Vegan Olive Oil Cake
Indulge in the rich, moist, and utterly delightful Vegan Olive Oil Cake, a plant-based twist on the classic Mediterranean dessert. Made with extra-virgin olive oil, this cake boasts a uniquely tender crumb and a subtle fruity flavor that pairs beautifully with the zesty brightness of freshly squeezed lemon juice and fragrant lemon zest. Almond milk and apple cider vinegar add to its velvety texture, while pantry staples like all-purpose flour and sugar keep it easy to whip up in just about an hour. Perfectly versatile, this dairy-free olive oil cake shines whether served plain, dusted with powdered sugar, or drizzled with a light glaze. Ideal for vegan baking enthusiasts and anyone looking for a healthier dessert option, this recipe is sure to become a favorite at your table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup sugar
- 0.75 cup extra-virgin olive oil
- 1 cup unsweetened almond milk
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 teaspoon apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with a little olive oil or line it with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the sugar and olive oil until they are well combined.
Add the almond milk, lemon juice, vanilla extract, lemon zest, and apple cider vinegar to the sugar and olive oil mixture. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, gently folding them together using a spatula or wooden spoon. Be careful not to overmix, which can make the cake dense.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serve plain or dust the top with powdered sugar or a light glaze before serving.
Nutrition Facts
Calories |
3321 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.7 g | 237% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 391.4 g | 142% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 201.5 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 474 mg | 36% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
