Chopped roasted pistachios and lemon zest - for topping
Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
In a large mixing bowl, combine sugar and lemon zest. Rub sugar and zest together to thoroughly release oils.
Whisk in olive oil, pistachio oil, applesauce, soy milk, lemon juice, and vanilla, mixing between each addition.
Sift in flour, baking powder, baking soda, and salt, and fold until just combined.
Transfer batter into prepared pan and bake until a toothpick inserted in center comes out clean, approximately 35 minutes. .
Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
For the glaze, whisk together powdered sugar, pistachio oil, and lemon juice in a bowl. Spread over cooled cake and top with chopped pistachios and lemon zest.
Olive oil: I used California Olive Ranch Rich & Robust olive oil because I wanted a more full olive oil flavor. You can use whatever olive oil you like, as long as it has a flavor you enjoy!Storage and freezing:Store at room temperature wrapped loosely in foil or plastic wrap. Freezes well, wrapped in foil and plastic wrap, for up to 2 months.