Olive Oil Vegan Cake

Olive Oil Vegan Cake

A moist, tender cake with fruity olive oil flavor and a delicate citrus crumb.

Total 1 hr 15 min Makes 8 slices Calories 310/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Tree nuts, Wheat

This dairy-free, egg-free cake relies on olive oil for richness and a light citrus-scented crumb that stays moist for days. It comes together with simple pantry staples and a quick whisk-and-pour method, making it suitable for weekday dessert or a simple afternoon coffee cake. Serve plain, dusted with powdered sugar, or topped with fresh berries.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 1/3 cup fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 powdered sugar, for dusting (optional)

Method

  1. Preheat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.

  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk together the almond milk, olive oil, orange zest, orange juice, vinegar, and vanilla extract until combined.

  4. Pour the wet ingredients into the dry ingredients and whisk just until no large lumps remain; do not overmix.

  5. Pour the batter into the prepared pan and smooth the top with a spatula.

  6. Bake until the top is golden and a toothpick inserted in the center comes out clean, 38 to 42 minutes.

  7. Cool the cake in the pan on a wire rack for 15 minutes, then turn out onto the rack to cool completely.

  8. Dust with powdered sugar before slicing and serving, if desired.

Rate this recipe

★ 3.5 (1)

Olive Oil Vegan Cake

This dairy-free, egg-free cake relies on olive oil for richness and a light citrus-scented crumb that stays moist for days. It comes together with simple pantry staples and a quick whisk-and-pour method, making it suitable for weekday dessert or a simple afternoon coffee cake. Serve plain, dusted with powdered sugar, or topped with fresh berries.

1 hr 15 min 8 slices 310 cal

Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsweetened almond milk
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 1/3 cup fresh orange juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 powdered sugar, for dusting (optional)

Method

  1. 1

    Preheat the oven to 350°F and grease a 9-inch round cake pan, lining the bottom with parchment paper.

  2. 2

    In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. 3

    In a separate bowl, whisk together the almond milk, olive oil, orange zest, orange juice, vinegar, and vanilla extract until combined.

  4. 4

    Pour the wet ingredients into the dry ingredients and whisk just until no large lumps remain; do not overmix.

  5. 5

    Pour the batter into the prepared pan and smooth the top with a spatula.

  6. 6

    Bake until the top is golden and a toothpick inserted in the center comes out clean, 38 to 42 minutes.

  7. 7

    Cool the cake in the pan on a wire rack for 15 minutes, then turn out onto the rack to cool completely.

  8. 8

    Dust with powdered sugar before slicing and serving, if desired.