Are you craving a moist, flavorful cake that's surprisingly easy to make? Look no further! This vegan olive oil cake recipe delivers a delightful burst of citrusy sweetness and a wonderfully tender crumb, all without any eggs or dairy. It's the perfect recipe for a quick and satisfying dessert, a delightful brunch treat, or even an elegant addition to your next gathering. This recipe is perfect for those seeking healthy meals, easy recipes, and delicious dishes without sacrificing taste.
Ingredients:
- 1 ½ cups all-purpose flour (or gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup olive oil (a good quality extra virgin olive oil is recommended)
- 1 teaspoon vanilla extract
- Zest of 1 large orange or lemon
- ¾ cup plant-based milk (almond, soy, or oat milk work well)
- ½ cup orange juice (freshly squeezed is best!)
Instructions:
Get started: Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan. Dust it lightly with flour for good measure. This simple step prevents sticking and ensures a clean release of your beautiful cake.
Dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is well combined to avoid lumps in your final cake.
Wet ingredients: In a separate bowl, whisk together the sugar, olive oil, vanilla extract, orange zest, plant-based milk, and orange juice. The mixture might appear a little oily, but don’t worry—that’s perfectly normal!
Combine: Gently pour the wet ingredients into the dry ingredients. Mix until just combined. Overmixing can lead to a tough cake, so be careful not to overdo it. A few lumps are okay.
Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Serve: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, dust with powdered sugar (optional) and serve. This cake is delicious on its own, but a dollop of vegan whipped cream or a scoop of your favorite vegan ice cream enhances the experience further.
Tips for Success:
- Room temperature ingredients: Using room temperature ingredients helps ensure even mixing and baking.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Olive oil quality: Use a good quality extra virgin olive oil for the best flavor.
- Citrus zest: Freshly zested citrus adds a bright, aromatic touch.
Variations:
- Lemon Olive Oil Cake: Replace the orange zest and juice with lemon zest and juice.
- Chocolate Olive Oil Cake: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
- Add-ins: Fold in chopped nuts, dried cranberries, or chocolate chips for added texture and flavor.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on specific ingredients used.
- Calories: Approximately 250-300
- Fat: Approximately 15-20g
- Protein: Approximately 4-5g
- Carbohydrates: Approximately 30-35g
This vegan olive oil cake is a fantastic example of how healthy meals can be incredibly delicious. It's a simple recipe perfect for homemade cooking, and its versatility allows you to easily adapt it to your preferences. Enjoy this quick dinner idea (or dessert!) and share your creations!