ELIA Olive Oil Cake Mix - Vanilla Bean with a hint of Lemon

Description

Vanilla with a hint of Lemon Olive Oil Cake: The Classic.

This simple, yet elegant olive oil cake is reminiscent of summers in the Mediterranean. Upon first bite, the essence of fruity olive oil and lemon awakens your senses while the real vanilla bean adds a warmth, allowing you to revel in a reflective pause while savoring each of the flavors.

*Organic Greek Extra Virgin Olive Oil Included

Ingredients

How to Bake

YOU WILL NEED 2 Large Eggs 1 c (8 oz) Buttermilk

PLANT-BASED SUBSTITUTIONS

HOW TO MAKE A FLAX EGG: Combine 1 TBS ground Flaxseed with 3 TBS of cool water. Stir and let sit for 5 minutes. Makes 1 egg. (Double this for our cake mixes to make 2 “eggs”)

HOW TO MAKE BUTTERMILK: For our cake mixes, we highly recommend buttermilk, but understand most do not stock this at home regularly. It is so easy to make your own starting with a whole milk base! Simply add 1 TBS of Vinegar (white or apple cider) or 1 TBS FRESH Lemon Juice to 1 cup of Whole Milk (or any non dairy alternative). Stir and let sit for 10 minutes and you have buttermilk.

DIRECTIONS

1. Preheat oven to 325 Fahrenheit degrees (160 Celsius). Using 2 tsp Olive Oil from the bottle, oil an 8” cake pan and line the bottom with parchment paper. 2. In a large mixing bowl, combine the buttermilk and eggs and whisk until smooth. Add the remaining olive oil. 3. Pour in cake mix and stir until almost smooth. 4. Pour batter into the prepared pan. 5. Bake for 28 minutes on the center rack. Rotate the pan and bake for 15 minutes (whole or plant-based milk), 22 minutes (buttermilk), or until the center of the cake is just set. 6. Let the cake cool for 10 minutes in the pan. Use a knife to release the sides then turn out onto a serving tray. Let the cake cool completely before cutting. 7. Serve as-is or lightly dust with powdered sugar.

Organic & Non-GMO Ingredients