Olive Oil Cake

1. Preheat the oven to 350°F.
2. Prepare the baking pan: Brush the bottom and sides of a 9-inch round cake pan with olive oil. Line the bottom of the pan with a round of parchment paper.
3. Whisk together 2 cups flour, salt, baking powder, and baking soda in a medium bowl.
4. Beat the wet ingredients with coconut sugar. Combine the 1 ½ cups of sugar, allspice, and eggs in a large bowl. Using an electric hand mixer set on high, beat the mixture until thick and fluffy, for 5 minutes.  Slowly drizzle in the olive oil and beat until incorporated.
5. Reduce the speed to low and add half the orange zest, the orange juice, and milk. Beat until smooth.
6. Add the flour mixture to the wet ingredients and mix on low until you have a uniform batter.
7. Pour the cake batter into the pan, and bake the cake for 40 to 45 minutes, until the center is set or a skewer inserted into the middle comes out clean.
8. Allow the cake to cool for 30 minutes.
9. Serve with plant-based whipped cream and sprinkle with orange zest.