Vegan Citrus Cake

• 2 cups Unbleached Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Freshly Grated Nutmeg
• 1/4 teaspoons Fine Sea Salt
• 1/2 cups Citrus Olive Oil (see Note)
• 1 cup Sugar
• 2 teaspoons Pure Vanilla Extract
• 2 Tablespoons Orange Or Lemon Zest
• 1 cup Almond Milk (unsweetened, Room Temperature)

1. Preheat oven to 350u0b0F. Grease and flour a 9-inch round cake pan.
2. In a bowl whisk together the flour, baking powder, grated nutmeg and salt.
3. In a large bowl beat together the olive oil, sugar and vanilla. Fold in the citrus zest to wet ingredients. Add the flour mixture a portion at a time, alternating with the almond milk, folding into the wet mixture with a spatula until just combined.
4. Spread the batter into the prepared cake pan. Bake the cake for 45-50 minutes or until firm to the touch. Allow cake to stand and cool for 10 minutes. Remove and place on cooling rake to cool completely before cutting and serving. I cut this cake into wedges.
5. This cake is a fantastic afternoon snack.
6. Note: If unable to find citrus olive oil, use olive oil, reduce almond milk to 3/4 cup, add 1/2 cup orange juice, and increase orange or lemon zest to 3 tablespoons.

flour, baking powder, freshly grated nutmeg, ubc, olive oil, sugar, vanilla, orange or, almond milk

Taken from tastykitchen.com/recipes/desserts/vegan-citrus-cake/ (may not work)