A perfectly sweet and tart vegan lemon cake made with olive oil! Frosted with a powdered sugar glaze, this cake is bound to be your new favorite lemon dessert.
Preheat oven to 350 degrees F. Grease an 8 or 9 inch round cake pan. Trace a parchment paper circle and line the bottom of the pan. Grease the parchment paper as well.
In a large bowl, whisk together the almond milk, olive oil, vanilla, sugar and lemon juice/zest.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Transfer the flour mixture to the bowl with the almond milk mixture and whisk until batter is combined.
Transfer batter to the greased cake pan and bake for 25 minutes, or until cake springs back when lightly touched.
While cake is cooling, prepare the glaze. Whisk together the powdered sugar and almond milk in a small bowl. After cake has fully cooled (don't do this while it's still warm!), pour the glaze over the top of the cake.
Serve. Store in a covered container for up to 5 days.