A while ago my brother had his last day at work, he found a new job as a forklift truck driver. He no longer works for the fashion company but now he works in -20 degrees Celsius… Still an upgrade if you ask me 😛 I’m super proud of him for taking this next step. The company he’s working for isn’t doing to well and there was a chance that they would lay him of. I hope he’ll enjoy this job a lot more and that he can really start building on a future for himself.
It’s sort of customary to bring something to your last day at work (yeah, silly Dutch habit I guess) but since my brother doesn’t bake he asked me to make something. Since one of his former co-worker is lactose intolerant it’s always good when I bake, since I only bake vegan now a days.
This time I wanted to make a cake which I had on my list for a while now, an olive oil cake. Yes, quite a dense cake, but still very tasty.
What do you need (1 cake)
- 310 gr. of whole wheat flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 100 ml of agave syrup
- 250 ml of almond milk
- 90 ml of olive oil
- 2 teaspoons of apple cider vinegar
- 15 gr. of cacao powder
- Pre-heat oven to 180 degrees while you prepare the batter.
- In a medium sized bowl, mix all the wet ingredients and mix well and let that sit for a few minutes.
- Mix the flour, soda, powder, salt in a bowl and mix until well combined. I used my blender because I was a bit lazy.
- Add the wet ingredients to the dry and still until just combined.
- Put some vegan butter in a baking tray and cover with flour. You can also line with baking paper.
- Divide the batter into halves, something like 1/3 and 2/3. Add the cocoa powder to the small amount of batter and mix well. Add a little bit more milk if need.
- Transfer the chocolate batter to the tray and cover with the yellow batter. Place into the oven and bake for about 30 minutes. It’s done when you can poke it with a toothpick and this comes out dry.
- Transfer to a wire rack and let it cool.