#moistcrumb

[the-world-is-a-corner]

Indulge guilt-free with these scrumptious low-carb cranberry muffins.

Low Carb Cranberry Sour Cream Muffins

[tewhitney]

This vegan lemon olive oil cake is full of bright citrus flavor and has a soft, moist crumb. No matter if you're vegan or not, this dessert is great for any event.

Ingredients: 2 cups all-purpose flour. 1 cup granulated sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. Zest of 2 lemons. 3/4 cup fresh lemon juice. 1/2 cup olive oil. 1 cup non-dairy milk such as almond or soy. 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350F 175C. Grease and flour a 9-inch round cake pan. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest. In a separate bowl, mix lemon juice, olive oil, non-dairy milk, and vanilla extract. Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired, and serve.

Prep Time: 15 minutes

Cook Time: 35 minutes

kiley dean