MAKES 12 SERVINGS
(IN A 30cm LOAF TIN)
300g T45 flour
90g vegetable oil
250g unsweetened plant milk
100g soy yoghurt
14g baking powder
4g salt
25g acacia gum
100g green olives
1/2 tsp. dried rosemary
Acacia gum improves the cake’s texture, making the batter really smooth. Adding prebiotic fibre to this recipe also enhances its nutritional profile!
Would you like to set up a dedicated account ? Please note your information will only be stored to give you access to our communications. Read our privacy policy for more information
Create an account