Vegan Olive Oil Cake? Yes, you read that right! This recipe will change your mind about baking with olive oil, resulting in a cake so moist, flavorful, and surprisingly light, you’d never guess it was vegan.
Why You’ll Love This Vegan Olive Oil Cake
This cake is not your average dessert. It’s a sophisticated treat that’s perfect for any occasion. Here’s why you’ll fall in love with it:
- Unbelievably Moist: Olive oil creates a wonderfully tender crumb and keeps the cake moist for days.
- Unique Flavor Profile: The subtle fruitiness of olive oil adds a depth of flavor that’s both unexpected and delicious.
- Easy to Make: No complicated steps or fancy equipment required. This recipe is perfect for bakers of all levels.
Slice of vegan olive oil cake on a plate
Ingredients You’ll Need
For this recipe, you’ll need pantry staples and a few special ingredients to create the perfect vegan olive oil cake:
- All-Purpose Flour: Forms the base of the cake.
- Sugar: Adds sweetness and helps with browning.
- Olive Oil: The star ingredient! Use a good quality extra-virgin olive oil for the best flavor.
- Non-Dairy Milk: Provides moisture and helps bind the ingredients.
- Apple Cider Vinegar: Reacts with the non-dairy milk to create a vegan buttermilk substitute.
- Baking Powder & Soda: Give the cake its rise and airy texture.
- Salt: Balances the sweetness and enhances the other flavors.
- Vanilla Extract: Adds a warm, fragrant note.
Ingredients for vegan olive oil cake arranged on a marble countertop
Making the Vegan Olive Oil Cake
This recipe is straightforward, even for novice bakers. Let’s get started!
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch cake pan.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In a separate bowl, whisk together the olive oil, non-dairy milk, apple cider vinegar, and vanilla extract.
- Combine Wet & Dry: Pour the wet ingredients into the dry ingredients and whisk until just combined. Don’t overmix!
- Bake: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Expert Tip from Chef Amelia Green: “Overmixing the batter can develop gluten and make the cake tough. Mix until just combined for a lighter, fluffier texture.”
Pouring batter into a cake pan
Cooling & Serving Your Masterpiece
- Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Glaze (Optional): While the cake cools, prepare a simple glaze by whisking together powdered sugar and non-dairy milk. Drizzle it over the cooled cake for added sweetness and visual appeal.
Chef Amelia Green’s Serving Suggestion: “This cake is delicious on its own, but I love to serve it with a dollop of vegan whipped cream and fresh berries for a truly decadent treat.”
Decorated vegan olive oil cake on a cake stand
FAQs
Can I use a different type of oil?
While olive oil provides the best flavor, you can substitute it with another neutral-flavored oil like avocado or grapeseed oil.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend.
How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Can I freeze this cake?
Yes, you can freeze the cake (without the glaze) for up to 2 months. Thaw it overnight in the refrigerator before serving.
What are some other ways to decorate this cake?
Get creative! You can top this cake with a lemon zest glaze, chopped nuts, a dusting of powdered sugar, or even fresh herbs like rosemary or thyme.
This vegan olive oil cake is proof that you don’t need eggs or dairy to create a moist and delicious dessert. With its unique flavor and simple preparation, it’s sure to become a new favorite in your baking repertoire!
