Lemon-Ricotta Olive Oil Cake

Bright and lemony, with the most tender, moist crumb from our plant-based Euphoricotta. Topped with fresh berries and a dusting of powdered sugar and citrus zest.

6-8

Serves:

Prep:

15 minutes

Cook:

45-60 minutes

INGREDIENTS:

• 1½ cups "00" flour

• 1 tsp baking powder

• 1 tsp baking soda

• ¼ tsp salt

• 8 oz Euphoricotta

• 1½ cups raw cane sugar

• ½ cup olive oil

• ¾ cup silken tofu

• Zest + juice from 2 large lemons

• 1 tsp vanilla extract

• 1-2 cups fresh berries

• Powdered sugar (for dusting)

• Extra lemon + lime zest (for decorating)

INSTRUCTIONS:

Preheat oven to 350°F. Grease + flour a 9" round cake pan.

Mix flour, baking powder, baking soda + salt in a bowl.

In stand mixer, combine olive oil + sugar. Add Euphoricotta, tofu, vanilla, lemon juice + zest. Mix until smooth.

Gently fold in flour mixture until just incorporated.

Pour into prepared pan. Bake 45-50 minutes until toothpick comes out clean

Cool in pan 15 minutes, then transfer to wire rack.

Once completely cool, top with fresh berries + dust with powdered sugar and citrus zest.

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