Vegan Olive Oil Cake

• 1 cup almond milk (or other dairy free milk)
• 1 tablespoon apple cider vinegar
• 1 cup olive oil
• 9 tablespoons aquafaba
• .5 cups orange juice
• 1 zest of 1 orange
• 1.25 cups sugar
• 2 cups all purpose flour
• .5 teaspoons baking soda
• .5 teaspoons baking powder
• 1.5 teaspoons salt
• Fruit for topping

1. Add the apple cider vinegar to the almond milk and whisk to combine, set aside for 5 minutes to thicken.
2. Preheat oven to 350 - grease and line a 9 inch cake pan with parchment paper.
3. Whisk together all the wet ingredients very well - aquafaba, olive oil, orange juice, orange zest, and milk / cider mix. I whisked until foamy.
4. Add the dry ingredients to the wet - sugar, flour, baking soda and powder, salt. My lazy method is to dump them all on top of the wet, whisk the dry stuff on top a bit to combine, before mixing it all in together.
5. Pour mixture into prepared pan and bake 50-60min, until golden on top and springy to the touch. If it's underbaked it will have a more oily texture so bake it a bit longer than you think.
6. Let cool in the pan 30 minutes, then turn out on to a wire rack to cool completely before cutting. Top with fruit if desired (always a must in my book!)

almond milk, apple cider vinegar, olive oil, orange juice, sugar, flour, baking soda, baking powder, salt, topping

Taken from food52.com/recipes/81069-vegan-olive-oil-cake (may not work)