Vegan Olive Oil Cake Recipe

Here’s a simple and delightful recipe for a Vegan Olive Oil Cake. It’s moist, fragrant, and subtly sweet—perfect for any occasion!

Yield: 10 Slices

Ingredients

Dry Ingredients:

  • 1 1/2 cups all-purpose flour (or gluten-free all-purpose flour)
  • 1/2 cup organic cane sugar (or granulated sweetener of choice)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Wet Ingredients:

  • 1/2 cup extra virgin olive oil
  • 1/2 cup unsweetened almond milk (or any plant-based milk)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup fresh orange juice (or lemon juice for a tangier flavor)
  • 2 tsp vanilla extract
  • Zest of 1 orange (or lemon)

Instructions

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  2. Mix Dry Ingredients:
    • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. Mix Wet Ingredients:
    • In another bowl, combine the olive oil, almond milk, applesauce, orange juice, vanilla extract, and orange zest. Whisk until well combined.
  4. Combine Wet and Dry:
    • Gradually pour the wet ingredients into the dry ingredients, whisking until just combined. Avoid overmixing.
  5. Bake the Cake:
    • Pour the batter into the prepared cake pan and smooth the top with a spatula.
    • Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool:
    • Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Optional Glaze or Topping:

  • Citrus Glaze: Mix 1 cup powdered sweetener with 2–3 tablespoons orange or lemon juice until smooth. Drizzle over the cooled cake.
  • Dusting: Sprinkle with powdered sweetener for a simple and elegant finish.
  • Garnish: Add thin slices of citrus or fresh herbs like rosemary for decoration.

Tips:

  • Use high-quality olive oil for the best flavor.
  • If you prefer a sweeter cake, you can increase the granulated sweetener to 3/4 cup.
  • This cake stores well in an airtight container at room temperature for 2–3 days or in the fridge for up to a week.

Enjoy your light and flavorful vegan olive oil cake!