#oliveoilcake

~freaky friends garden party cake~

things r gettin freaky in the garden!!!!!!! enjoy this rich, savory-sweet treat w some creepy ugly friends to keep u company <3 .

luv,

lil sweetie

vegan, gluten free

ingredients!

cake

¾ cup olive oil

3 tbsp. fresh lemon juice

2 tbsp. fresh lemon zest

½ cup almond milk

½ cup oat milk 

½ cup apple sauce

2 cups gluten free flour

1 1/2 cup granulated sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1 tsp salt

filling

½ cup sweetened chestnut paste (in baking aisle! if you have a nut allergy or can’t find it, u can use red bean paste or sunflower butter)

1 tsp ground cardamom

1 tsp ground ginger

½ tsp black pepper

a few pinches of salt (should taste like a salted caramel - not super salty, but you should taste it a little)

drizzle 

4 tbsp peach and ginger preserves (or peach preserves + 1 tsp ground or fresh ginger)

half fresh lemon

dash of cayenne pepper

a few tablespoons of water

frosting

1 cup vegan butter, room temp (miyokos is goooood)

3 cups powdered/confectioners sugar

1 tsp vanilla extract

a few pinches of salt (big fan of either himalayan pink or some flaky sea salt)

food coloring if u want!

marzipan garden creatures (optional, but mandatory) *for nut-free option, u can use fondant! 

tube of marzipan (in baking aisle)

food coloring

toppings 

edible flowers

pomegranate seeds

sprinkles

mint leaves

how to make it!

cake 

preheat oven to 350

grease two 9in circular cake pan with vegan butter and don’t be shy w that butter

whisk together olive oil, lemon juice, lemon zest, milks, and applesauce

fold in flour, sugar, baking powder, baking soda, and salt. stir until nice n smooth.

pour equally into the 2 cake pans and bake for 50-ish minutes, or until u stick a toothpick in there and it comes out clean

cool in fridge for at least a half hr

filling 

combine all ingredients in a cute bowl and set aside

drizzle

combine water, lemon, and peach ginger preserves in a saucepan

simmer on medium until syrupy

remove from heat, pour into bowl, set aside for later

frosting

add butter to bowl and whip for a minute or two, until creamy

add powdered sugar slowly while whipping on low

add vanilla and salt and whip until it creates a yummy frosting (don’t overwhip though! five min tops)

creatures

combine marzipan with a couple drops of coloring and make some freaky friends

assemble cake

remove cakes from pans

take one cake, spread chestnut filling across the top

drizzle that drizzle on top

gently and tenderly place the next cake on top

pipe/spread buttercream around the sides, on top, in any design you want

top with marzipan party guests, edible flowers, pomegranate seeds, sprinkles, sugar, and mint leaves

Yields one 8-inch cake; 10 servings Serving Size: 1 slice (1/10th of cake)

Ingredients: 1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend 1/4 cup nonfat dry milk 2 cups self-rising flour 1/4 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons fresh lemon juice 1 tablespoon lemon zest 3/4 cup regular olive oil 1 cup 2% plain yogurt 2 eggs yolks 2 egg whites, whipped

Instructions: 1. Preheat oven to 350°F. 2. In a large bowl, mix all the ingredients except the egg whites. 3. Using a hand or stand mixer whip the egg whites with a pinch of salt until they form stiff peaks. 4. Gently fold the whites into the rest of the batter using a large whisk with an under to over motion until there are no whites showing. 5. Spoon cake mixture into a greased ring tin and bake for 30 minutes. 6. Remove the cake and allow to cool for 10 minutes. Invert to a cake stand or platter until if falls to the platter. If it still sticks, gently run a thin spatula around the outside of the cake until it loosens. 7. Top with thin slices of lemon or toasted almond slices.

Nutrition Info per Serving (1 slice; 1/10th of cake)