Description
Vegan Olive Oil Cake with Almond Flour is a delightful dessert that is simple to make.
Ingredients
Scale
- 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