(Flower Child)
This olive oil cake from Flower Child is light and delicate, but has a zesty tang from the lemon. Whip up this easy recipe for a breakfast treat or for dessert!
Cook Time:26 min
Prep Time:10 min
Total Time:36 min
Servings: 12
Ingredients:
3 whole eggs
1 1/4 teaspoon vanilla paste
1 1/3 cups evaporated cane sugar
1 cup extra-virgin olive oil
4 teaspoons lemon zest
3 ½ tablespoons lemon juice (freshly juiced and strained)
6 ½ ounces coconut milk
? cup water
1 ½ cups Cup4Cup Gluten-Free Flour
? cup evaporated cane sugar
? teaspoon kosher salt
? teaspoon baking soda
1 teaspoon baking powder
Preparation:
In the mixer combine eggs, vanilla and sugar. Whip for approximately 10 minutes until fluffy
In a container combine oil, zest, juice, coconut milk and water. Slowly add to mixer until fully incorporated
Combine flour, sugar, salt, soda and powder together. Mix until well incorporated
Add flour mixture in thirds, mixing until combined before each addition
Spray and sugar-coat muffin pans; portion evenly into each opening
Bake in a 315-degree oven for 13 minutes. Rotate pan and cook an additional 13 minutes on low fan
Cool completely before unmolding from the pans
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