Bright olive oil and lemon zest give this cake its golden crumb and fresh, citrusy edge, while flax and water whisked into a gel do all the binding work of a classic egg. Plant-based milk keeps the batter smooth and easy to fold, so it turns out moist and tender without any dense or gummy spots. Once baked, the top goes deep golden and the edges pull cleanly from the pan, a sign you've hit that perfect balance of crisp crust and soft center. A light dusting of powdered sugar is the only finishing touch this loaf needs — simple, elegant, and good enough for both weeknight slices and dessert-table moments. It's an easy one to keep in your dairy free baking lineup, since every step is straightforward and forgiving, even for first-time bakers.
About FigFig 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 →10 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
