Easy Lemon Chiffon Cake

Easy Lemon Chiffon Cake

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup fresh lemon juice
• Zest of 2 lemons
• 1/2 cup olive oil
• 1/2 cup maple syrup
• 1/2 cup plant-based yogurt (such as coconut or soy yogurt)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar
• 1/4 cup water

Directions:

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the lemon juice, lemon zest, olive oil, maple syrup, plant-based yogurt, vanilla extract, apple cider vinegar, and water. Stir until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 210 kcal | Servings: 8 servings