Vegan Citrus Cake

Preheat oven to 350ºF. Grease and flour a 9-inch round cake pan.

In a bowl whisk together the flour, baking powder, grated nutmeg and salt.

In a large bowl beat together the olive oil, sugar and vanilla. Fold in the citrus zest to wet ingredients. Add the flour mixture a portion at a time, alternating with the almond milk, folding into the wet mixture with a spatula until just combined.

Spread the batter into the prepared cake pan. Bake the cake for 45-50 minutes or until firm to the touch. Allow cake to stand and cool for 10 minutes. Remove and place on cooling rake to cool completely before cutting and serving. I cut this cake into wedges.

This cake is a fantastic afternoon snack.

Note: If unable to find citrus olive oil, use olive oil, reduce almond milk to 3/4 cup, add 1/2 cup orange juice, and increase orange or lemon zest to 3 tablespoons.