This cake is shockingly easy, and surprisingly addictive. It's simple yet irresistible. Your guests will never know they are eating a vegan cake! We love the use of apple sauce, which creates a flavourful, moist crumb that is hard to stop eating. 

Vegan Citrus Olive Oil Cake

2 cups (260g) Flourist Sifted Red Fife Flour
1.5 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup applesauce
1 cup plant-based milk
3/4 cup extra virgin olive oil
2 tbsp lemon zest
Juice of 1 large lemon
1 tbsp lemon extract
1.5 cups granulated sugar

Topping:
1/4 cup icing sugar
1 tbsp lemon zest

First, preheat oven to 350F, and grease and line a 9x9inch springform cake tin with parchment paper. In a medium mixing bowl, mix together the Flourist Sifted Red Fife Flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, combine the apple sauce, plant based milk, olive oil, lemon zest, lemon juice and lemon extract and mix until just combined. Next, add in the granulated sugar and stir until fully combined. Fold in the flour mixture bit by bit, until smooth (be careful not to overmix). You may notice a few lumps in the batter, but that's okay!

Pour the batter into the cake tin, and gently tap out any air bubbles. Bake for 45-55 minutes, or until golden brown and a toothpick comes out clean. Let cool for 15-20 minutes in the pan, before removing to fully cool on a wire rack.

Once cooled, generously dust with icing sugar and sprinkle with lemon zest before serving!