Jun 25, 2023
vegan lemon olive oil cake
45 MINUTES
8 SERVINGS
EASY
This cake reminds me of the time I spent alone during quarantine. By the summer of 2020, I had already spent months indoors, longing for human interaction.
I decided to bake a delicious treat for my friends and bring it to them myself. It was a good reason to leave the house safely in my car. Since I was following a vegan diet at the time, I needed a cake that I could taste and enjoy. That's why this recipe is completely vegan.
The olive oil cake comes from the Mediterranean region. Olive harvest season is a celebration in many cultures, and there are various recipes that use olive oil.
This recipe is simple, no need for fancy mixers or equipment. It's a one-step mixing method recipe. Just mix the wet and dry ingredients separately, then mix them together. It's practically foolproof and easy for anyone to make.
Ingredients
Wet Ingredients
olive oil, ¾ cupunsweetened
applesauce, ½ cup
non-dairy milk, 1 cup
lemon juice, 2 tbsp
lemon zest, 2 tbsp
granulated sugar, 1 ½ cup
Dry Ingredients
AP flour, 2 cups
baking powder, 1 ½ tsp
baking soda, ½ tsp
salt, 1 tsp
For Garnish
rosemary sprig (optional)
confectioners sugar, 2 tsp
Instructions
Preheat your oven to 350°F.
Line the bottom of an 8” or 9” round cake pan with parchment paper. This ensures the cake lifts out easily after cooling.
Mix Wet Ingredients: In a large bowl, combine olive oil, applesauce, milk, lemon juice, lemon zest, and sugar.
Whisk the mixture until smooth and fully blended.
Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Combine Wet & Dry: Gradually fold the dry ingredients into the wet ingredients. Mix gently until the batter is smooth and no lumps remain.
Pour the batter into the prepared cake pan.
Bake for 45–60 minutes. Start checking for doneness at the 30-minute mark by inserting a toothpick into the center: If the toothpick comes out with batter, continue baking. After 45 minutes, check again every 5–10 minutes until the toothpick comes out clean.
Let the cake cool in the pan for 30 minutes.
Flip the cake onto a serving plate or tray and remove the parchment paper.
Once completely cooled, dust the cake generously with confectioners' sugar using a dusting wand. Continue layering the sugar until the top is fully coated.
Add a sprig of rosemary in the center for a decorative touch.
Serve: Slice and enjoy immediately!
