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Vegan Olive Oil Cake

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author The Earth Kitchen

Equipment

  • Mixing bowls
  • Spatulas
  • whisk
  • 9.5" - 10" springform cake pan
  • baking sifter
  • box grater / microplane (or any cheese grater)
  • measuring cups & spoons
  • digital kitchen scale (optional)
  • cooling rack

Ingredients

DRY INGREDIENTS

  • 470 g (3 cups) unbleached all purpose flour sifted
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 whole lemon zest
  • 1 tsp kosher salt (or sub ½ tsp for regular fine salt)

WET INGREDIENTS

  • 150 g (¾ cup) extra virgin olive oil + more for serving
  • 2 large flax eggs (2 tbsp flaxmeal + 4 tbsp water)
  • 240 g (1 cup) unsweetened plain non-dairy milk
  • 270 g (1¼ cup) granulated sugar
  • 2 tsp vanilla extract
  • ½ tbsp lemon juice

FOR SERVING

  • organic powdered sugar for dusting
  • fruits for garnish

Instructions

  • Preheat oven to 350°F
  • Prepare flax eggs in a small mixing bowl. Whisk until well combined and set aside until it has thicken.
  • On a large mixing bowl, sift all the dry ingredients together and mix.
    NOTE: For the lemon zest, using a microplane grater (or any grater you have on hand), scrape the outermost layer (yellow exterior) of a clean lemon. Fold onto the dry ingredients.
  • On a separate mixing bowl: pour the flax egg, milk, sugar, vanilla extract, and lemon juice. Whisk completely. Add in the olive oil and fold into the liquid mixture. Oil and liquids will separate, which is normal.
  • Gradually add the dry ingredients to the wet ingredients. Fold gently with a spatula until all ingredients have combined completely or there are no dry patches of flour on the batter. Do not overmix your cake batter, clumps are okay.
  • Brush / spread a thin coat of olive oil onto a cake pan. If your cake pan isn't a non-stick, place a parchment over it to prevent your cake from sticking.
    Pour cake batter on to the pan and level out with the back of a spatula.
  • Bake the cake for about 45 minutes - 1 hour depending on your oven. You will know the cake has fully baked if you poke a skewer or fork in thickest part of the cake and the skewer runs clear. Cake will also be golden brown in color.
  • Allow the cake to cool down completely, on a cooling rack, for at least 30 minutes before slicing or sifting powdered sugar.
  • Sift a bit of powdered sugar on top and garnish with your favorite fruits on top to serve. For this recipe, I added extra lemon wedges and some blueberries to compliment the cake. Drizzle a teaspoon of olive oil on cake slices before serving for a finishing touch.
  • Enjoy!

Notes

Measurements - I measure my baking ingredients in grams; which I highly recommend you use (although it is optional). The cup measurement provided are converted. However, the results of cup measurements may vary as not all cup measurements yield the exact amount each time.
Choice of Olive Oil - Quality extra virgin olive oil works best as it will give a very fruity, subtle, yet fragrant flavor. If you have yet to pick up one at the supermarket, pick the olive oil that is packaged in a dark bottle or kept in a dark as it is much robust in flavor. Olive oil exposed to light (or packaged in clear glass bottles) can easily lead to rancid oil.