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–+ servings
A slice of vegan olive oil cake topped with powdered sugar and fresh blackberries.

Vegan Olive Oil Cake

4.50 from 4 votes
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Serving Size: 8 people
Author Puja Verma
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DESCRIPTION

This vegan olive oil cake is super moist, rich and flavorful. It's infused with olive oil and lemon zest. This recipe is super quick and easy to whip up with only 10 ingredients. Serve it with a sprinkle of powdered sugar and fresh berries.

INGREDIENTS
  

Dry Ingredients

  • 1 ½ cup all-purpose flour
  • ⅔ cup sugar
  • 4 teaspoon baking powder
  • ½ tsp salt

Wet Ingredients

  • ⅔ cup olive oil extra virgin
  • ½ cup apple sauce
  • ½ cup oat milk

Additional Ingredients

  • 4 tablespoon lemon juice freshly squeezed
  • 2 tablespoon lemon zest

Garnish

  • 1 tablespoon powdered sugar

METHOD
 

  • Preheat oven to 350ºF and grease a 9” round or 9'x9" square baking pan with some olive oil.
  • Sift all the dry ingredients through a mesh sieve (flour, sugar, baking powder, and salt) into a large bowl.
  • Whisk all the wet ingredients (olive oil, apple sauce, oat milk) together in a medium sized bowl.
  • Slowly incorporate wet ingredients in with the dry ingredients. Whisk until completely combined and there are no lumps. Then add and mix in the lemon juice and lemon zest. -Avoid over-mixing.
    Note: I like to use an electric hand held whisk.
  • Transfer batter into prepared baking pan. Bake for 45 minutes or until a toothpick inserted comes out clean.
  • Remove from the oven and allow the cake to cool completely before removing from the pan. Then gently remove the cake from the pan and transfer to a cake serving tray.
  • Dust with powdered sugar before serving.
    Optional: Gently place the wire cooling rack over cake and then dust to create a pattern over the top of the cake.
  • Serve with a dollop of vegan whipped cream, blackberry simple syrup, and fresh berries, if desired.

NOTES

  • Quality olive oil: Invest in good-quality olive oil for this recipe as it’s the primary ingredient and really imparts its flavor.
  • Aquafaba: Chickpea brine can vary in thickness. If yours is particularly thin, reduce it in a saucepan by about a third to a half.
  • Zesting: Only zest the outer, colored part of the lemon. The white part is quite bitter.
  • Test for doneness: Use the toothpick test to ensure the cake is done. There should be very few (if any) crumbs.

NUTRITION

Calories: 330kcal | Carbohydrates: 40g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 366mg | Potassium: 55mg | Fiber: 1g | Sugar: 21g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 146mg | Iron: 2mg
Course: Dessert
Cuisine: Italian
Keyword: vegan lemon olive oil cake, Vegan Olive Oil Cake
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