Cocojune Olive Oil Cake

Name: Cocojune Olive Oil Cake
Prep time: 15 minutes
Cook time: 1 hour 15 minutes
Yield: 8-12
Cuisine: Mediterranean
Ingredients: ¾ cup Kosterina Organic Everyday Olive Oil; ½ cup unsweetened apple sauce; 1 cup non-dairy milk; 2 tbsp fresh lemon juice; 2 tbsp fresh lemon zest; 1 ½ cup granulated sugar; 2 cups all purpose flour; 1 ½ tsp. baking powder; ½ tsp baking soda; 1 tsp salt; 1 ½ cups fresh or frozen strawberries; 1 cup water; ½ cup Kosterina crushed strawberry vinegar; 1 tbsp turbinado sugar; 3 tbsp maple syrup; pinch of salt; cocojune vanilla unsweetened; lemon slices; strawberries; mint leaves; edible flowers

By Cocojune

Cocojune Olive Oil Cake

Serves
8-12
Prep Time
15 minutes
Cook Time
1 hour 15 minutes

About this recipe:

We teamed up with our friends at Cocojune to bring you this dreamy citrus olive oil cake, bringing together our extra virgin olive oil & crushed fruit vinegar with their beautiful vanilla unsweetened june. You are sure to enjoy this guilt-free treat!

Organic Everyday Extra Virgin Olive Oil

$19.95

Crushed Fruit Vinegar Trio

$45.00

Ingredients

For the Olive Oil Cake:

¾ cup Kosterina Organic Everyday Olive Oil
½ cup unsweetened apple sauce
1 cup non-dairy milk
2 tbsp fresh lemon juice
2 tbsp fresh lemon zest
1 ½ cup granulated sugar
2 cups all purpose flour
1 ½ tsp. baking powder
½ tsp baking soda
1 tsp salt

For the Crushed Strawberry Vinegar Jam:

1 ½ cups fresh or frozen strawberries
1 cup water
½ cup Kosterina crushed strawberry vinegar
1 tbsp turbinado sugar
3 tbsp maple syrup
pinch of salt

For the Toppings:

cocojune vanilla unsweetened
lemon slices
strawberries
mint leaves
edible flowers

Directions

For the Olive Oil Cake:

Preheat your oven to 350 F.
Grab two mixing bowls, combine the wet ingredients in one and the dry ingredients in the other.
Combine the dry ingredients into the wet and stir until everything is smooth.
Pour the batter into your prepared pans and bake for 45-60 minutes, or until a toothpick comes out clean

For the Crushed Strawberry Vinegar Jam:

While the cakes cool, it’s time for the crushed strawberry vinegar jam!
Over high heat, combine your strawberries and water. Smash the berries with a fork and bring it all to a boil.
Remove the berry solids, add your Kosterina vinegar and a pinch of salt.
Let this boil for 5 minutes, reduce the heat and add the maple syrup. Stir this mixture continuously until it coats the back of a spoon. Let it cool before adding it to your cake.

For the Toppings:

Once everything has cooled you can ice your cakes with vanilla unsweetened cocojune and top with the crushed strawberry vinegar jam, fresh fruit, flowers, and mint.