Vegan Olive Oil Cake
Discover the perfect blend of simplicity and sophistication with this Vegan Olive Oil Cake, a dairy-free and egg-free delight that’s wonderfully moist, flavorful, and easy to make. Infused with the rich, fruity notes of extra-virgin olive oil and brightened with zesty lemon juice and zest, this cake achieves a light and airy texture thanks to the careful balance of baking essentials like apple cider vinegar and almond milk. With just 15 minutes of prep time and a single bowl for wet ingredients, it’s an ideal choice for a quick yet elegant dessert. Serve it plain, dusted with powdered sugar, or drizzled with a glaze, and watch it become a crowd-pleasing favorite. Perfect for vegans and non-vegans alike, this Mediterranean-inspired olive oil cake is a must-have for any occasion.
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Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sugar
- 0.75 cup extra-virgin olive oil
- 1 cup unsweetened almond milk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 teaspoon apple cider vinegar
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little olive oil or line it with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3
In another bowl, whisk together the sugar and olive oil until they are well combined.
Step 4
Add the almond milk, lemon juice, vanilla extract, lemon zest, and apple cider vinegar to the sugar and olive oil mixture. Mix until smooth.
Step 5
Gradually add the wet ingredients to the dry ingredients, gently folding them together using a spatula or wooden spoon. Be careful not to overmix, which can make the cake dense.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 7
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Serve plain or dust the top with powdered sugar or a light glaze before serving.
Nutrition Facts
| Serving size | (919.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3321.3 |
| Total Fat 184.7g | 0% |
| Saturated Fat 25.3g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2640.1mg | 0% |
| Total Carbohydrate 391.4g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 201.5g | |
| Protein 26.5g | 0% |
| Vitamin D 87.8IU | 0% |
| Calcium 474.5mg | 0% |
| Iron 12.1mg | 0% |
| Potassium 409.2mg | 0% |
Source of Calories