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A slice of Vegan olive oil cake topped with fresh berries and flowers.
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Vegan olive oil cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This Vegan Olive Oil Cake is easy to make in just one bowl, super moist with a hint of lemon. 

Servings: 8 servings
Author: Helena
Ingredients
  • 1 ½ cups almond milk
  • 2 tablespoon lemon juice
  • Zest from 1 lemon
  • ¾ cup sugar
  • ½ cups olive oil
  • 1 teaspoon vanilla extract
  • 2 cup (280g) all purpose flour
  • ¾ cup (75g) almond flour
  • 3 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
Instructions

  1. Preheat the oven to 180C (350F) and grease a round 22cm (9 inches) baking pan with removable sides. I also recommend lining it with parchment paper.

  2. Mix the almond milk, lemon juice and lemon zest together in a mixing bowl. Let it sit for about 10 minutes until it starts to curdle. Then add the oil, sugar and vanilla, stir well.

  3. Sift in the flour, almond flour, baking powder and baking soda. Fold until just combined.

  4. Pour the batter into the prepared pan, smoothen out the top and bake for about 35-40 minutes or until the cake feels bouncy to the touch and a stick comes out clean. Let the cake cool completely before removing from the pan, vegan cakes can be delicate and you don't want to break it!

  5. Top the cake with some powdered sugar and fresh summer berries (optional)