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Chocolate Lemon Olive Oil Cake

Chocolate Lemon Olive Oil Cake

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COOKING LABEL
Easy
Prep Time
15 Minutes
Cook Time
40 Minutes
Serves
10-12 Servings
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Full Product Description
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.
Ingredients
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup Pasolivo Lemon Olive Oil
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 cups cold water
Preparation
  1. 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.
  2. Bake at 350ºF (175ºC) for 30-40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing
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