Vegan Olive Oil Cake (Adapted From Maialino'S Olive Oil Cake)

• 2 1/4 cups whole wheat flour
• 1 3/4 cups sugar
• 1 1/2 teaspoons salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups extra-virgin olive oil
• 1 cup oat milk (or other non-dairy milk)
• 3 flax eggs
• 1 1/2 tablespoons grated lemon zest
• 1/4 cup lemon juice
• 1/4 cup liqueur (I used elderflower)

1. Heat the oven to 350 degrees Fahrenheit. Oil a 9-inch cake pan and line with parchment paper.
2. Mix your flax eggs: for this recipe, mix 3 tablespoons ground flax seed with about 8 tablespoons of water. Set aside and allow to gel.
3. In a bowl, mix the dry ingredients well. In another bowl, whisk the oil, milk, lemon zest, lemon juice, and liqueur. Add the flax egg and mix well. Add the dry ingredients, whisking a bit in at a time. Do not over mix.
4. Pour the batter into the prepared pan and bake for about 50 minutes, checking done-ness about 40 minutes in. The cake is done when the top is golden and a cake tester or toothpick comes out clean. Let cool on a rack for about 30 minutes or until the pan is cool enough to touch.
5. Run a knife or spatula around the edge of the cake, loosening gently. Invert onto a rack and allow to cool completely. rnServe with sliced strawberries (mix sliced strawberries with lemon juice and a few teaspoons of sugar).

whole wheat flour, sugar, salt, baking soda, baking powder, extravirgin olive oil, milk, eggs, lemon zest, lemon juice, liqueur

Taken from food52.com/recipes/81140-vegan-olive-oil-cake-adapted-from-maialino-s-olive-oil-cake (may not work)