Groceries |
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1 3/4 cups all-purpose flour
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1 cup coconut sugar
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1/2 teaspoon baking soda
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1 teaspoon baking powder
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1/2 teaspoon sea salt
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1/2 cup Foodie Tasting Room Strawberry Extra Virgin Olive Oil
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3/4 cup strawberry puree (fresh or frozen, blended smooth)
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1 teaspoon vanilla extract
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1/4 cup unsweetened applesauce (egg substitute)
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1 tablespoon Foodie Tasting Room Strawberry Peach White Balsamic Vinegar
For the Glaze:
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1/2 cup powdered sugar
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1 tablespoon Foodie Tasting Room Strawberry Peach White Balsamic Vinegar
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1 tablespoon strawberry puree
The Steps to Follow |
Preheat oven to 350°F and grease a 9-inch cake pan.
In a large bowl, whisk together flour, coconut sugar, baking soda, baking powder, and salt.
In a separate bowl, mix strawberry olive oil, strawberry puree, vanilla, applesauce, and strawberry peach white balsamic vinegar.
Gradually combine the wet ingredients with the dry, stirring until just incorporated.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake cools, whisk together the glaze ingredients until smooth. Drizzle over the cooled cake before serving.
Enjoying Sweet Treats During Lent
Lenten baking doesn’t have to feel restrictive—with the right swaps, you can still enjoy decadent flavors while honoring your dietary commitments. Whether you’re baking for yourself, your family, or a gathering, this Strawberry Olive Oil Cake is a perfect, wholesome treat!
Looking for premium olive oils and natural sweeteners? Visit the Foodie Tasting Room for high-quality ingredients that bring out the best in your Lenten recipes!
What are your favorite Lenten-friendly baked goods? Share in the comments below! 🍓🍰