Raspberry Thyme Olive Oil Cake (Dairy-Free)

Ingredients:

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ¾ cup high-quality extra virgin olive oil

• ¾ cup granulated sugar

• 2 large eggs room temp

• ⅓ cup unsweetened oat milk

• Juice of 1/2 lemon

• Zest of 1 lemon

• 1 teaspoon vanilla extract

• 1 ½ cups fresh raspberries (tossed with 1 tablespoon flour to prevent sinking)

• 3 tbsp chopped fresh thyme leaves 

• 1/2 cup raspberries and icing sugar

Instructions:

1. Preheat oven to 350°F. Grease and line a 7-inch round cake pan with parchment paper.

2. In a bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

3. In a separate large bowl, whisk the olive oil, sugar, eggs, oat milk, lemon juice, lemon zest, and vanilla extract until smooth.

4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

5. Gently fold in the floured raspberries and thyme.

6. Pour the batter into the prepared pan and smooth the top. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Once cooled, top the cake off with fresh raspberries and dust with some icing sugar.

9. Slice and enjoy!