Low Sodium Vegan Olive Oil Cake

Total time1 hr 20 min

Prep time15 min

Cook time45 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
See all
6 tbsp water

For the cake

2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¾ cup organic cane sugar
¾ cup extra-virgin olive oil
1 cup plant-based milk
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For serving

1–2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil, line the bottom with a round of parchment paper, and grease the parchment.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!