Vegan olive oil cake
Discover the perfect vegan olive oil cake recipe! Moist, flavorful, and easy to make. A healthy, plant-based dessert for any occasion.
Ingredients
- 1 cup extra virgin olive oil
- 1 cup non-dairy milk almond, soy, or oat
- 2 tablespoons apple cider vinegar or 2 flax eggs 2 tablespoons ground flaxseed + 6 tablespoons water
- 1½ cups all-purpose flour or gluten-free flour blend
- 1 cup sugar cane sugar or coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 Zest of lemon
Instructions
- Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and grease or line an 8-inch cake pan with parchment paper.
- Mix Wet Ingredients: In a large bowl, whisk together the olive oil, non-dairy milk, apple cider vinegar (or flax eggs), vanilla extract, and lemon zest.
- In another bowl, sift together the flour, sugar, and baking powder.
- Slowly add the dry ingredients to the wet mixture, stirring until just blended. Be careful not to overmix.
- Pour the batter into your prepared cake pan, ready for the oven.
- Bake for 30-40 minutes, or until a toothpick inserted into the middle comes out clean and crumb-free.
- Let the cake rest in the pan for 10 minutes, then move it to a wire rack to cool completely before serving. Dust with powdered sugar or a lemon glaze if desired.
Notes
Storage: Keep the cake in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week.
Gluten-Free Option: Swap in a gluten-free flour blend to make this recipe gluten-free.
Flavor Variations: Add rosemary, chocolate chips, or swap lemon zest for orange zest for variety.