Description
Fluffy, rich and somehow still light, this Vegan Olive Oil Cake is absolutely delicious and easy to make. Serve this cake with a coffee!
Ingredients
Units
Scale
- 2 tablespoons Bob’s Red Mill Egg Replacer + 4 tablespoons water (see note 1 for substitutions)
- 3/4 cup organic cane sugar (see note 2)
- Zest of 1 lemon (approximately 1 or 1 1/2 tablespoons)
- 2 tablespoons fresh lemon juice (see note 3)
- 3/4 cup + 2 tablespoons olive oil (see note 4)
- 6 ounces plain vegan yogurt (see note 5)
- 260 grams (approximately 2 cups + 2 tablespoons Spooned and Leveled) all purpose flour (see note 6)
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon table salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Prep pans: Grease your entire cake tin with olive oil spray (or any). I like an easy release so I also recommend lining your cake tin with a parchment paper circle. Simply cut a circle just slightly smaller than the outside of the bottom of the pan (trace around it with a pencil and cut on the inside of the line), and insert it so it lays flat, I recommend doing that AFTER spraying.
- Note about pans: I love these 9” spring form pans as it’s VERY easy to release cake from them, but you could use a regular cake pan if you prefer. If you want your cake even taller, use an 8” pan and bake for 2-3 more minutes or until an inserted toothpick comes out clean.
- Make vegan eggs: Set up your Bob’s Red Mill Egg Replacer or whatever vegan egg you’re using. I use the package-indicated ratio of 2 tablespoons of water to 1 tablespoon powder, though I double that for this recipe so it makes 2 “eggs.” Whisk together in a small bowl and set aside for a few minutes.
- Combine sugar and zest: To a large mixing bowl, add the zest of one lemon and your sugar. Mix the lemon zest in with the sugar--I find it best to rub it into the sugar with my fingers. This will help the zest disperse and not clump together.
- Mix wet ingredients: Then add the lemon juice, olive oil, and plain vegan yogurt. By now your vegan eggs should also be ready so scrape the thick mixture into the mixing bowl. Whisk the wet mixture thoroughly until it looks cohesive and smooth, about 30-60 seconds.
- Mix in dry ingredients: Sprinkle the dry ingredients on top of the wet: baking soda then flour, baking powder, and salt. Use a spatula to gently mix together the ingredients, being careful not to overmix. It will be a thick batter!
- Transfer all of the batter to your cake pan, making sure to scrape out the bowl. Use your spatula to level out the batter in the cake pan, and then gently tap the pan on the counter a few times to shake out any air bubbles.
- Bake for 33 - 36 minutes, or until the cake has turned golden and slightly browned on the edges, and when an inserted toothpick or cake tester comes out clean. Let cool completely.
- Serve: Dust with powdered sugar or you can frost it if you’d like! Serve vegan olive oil cake with some vegan whipped cream or whipped aquafaba, and some fresh raspberries. Enjoy!
- Store the cake for up to 5 days in an airtight container (I use a cake carrier but a stand with a cloche would be fancy!) on the counter.
Notes
- Note 1: While you can use any egg substitute in this recipe (think ground flaxseed + water, chia seeds + water, JustEgg liquid vegan egg product, etc.), I’ve used Bob’s Red Mill Egg Replacer to keep this cake light in color. But I also have been using this egg replacer for 5 years and love it.
- Note 2: I say organic because, in the United States (I hear this is not the case in Canada or the UK), some cane sugars are filtered through animal bone char, making them not vegan, and brands aren’t required to disclose this information. Coconut sugar will also work; just keep in mind your cake will be a little darker in color.
- Note 3: Don’t be tempted to add more lemon juice to the recipe, as it may make your cake sink! Add a teaspoon of lemon extract to the batter or try a lemon glaze made from powdered sugar, lemon juice, and a little non-dairy milk to amp up the lemon flavor.
- Note 4: Olive oil is the star of the show with vegan olive oil cake (duh) and makes a moist and delicious cake. Don’t skimp on quality oil for this recipe! Use an oil you know you like. If you want a strong flavor, use extra virgin olive oil. But if you want a more subtle or neutral flavor, use regular olive oil.
- Note 5: This reduces the amount of oil we have to use but ALSO makes the cake lighter and fluffier. If you can’t find it, try unsweetened applesauce or vegan mayo instead.
- Note 6: Please measure your flour when baking by weight on a food scale, as it’s the most accurate and will give you the best outcome. If you don’t have a food scale, measure by spooning and leveling the flour (tons of easy tutorials online, and I’ve explained how to do it in a dedicated section above). When you scoop your flour cup into the bag, you’re packing extra flour into the measuring cup. Too much flour and this recipe may turn out dense. If I were to make this recipe gluten-free, I’d use a good quality cup for cup gluten-free blend such as King Arthur Measure for Measure Gluten-Free Flour or Cup4Cup.
- Prep Time: 10 minutes
- Cook Time: 33 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American, Jewish
Keywords: Vegan Jewish recipes, Vegan Recipes, Vegan Oil Cake, Vegan Olive Oil Cake