Imagine a cake that’s moist, tender, and bursting with subtle fruity notes from extra virgin olive oil. This vegan olive oil cake recipe is a delightful treat that combines simplicity with elegance, perfect for any occasion.
Whether you’re a seasoned baker or a newbie in the kitchen, this cake is easy to prepare and uses wholesome ingredients that you probably already have at home.
Olive oil lends a unique depth of flavor and richness to the cake, making it a fantastic alternative to butter or other oils. Plus, this recipe is 100% vegan, meaning no eggs, no dairy, just pure plant-based goodness.
It’s a wonderful way to impress your friends and family with a dessert that’s both delicious and mindful of dietary preferences.
Get ready to enjoy a slice of this charming cake with your afternoon tea or as a light dessert after dinner. And if you love experimenting with vegan recipes, be sure to check out other favorites like Vegan Slow Cooker Recipe for Easy, Delicious Meals or Vegan Halloween Dessert Recipes That Will Wow Your Guests for more inspiration.
Why You’ll Love This Recipe
This vegan olive oil cake is a true crowd-pleaser, offering a perfect balance between health-conscious ingredients and indulgent flavor. Here’s why it stands out:
- Moist and tender texture: Thanks to olive oil, the crumb is incredibly soft and stays fresh for days.
- Simple ingredients: No fancy vegan substitutes—just pantry staples like flour, sugar, and plant milk.
- Subtle fruity flavor: The olive oil adds a delicate richness that enhances the cake’s overall taste.
- Perfect for all occasions: Whether it’s a casual snack or a celebratory dessert, this cake fits the bill.
- Allergy-friendly: Free from eggs and dairy, making it suitable for many dietary needs.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ¾ cups (220 g) | Can substitute with gluten-free flour blend |
| Baking powder | 2 tsp | Ensure fresh for best rise |
| Baking soda | ½ tsp | Works with acidic ingredients for lift |
| Sugar | ¾ cup (150 g) | Use organic cane sugar or coconut sugar |
| Fine sea salt | ¼ tsp | Enhances overall flavor |
| Olive oil | ⅔ cup (160 ml) | Use extra virgin for best flavor |
| Unsweetened plant milk | 1 cup (240 ml) | Almond, soy, or oat milk works well |
| Apple cider vinegar | 1 tbsp | Reacts with baking soda for rise |
| Vanilla extract | 1 ½ tsp | Pure vanilla extract preferred |
| Optional: Lemon zest | 1 tsp | For a citrusy aroma and freshness |
Equipment
- 9-inch (23 cm) round cake pan or loaf pan
- Mixing bowls (medium and large)
- Whisk and spatula
- Measuring cups and spoons
- Cooling rack
- Oven
- Optional: Sifter or fine mesh sieve
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease the cake pan with olive oil and line the bottom with parchment paper to prevent sticking.
- Sift together the all-purpose flour, baking powder, baking soda, and salt into a large mixing bowl. This ensures there are no lumps and gives the cake a light texture.
- In a separate medium bowl, whisk the sugar and olive oil until well combined. Then add the plant milk, apple cider vinegar, vanilla extract, and if using, lemon zest. Whisk until the mixture is smooth and homogeneous.
- Pour the wet ingredients into the dry ingredients. Using a spatula, gently fold the mixture until just combined. Be careful not to overmix, or the cake might become dense.
- Transfer the batter to your prepared cake pan. Smooth the surface with your spatula for even baking.
- Bake in the preheated oven for 35-40 minutes. To check doneness, insert a toothpick or skewer into the center — it should come out clean or with a few moist crumbs attached.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.
- Serve and enjoy! This cake is lovely on its own or with a dusting of powdered sugar, fresh berries, or a drizzle of vegan glaze.
Tips & Variations
Tip: Always use extra virgin olive oil for its fruity aroma and flavor. Avoid strong, peppery oils as they may overpower the cake.
To make your olive oil cake even more exciting, try these variations:
- Citrus Boost: Add 2 tbsp of fresh orange juice along with the lemon zest for a bright, tangy flavor.
- Nutty Delight: Fold in ½ cup of chopped walnuts or almonds for a delightful crunch.
- Chocolate Twist: Add ¼ cup cocoa powder to the dry ingredients and mix in ½ cup vegan chocolate chips.
- Herbal Notes: Infuse the olive oil with fresh rosemary or thyme for 1 hour before baking to add a subtle herbal aroma.
- Glaze Ideas: Make a simple lemon glaze with powdered sugar and lemon juice or try a vegan chocolate ganache for a richer finish.
Interested in other vegan baking ideas? Check out our Vegan Pizzelle Recipe: Easy, Crispy, and Delicious Treat for a crispy sweet option or Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat for a light, airy dessert.
Nutrition Facts
| Nutrient | Per Serving (1 slice) |
|---|---|
| Calories | 210 kcal |
| Fat | 11 g |
| Saturated Fat | 1.5 g |
| Carbohydrates | 27 g |
| Sugar | 15 g |
| Protein | 2 g |
| Fiber | 1 g |
| Cholesterol | 0 mg |
Note: Nutrition values are approximate and will vary based on ingredient brands and portion sizes.
Serving Suggestions
This vegan olive oil cake is wonderfully versatile. Here are some ideas to elevate your serving experience:
- Serve warm with a dollop of coconut whipped cream or vegan yogurt for a creamy contrast.
- Pair with fresh berries or stone fruit for a refreshing balance.
- Drizzle with a simple glaze made from powdered sugar and lemon juice for added sweetness.
- Enjoy alongside a cup of herbal tea or your favorite coffee for a cozy afternoon treat.
- For a festive touch, garnish with toasted nuts and a sprinkle of cinnamon or powdered sugar.
If you want to explore more vegan dessert options, take a peek at our Vegan Easter Dessert Recipes Everyone Will Love for creative ideas perfect for any celebration.
Conclusion
This vegan olive oil cake recipe is a shining example of how plant-based baking can be simple, delicious, and elegant. With minimal ingredients and straightforward steps, you can create a cake that feels special yet wholesome.
The olive oil provides a tender crumb and subtle fruity undertone that makes every bite a delight.
Whether you’re baking for a special occasion or simply craving a tasty snack, this cake will not disappoint. Plus, its vegan nature makes it a perfect choice for sharing with friends and family who follow diverse diets.
Don’t hesitate to experiment with the tips and variations to make this cake uniquely yours.
For more inspiring vegan recipes, check out our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or explore hearty meal options like our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor. Happy baking!
📖 Recipe Card: Olive Oil Cake Recipe Vegan
Description: A moist and tender vegan olive oil cake with a hint of citrus. Perfect as a light dessert or afternoon treat.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup extra virgin olive oil
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- In another bowl, mix olive oil, almond milk, apple cider vinegar, vanilla extract, lemon zest, and lemon juice.
- Combine wet ingredients into dry ingredients and stir until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow cake to cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition: Calories: 280 kcal | Protein: 3 g | Fat: 18 g | Carbs: 28 g
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