PREP TIME                                     COOK TIME

10 minutes                                        35 minutes                             


45 minutes

SERVINGS: 9 Slices


  • 1 cup non-dairy milk
  • 2 tablespoon lemon zest
  • 2 tablespoon lemon juice
  • ¾ cup coconut sugar
  • ⅓ cup Meyer Lemon or Basil Olive Oil
  • 2 cups gluten-free oat flour
  • 1 teaspoon baking soda
  • ½ teaspoon finely ground sea salt


  1. Preheat oven to 350°F.
  2. Spray an 8x8 square baking dish with cooking spray.
  3. In a small bowl, whisk together milk, lemon zest, and 2 tablespoons lemon juice and set aside to settle for 5 minutes.
  4. Meanwhile, combine sugar and olive oil in a large bowl. Whisk in milk mixture.
  5. In a medium bowl, combine flour, baking soda, and salt. Add the milk mixture that we prepared earlier and stir until just mixed.
  6. Pour batter into prepared pan and smooth the top. Bake for 35 minutes.
  7. Remove from oven and cool at least 10 minutes in the dish. Remove to a cooling rack set over a baking sheet and cool completely.
  8. Spread with your favorite vegan frosting and stick almond flakes (just like I did).