Beat the olive oil in a slow and steady stream: To properly emulsify and blend it into the batter.
Store cake in a sealed airtight container, at room temperature for 1 day then in the fridge for 2-3 days.
Freeze this cake either whole or in pieces, allow it to completely cool after baking. Do not add any frosting or toppings. Wrap tightly in plastic wrap or tin foil. Label and freeze for up to 3 months.
Thaw cake at room temperature for several hours until defrosted or overnight in the fridge. Reheat in the oven, microwave or in an air-fryer until warmed through and enjoy.
Nutrition
Calories: 380kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.004g | Cholesterol: 44mg | Sodium: 172mg | Potassium: 186mg | Fiber: 2g | Sugar: 21g | Vitamin A: 104IU | Vitamin C: 6mg | Calcium: 76mg | Iron: 2mg
