Made this cake for supper Wednesday night before Thanksgiving to accompany a sushi dinner. Wanted something eggless and (preferably) vegan, and this turned out great. I modified this recipe from Chef Chloe and added rosemary at the inspiration of this recipe. This cake actually rose a great deal and was quite moist.
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup extra virgin olive oil
3/4 cup maple syrup
3/4 cup almond milk (or water)
1/4 cup lemon juice
zest of 1 lemon
1 1/2 Tb. chopped fresh rosemary
1) Sift dry ingredients in a bowl. Stir in rosemary.
2) Combine wet ingredients in a separate bowl.
3) Add wet ingredients to dry (making trough in the middle of the dry ingredients) and mix until combined. Do not over-mix.
4) Pour ingredients into greased and floured bundt pan or large round cake pan and bake at 350 about 30 minutes until done (toothpick or fork will come out clean).
Frost cake by applying a layer of jam on top.
