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vegan olive oil cake

Vegan Olive Oil Cake

Sophie
Uncover the secrets to a spectacular vegan olive oil cake that will wow your guests and satisfy your sweet tooth. Dive into the deliciousness now!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 260 kcal

Ingredients
  

Dry Ingredients:

  • All-Purpose Flour or Almond Flour for Gluten-Free – 1 ½ cups
  • The flour serves as the foundation for the cake providing it with a light and tender texture. If you need a gluten-free option, almond flour works beautifully here.
  • Baking Powder – 1 ½ teaspoons
  • The leavening agent that helps the cake rise and become fluffy.
  • Granulated Sugar – 1 cup
  • You’ll need sugar to add sweetness to balance out the natural flavors of the olive oil and citrus.
  • Salt – ½ teaspoon
  • Just a pinch to bring out the sweetness and enhance the other flavors.

Wet Ingredients:

  • Olive Oil – ½ cup
  • The star of this cake! Extra virgin olive oil is recommended for its rich fruity flavor. This is what keeps the cake moist and adds depth to the overall flavor.
  • Non-Dairy Milk – ½ cup
  • Any plant-based milk works here—almond milk oat milk, or soy milk are all great options.
  • Fresh Lemon Juice – 2 tablespoons
  • The lemon juice provides a lively tangy note that balances the rich, smooth flavor of the olive oil. You can also use orange juice for a different citrus twist.
  • Apple Cider Vinegar – 1 teaspoon
  • Helps activate the baking powder for a nice rise and its tang pairs well with the other ingredients.
  • Vanilla Extract – 1 teaspoon
  • A touch of vanilla enhances the flavor profile making the cake feel more rounded and aromatic.

Optional Add-ins (for flavor variations):

  • Zest of One Lemon or Orange – Adds extra citrus flavor and a lovely fragrance.
  • Chopped Nuts – Walnuts almonds, or pistachios make a great crunchy addition to the batter.
  • Dried Fruit – A handful of raisins or dried cranberries can add a touch of sweetness.

Instructions
 

Step 1: Prepare Your Oven

  • Heat your oven to 350°F (175°C). Lightly brush a 9-inch round or 8x8-inch square baking pan with olive oil or fit it with parchment paper.

Step 2: Combine Dry Ingredients

  • In a large mixing bowl, thoroughly whisk together all-purpose flour, baking powder, fine sea salt, and granulated sugar until evenly distributed.

Step 3: Mix Wet Ingredients

  • In a separate bowl, vigorously whisk extra virgin olive oil, your preferred non-dairy milk, apple cider vinegar, and vanilla extract until completely emulsified.

Step 4: Add Citrus

  • Gently stir in fresh lemon juice - this bright acidity perfectly offsets the olive oil's richness.

Step 5: Create the Batter

  • Pour the liquid ingredients into the dry mixture in three parts, gently folding with a rubber spatula after each addition until just combined. The batter should be uniform with no visible dry patches.

Step 6: Pan Preparation

  • Transfer the batter to your prepared baking vessel, gently nudging it into the corners with your spatula to create an even layer that reaches all sides.

Step 7: Baking Time

  • Bake for 30-35 minutes. The cake is perfectly baked when a wooden skewer inserted near the center emerges with just a couple of moist crumbs attached.

Step 8: Cooling Process

  • Allow the baked cake to remain in its pan for exactly 10 minutes - this crucial resting period helps set the crumb structure before transferring to a cooling rack to prevent any moisture retention.

Video

Notes

Recipe Details
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Servings: 8 slices
  • Calories: 260 kcal per slice (estimated)
 
Keyword vegan olive oil cake