- 1 cup unsweetened plant milk
- 1/4 cup fresh lemon juice
- 1 1/2 tbsp grated lemon zest
- 1/3 cup unsweetened applesauce
- 1/2 cup plain vegan yogurt
- 1 tsp vanilla extract
- 1/2 cup Nutiva Organic Extra Virgin Avocado Oil
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
- 2 tbsp icing sugar, to serve (optional)
Preheat oven to 350F/180C. Line the bottom of a 9-inch cake pan that’s at least 2 inches with parchment paper and oil the sides. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl or jug, whisk the plant milk, lemon juice, lemon zest, applesauce, yogurt, vanilla and avocado oil until smooth. Set aside.
In another bowl, whisk the flour, sugar, baking powder, baking soda and salt until uniform. Pour in the wet ingredients and stir/whisk briefly until smooth.
Pour the batter into the prepared pan and bake for 50-60 minutes, until the top is golden and a cake tester or toothpick comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, remove cake from the pan and cool completely.
When cool, dust lightly with icing sugar (if using) and serve immediately.