Recipe by plant-based chef @naturallyzuzu

Check out her Instagram for tasty and beautiful plant-based recipes.

Early Harvest Organic Extra Virgin Olive Oil recommended


3/4 cup García de la Cruz Organic Extra Virgin Olive Oil
1/2 cup unsweetened apple sauce
1 cup evaporated coconut milk
3 tbsp. fresh lemon juice
4 tbsp. fresh lemon zest
1 tsp of vanilla extract
1 1/2 cup granulated sugar
2 cups all-purpose flour
2 tbsp of cornmeal
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 cup of fresh raspberries

2 tbsp. powdered sugar
1 lemon, cut into wedges
Handful of raspberries and mint leaves


Preheat the oven to 350 F. Line the bottom of an 8″ or 9″ cake or sheet pan with a piece of parchment paper and spray the pan with cooking spray and set aside.
In a mixing bowl whisk together olive oil, apple sauce, vanilla, evaporated coconut milk, lemon juice, lemon zest, and sugar until the mixture is thick and consistent. In a separate bowl, combine flour, baking powder, baking soda, and salt.
Gently fold the dry ingredients into the wet, stirring until the dry ingredients are evenly hydrated and the batter is thick and smooth.
Pour cake into the prepared cake pan and bake for 45-60 minutes. The cake is done when a toothpick inserted in the middle comes out clean. Remove from oven and let cool 20 minutes.
Once cool, dust with powdered sugar. Top with raspberries, lemon, and fresh mint.