Description
Olive oil is the star of the show in this beautifully balanced, moist vegan olive oil cake.
Ingredients
Scale
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons white sugar
- Flax eggs (3 tablespoons ground flax + 1/2 cup water, whisked and allowed to sit for 5-10 mins)
- 1 tablespoon lemon zest
- 2 lemons, juiced (about 6 tablespoons of juice)
- 2 teaspoons vanilla extract
- 1 1/4 cups of extra virgin olive oil
- 1 cup fruit (optional)
Instructions
- Preheat oven to 400 degrees. Drizzle the bottom and sides of a 9 inch spring form pan. Line the bottom of the pan with a round of parchment paper. Coat parchment with oil and sprinkle with 1 tablespoon of sugar, shaking until evenly distributed.
- Whisk together flour, baking powder, baking soda, and salt in a medium sized bowl.
- Combine lemon juice, lemon zest, and vanilla extract in a small bowl and set aside.
- In a stand mixer with the whisk attachment, combine 1 cup of white granulated sugar and flax “egg” mixture. Whisk on medium-high for about 2 minutes until thickens. The mixture should slowly fall off the whisk when lifted.
- With mixer on medium, very slowly, across 2-3 minutes, drizzle olive oil into the flax egg and sugar mixture.
- Reduce mixer speed to low and slowly incorporate flour mixture in while alternating with lemon juice mixture. Mix until just incorporated.
- Spread batter into prepared pan. Sprinkle evenly with 1 tablespoon of sugar.
- Reduce heat to 350 before putting cake into the oven. Bake for 42-47 minutes until golden brown and toothpick comes out clean.
- Remove from the oven and allow to cool prior to cutting.
- Prep Time: 10
- Cook Time: 50
- Category: Dessert, Cake
Keywords: olive oil cake, vegan cake