Vegan Olive Oil Cake has been a delightful addition to my baking repertoire ever since I first tasted it at a friend’s dinner party. The cake was incredibly moist and bursting with flavor, making it hard to believe it was completely dairy-free! I was amazed at how plant-based olive oil cake could be so rich in taste and texture, despite being made without eggs or dairy. This cake is perfect for any occasion, whether it’s a birthday, a casual get-together, or simply a sweet treat at home. The combination of almond flour and olive oil adds a unique richness that will make you want to bake it again and again. Let’s get cooking!
Why You’ll Love This Vegan Olive Oil Cake
- Deliciously moist and flavorful, perfect for dessert lovers.
- Easy to make with simple, wholesome ingredients.
- Dairy-free, making it a great choice for those with lactose intolerance.
- Can be made gluten-free with the right flour substitution.
- Rich in healthy fats thanks to the olive oil.
- A family-friendly recipe that everyone will enjoy.
Ingredients for Vegan Olive Oil Cake
Here’s everything you need for this delightful olive oil cake recipe vegan:
- 1 ½ cups almond flour – gives the cake a moist texture.
- 1 cup all-purpose flour (or gluten-free flour) – provides structure.
- 1 cup granulated sugar (or coconut sugar) – sweetens the cake beautifully.
- 1 tablespoon baking powder – helps the cake rise.
- ½ teaspoon salt – enhances flavor.
- ½ cup olive oil – adds moistness and richness, making it a healthy vegan olive oil cake.
- 1 cup almond milk (or other plant-based milk) – keeps the batter moist.
- 2 teaspoons vanilla extract – adds delightful flavor.
- Zest of 1 lemon or orange (optional) – brightens the flavor.
- Powdered sugar for dusting (optional) – for a finishing touch.
How to Make Vegan Olive Oil Cake
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- Step 2: In a large mixing bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt until well combined.
- Step 3: In another bowl, whisk together the olive oil, almond milk, vanilla extract, and zest (if using) until smooth.
- Step 4: Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Step 5: Pour the batter into your prepared cake pan, smoothing the top with a spatula.
- Step 6: Place the cake in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 7: Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Pro Tips for the Best Vegan Olive Oil Cake
These tricks guarantee success every time:
- Use fresh ingredients for the best flavor.
- Don’t overmix the batter to keep the cake light and fluffy.
- Let the cake cool completely before serving for the best texture.
What’s the secret to perfect Vegan Olive Oil Cake?
The secret lies in the quality of the olive oil. A good quality olive oil not only enhances the flavor but also contributes to the cake’s moistness.
Can I make Vegan Olive Oil Cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to store it covered to keep it fresh.
How do I avoid common mistakes with Vegan Olive Oil Cake?
Be careful not to open the oven door while baking, as this can cause the cake to sink. Also, ensure accurate measurements for the best results.
Best Ways to Serve Vegan Olive Oil Cake
This moist vegan olive oil cake is delightful on its own, but you can elevate it further by serving it with fresh berries or a scoop of dairy-free ice cream. You could also dust it with powdered sugar for a beautiful presentation. Pair it with a cup of tea or coffee for a perfect afternoon treat!
Nutrition Facts for Vegan Olive Oil Cake
Per serving (recipe makes 8 servings):
- Calories: 250
- Fat: 10g
- Saturated Fat: 1g
- Protein: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 10g
- Sodium: 150mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Vegan Olive Oil Cake
To store your olive oil cake without eggs, let it cool completely, then wrap it in plastic wrap or store it in an airtight container. It will keep in the fridge for about 3-4 days or can be frozen for up to 3 months. To reheat, simply place it in the microwave for a few seconds, or enjoy it at room temperature.
Frequently Asked Questions About Vegan Olive Oil Cake
Can I freeze Vegan Olive Oil Cake?
Yes! Wrap individual slices in plastic wrap and then in foil. Freeze for up to three months, and thaw overnight in the fridge.
What can I use instead of almond flour?
You can substitute with all-purpose flour or a gluten-free blend for a similar texture. Just note that the taste may vary slightly.
Is this cake suitable for kids?
Definitely! This cake is a hit with kids and adults alike, as it’s sweet and moist without any dairy.
Can I add fruits to the Vegan Olive Oil Cake?
Absolutely! You can fold in some blueberries, raspberries, or even diced apples for added flavor and moisture.
Variations of Vegan Olive Oil Cake You Can Try
There are many olive oil cake variations for vegans! Consider adding spices like cinnamon or nutmeg for a warm flavor, or swap in different citrus zests like lime or grapefruit. You can even try adding nuts or seeds for a crunchy texture. For more delicious options, check out our recipes section. If you’re looking for other sweet treats, our caramel brownie cheesecake recipe is a must-try. And for savory options, don’t miss our crispy roasted cauliflower or Korean BBQ meatballs.
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Vegan Olive Oil Cake: A Delightfully Moist Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegan
Description
Vegan Olive Oil Cake with Almond Flour is a delightful dessert that is simple to make.
Ingredients
- 1 ½ cups almond flour
- 1 cup all-purpose flour (or gluten-free flour)
- 1 cup granulated sugar (or coconut sugar)
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup olive oil
- 1 cup almond milk (or other plant-based milk)
- 2 teaspoons vanilla extract
- Zest of 1 lemon or orange (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and set aside.
- In a large mixing bowl, whisk together the almond flour, all-purpose flour, sugar, baking powder, and salt until well combined.
- In another bowl, whisk together the olive oil, almond milk, vanilla extract, and zest (if using) until smooth.
- Gradually pour the wet mixture into the dry ingredients, stirring until just combined. Be careful not to overmix.
- Pour the batter into your prepared cake pan, smoothing the top with a spatula.
- Place the cake in the oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- For a gluten-free option, use gluten-free flour.
- Dust with powdered sugar before serving for added sweetness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
