Olive oil cake is a decadent and delicious cake that has ton of moisture due to, well, the olive oil of course!
We couldn’t determine the origin of this cake, but since Italy’s extra virgin olive oil is world-renowned (especially if made in Tuscany or Abruzzo), we’ve decided to shine a spotlight on this amazing dessert. We wanted to give it a citrus twist by including lemons as well as a lemon glaze, making it a perfect fragrant dessert for any occasion. And since the olive oil is a great healthy fat for this cake, this recipe doesn’t need milk and eggs like most cake recipes do – making it perfect for Vegans.
It is very easy to prepare, and you can also serve it for breakfast with a warm cup of coffee. Enjoy!
Vegan Lemon Olive Oil Cake
Ingredients
Cake
- 2 cups all-purpose flour
- 1 cup almond milk
- ½ lemon, juice and zest
- ¾ cup sugar
- ⅓ cup extra light olive oil, (light-tasting)
- 1 teaspoon baking soda
- salt, a pinch
Glaze
- 1 cup confectioners sugar
- 2 tablespoons water, hot
- 2 tablespoons almond milk
- vanilla extract, a few drops
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a 9-inch loaf pan
- In a large mixing bowl, whisk olive oil and sugar until you get a smooth and creamy mixture.
- Whisk in milk, lemon juice, and zest.
- In another bowl, combine dry ingredients.
- Combine dry and liquid ingredients until you get a homogeneous and lump-free mixture.
- Pour the mixture into a greased and floured 9-inch loaf pan.
- Bake for 40 to 45 minutes.
- Let it cool completely. In the meantime, whisk glaze ingredients to obtain a smooth mixture. Pour over the cake.
- Serve and enjoy.
EQUIPMENT
Notes
- Garnish with lemon slices and edible flowers (optional).
- You can use this batter to prepare tasty muffins too.
- The glaze should have the same consistency as syrup. Can adjust hot water as needed to get the right consistency
Nutrition Estimate
If you like this post, then we definitely recommend checking out our Delight Cake Recipe post.