Egg-Free, Butter-Free Cake with Arbequina 18:1 Olive Oil

Ingredients

• 1 ½ cups flour
• 1 cup brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp white vinegar
• 1 cup water
• ⅓ cup organic Arbequina 18:1 olive oil
• 1 tbsp liquid vanilla

Instructions

1. Preheat the oven to 180°C (350°F).
2. In a large mixing bowl, combine the dry ingredients: flour, brown sugar, baking powder, and baking soda.
3. Then, add the wet ingredients one by one — vinegar, water, vanilla, and Arbequina 18:1 olive oil — mixing well after each addition.
4. Pour the batter into a lined springform pan and bake for 35 to 40 minutes, depending on your oven. Check for doneness by inserting a knife tip — it should come out clean.
5. Unmold and drizzle with caramel or syrup… infused with Alexis Muñoz 18:1 olive oil.

Enjoy!