Vegan Olive Oil Cake
There is nothing quite like my vegan olive oil cake with its tender crumb, sweet lemon flavor, and incomparably moist texture. I bake it in 50 minutes using lemons, flour, olive oil, and plant-based milk for the absolute perfect dessert for afternoon tea.
Servings: 12 slices
Calories: 226kcal
Ingredients
For The Cake
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 cup sugar
- 1 cup unsweetened almond milk
- ½ cup olive oil
- 1 tsp vanilla extract
- ¼ cup lemon juice
- 2 tbsp lemon zest
Optional Topping
- ½ cup powdered sugar
Instructions
- Preheat the oven to 320 degrees F / 160 C. Line a loaf tin or an 8 inch round cake tin with baking paper.
- Whisk together the flour, baking powder and sugar in a mixing bowl until well combined. Set aside.
- In a separate bowl mix together the remaining ingredients.
- Next, stir the wet ingredients through the dry and mix until smooth, making sure not to over mix the batter.
- Fill the prepared tin with batter and bake for 40-50 minutes. Cover the cake with a sheet of foil after 30 minutes to prevent the top from burning.
- Allow the cake to cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
- Sift powdered sugar, if using, over the top of the cold cake before slicing and serving.
Notes
- My #1 Secret Tip for making this vegan olive oil cake is to mix the batter gently. I stop as soon as everything looks combined so the cake stays light and soft instead of chewy.
- Pay Attention To Time: Depending on the tin you use, the cake may need more time to bake. In my experience, a cake baked in a loaf tin will need about 50 minutes, while a round tin takes around 40 minutes. So keep your eye on the cake after 40 minutes to see the doneness.
- Checking For Doneness: I use the toothpick test to see if a cake is cooked by inserting a toothpick into the center of the cake to see if it comes out clean. If the toothpick still has batter around it, the cake needs longer in the oven.
- Use Good Ingredients: For the best flavor, I recommend using high-quality olive oil. It makes such a difference to the overall flavor of the cake.
- Allow Time For Cooling: Ensure that the dairy-free olive oil cake with lemon is completely cooled before adding powdered sugar or any other garnishes.
Nutrition
Serving: 1slice | Calories: 226kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 29mg | Potassium: 97mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg