Citrus Olive Oil Cake

I spent about a year trying to redefine my understanding of vegan cake-making (still researching). For this olive oil cake, I landed on a combo of aquafaba and guar gum. Guar gum seems to thicken/strengthen the lecithin in aquafaba in a way that’s similar to when eggs are baked. This helps keep a dome on the cake, which helps it stay light and airy! Link is in comments.