No eggs, no problem: LA VIE EN ROSE OLIVE OIL CAKE (for my after diet try file)

[mariadnoca]

LA VIE EN ROSE OLIVE OIL CAKE

vegan

Light and moist with a burst of citrus, this cake went fast. (Excerpted from "I LOVE YOU" by Pamela Anderson with Maria Zizka. Copyright © 2024 by Anderson Media Company, LLC. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.)

Servings: Makes one 8-inch round single layer cake

Ingredients

• • For cake:
  • 2/3 cup extra-virgin olive oil, plus more for the pan
  • 2 cups unbleached organic all-purpose flour
  • 1/2 cup almond flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of fine sea salt
  • 3 oranges
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened plant milk
  • 1 tablespoon rosewater
  • 1 1/2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar
  • 
    
  • powdered sugar, for dusting (optional)
  • 
    
  • For chocolate ganache (optional):
  • 6 ounces dark chocolate, chopped
  • 4 to 6 tablespoons (60 to 90 ml) hot water
  • 1/2 tablespoon refined coconut oil, melted

Steps

1. • Preheat the oven to 350 F. Line the bottom of an 8-inch round cake pan with parchment paper and oil the sides of the pan.
   • In a small bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
   • Finely zest the oranges into a large bowl. Juice the zested oranges to get 2/3 cup juice and add this to the bowl with the zest. Stir in the 2/3 cup olive oil, granulated sugar, plant milk, rosewater, vanilla, and vinegar, mixing just until smooth. Whisk in the flour mixture.
   • Pour the batter into the prepared pan and smooth the top. Bake until nicely golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan for about 10 minutes, then run a butter knife along the edges and carefully flip the cake onto a wire rack to cool completely.
   • Make chocolate ganache (optional):
   • Put the chocolate in a small bowl set over a pot of simmering water (don’t let the bowl touch the water). Add 3 tablespoons of the hot water and stir until smooth. Add the coconut oil, stir, then add more hot water, 1 tablespoon at a time, until the mixture is glossy and thick but still barely pourable. Stir and stir, even when it seems lumpy (it will get there).
   • Spoon the ganache over the cooled cake, letting it drip down the sides a little, or dust the top with powdered sugar using a small sifter (you can lay a doily on the cake to create a patter). Enjoy!