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Chocolate Lemon Olive Oil Cake

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Olive oil cakes are becoming more common, and for good reason: they are moist beyond belief. This cake recipe is also non-dairy to boot. Have some Pasolivo Tangerine olive oil? This would be perfect for that, too.
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    • Olive oil cakes are becoming more common, and for good reason: they are moist beyond belief. This cake recipe is also non-dairy to boot. Have some Pasolivo Tangerine olive oil? This would be perfect for that, too. If you didn’t tell a soul that this was vegan, no one would know.
  • Review This Product
    • Olive oil cakes are becoming more common, and for good reason: they are moist beyond belief. This cake recipe is also non-dairy to boot. Have some Pasolivo Tangerine olive oil? This would be perfect for that, too. If you didn’t tell a soul that this was vegan, no one would know.
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INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1 tsp. salt
2 tsp. baking soda
1/2 cup unsweetened cocoa powder
3/4 cup Pasolivo Lemon Olive Oil
2 Tbsp distilled white vinegar
2 tsp. vanilla extract
2 cups cold water
DIRECTIONS:
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour Pasolivo Lemon Olive Oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
 

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