Dairy-Free Olive Oil Cake
Light, moist, and delightfully citrusy, this Dairy-Free Olive Oil Cake is a true testament to simple yet sophisticated baking. Made with extra virgin olive oil and almond milk, it’s completely free of dairy while still delivering a rich, tender crumb. The infusion of fragrant lemon zest adds a pop of brightness, perfectly complementing the natural fruitiness of olive oil. This versatile cake is easy to prepare, coming together in just one bowl and baking beautifully golden in under an hour. Whether enjoyed on its own, dusted with powdered sugar, or drizzled with a dairy-free glaze, this olive oil cake is perfect for everything from casual coffee breaks to elegant dinner parties. Ideal for those seeking dairy-free desserts or Mediterranean-inspired treats, it's a recipe that's destined to become a household favorite.
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Ingredients
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 180 milliliters extra virgin olive oil
- 200 grams sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 120 milliliters almond milk
- 2 teaspoons lemon zest
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan with olive oil and line the bottom with parchment paper.
Step 2
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In another large bowl, combine the olive oil and sugar. Use a hand mixer or whisk to beat them together until well combined and slightly fluffy, about 2-3 minutes.
Step 4
Add the eggs to the olive oil and sugar mixture, one at a time, beating well after each addition until the mixture is smooth. Mix in the vanilla extract.
Step 5
Gradually add the dry flour mixture to the wet ingredients, alternating with the almond milk, beginning and ending with the flour mixture. Beat on low speed until just combined. Do not overmix.
Step 6
Gently fold in the lemon zest until evenly distributed.
Step 7
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 8
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 9
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 10
Serve plain, or with a dusting of powdered sugar or a drizzle of dairy-free glaze if desired. Enjoy!
Nutrition Facts
| Serving size | (871.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3253.8 |
| Total Fat 187.1g | 0% |
| Saturated Fat 29.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 558mg | 0% |
| Sodium 2543.4mg | 0% |
| Total Carbohydrate 368.0g | 0% |
| Dietary Fiber 6.3g | 0% |
| Total Sugars 209.3g | |
| Protein 39.4g | 0% |
| Vitamin D 159.6IU | 0% |
| Calcium 323.1mg | 0% |
| Iron 12.8mg | 0% |
| Potassium 487.9mg | 0% |
Source of Calories