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Allison Crawford at The Hungry Carrot

Roasted Pistachio Lavender and Lemon Olive Oil Cake

5 from 12 votes
A light and bright lemony lavender olive oil cake made with rich roasted pistachio olive oil and topped with a nutty lemon glaze, chopped pistachios, and lavender. Full of moisture and flavor and it's completely plant-based.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Dessert
Ingredients Method

Ingredients
  

Cake Mix
  • non-stick spray
  • 2 tbsp lemon zest
  • 1 cup sugar
  • 1/2 cup lavender-infused olive oil (or regular olive oil)
  • 2 tbsp pistachio oil (or more olive oil)
  • 1/4 cup apple sauce (non-sweetened)
  • 2/3 cup soy milk
  • 2 tbsp lemon juice
  • 1/2 tsp lavender extract or vanilla extract
  • 1 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
Glaze
  • 1 tbsp pistachio oil
  • 1 tsp lavender extract
  • 3 tbsp lemon juice
  • 1 3/4 cup powdered sugar
  • chopped pistachios for topping
  • extra lemon zest for topping

Method
 

  1. Preheat oven to 350 degrees. Spray non-stick cooking spray on a 9-inch springform cake pan
  2. Add lemon zest and sugar to a bowl and rub together to release the lemon oils. Whisk in olive and pistachio oil, applesauce, soy milk, lemon juice, and lavender or vanilla extract. Mix well.
  3. Fold in flour, baking powder, baking soda, and salt until just combined. Don't overmix.
  4. Pour into the cake pan and bake for 35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, it's ready.
  5. Let the cake cool in the pan for 30 minutes before removing the springform. Cool completely on a wire rack.
  6. Meanwhile, whisk together the glaze ingredients.
  7. Spread the glaze over the cake. Top with pistachios, lemon zest, and lavender if using.
  8. Store at room temp in foil or plastic wrap for a couple of days. You can also freeze this for a couple of months by wrapping it in plastic wrap and then foil.