Roasted Pistachio Lavender and Lemon Olive Oil Cake
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.
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
Instructions
- Preheat oven to 350 degrees. Spray non-stick cooking spray on a 9-inch springform cake pan
- 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.
- Fold in flour, baking powder, baking soda, and salt until just combined. Don't overmix.
- 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.
- Let the cake cool in the pan for 30 minutes before removing the springform. Cool completely on a wire rack.
- Meanwhile, whisk together the glaze ingredients.
- Spread the glaze over the cake. Top with pistachios, lemon zest, and lavender if using.
- 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.