I’ve said it before and will say it again, I used to be a vegan baking skeptic. One who believed delicious deserts can only be made with butter and eggs. I didn’t try vegan baking for a long time into my plant-based adventure but since I started, I have to admit you can make some pretty incredible baked goods with very easy vegan substitutes. Like my Chocolate Caramel Sandwich Cookies or Chocolate Raspberry Tart! This olive oil cake was one of my first attempts at vegan baking which really was an easy start since the fat has already been substituted with a plant-based product. It has since become one of the most requested recipes from my friends who have tried it. The olive oil flavor is subtle but lovely and keeps the cake very moist.
To get started, you prepare a springform pan with parchment paper, a drizzle of olive oil, and a sprinkle of sugar. The cake is also finished with a dusting of sugar before baking. Don’t skip these steps! It gives the cake such a delightful crunchy exterior. The dry ingredients are combined. The flax egg and sugar are thoroughly whipped until thick and the olive oil is slowly drizzled in. When I say slowly, truly do this slooooowly. You are basically making an emulsion. Lemon juice, zest, and vanilla are added in alternation with the dry ingredients. You have the option to fold in a cup of fruit if you’d like. Honestly it’s delicious with or without. Spread the batter in the pan and don’t forget the sprinkle of sugar on top.
Now for baking, you are going to preheat the oven to 400 but as soon as you put the cake into the oven to bake, lower the temperature to 350. This helps make that delicious crust on the outside with the hot temperature but then slowly bakes the rest of the cake.
Serve the olive oil cake with non-dairy whipped cream or ice cream. Or may I suggest eating it along with your morning coffee. Such a beautifully balanced and delicious cake deserves to be eaten at all times of the day.Print