Chocolate seems to reign supreme when it comes to Easter. And while it’s hard to deny the appeal of cocoa, this spring holiday also begs for something fresh and citrusy.
So we created these dairy-free mini cakes that are rich with olive oil and lemon juice – in fact, 1 cup of each. The tender cakes – which deliver a delicious punch of lemon – also are covered with strawberry jam, then with a layer of toasted and chopped pecans. Delicious, fresh and simple.
But these cakes also are versatile. If pecans aren’t your thing, coat the cakes in flaked coconut or chopped pistachios. If strawberry jam doesn’t do it for you, any variety of jam can be substituted. And if you don’t like lemon, any other citrus juice can be substituted.