Eosinophilic Esophagitis Friendly Vegan Olive Oil Cake
Total time1 hr 20 min
Prep time15 min
Cook time45 min
4.6(13)
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 →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- 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!