Low FODMAP Vegan Olive Oil Cake

Total time1 hr 20 min

Prep time15 min

Cook time45 min

4.6

(13)

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Ingredient note
Ground flaxseed only becomes a problem on a low FODMAP diet in larger amounts; this recipe uses only about 2/3 teaspoon per serving, so it is likely Low FODMAP. If you prefer to always avoid ground flaxseed, please tap it and change its rating to Red.
6 tbsp water

For the cake

2 cups all-purpose flour
Chef's tip
Choose 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.

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