Vegan Olive Oil Cake Recipe

Name: Vegan Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup almond milk (or other dairy free milk); 1 tablespoon apple cider vinegar; 1 cup olive oil; 9 tablespoons aquafaba; .5 cups orange juice; 1 zest of 1 orange; 1.25 cups sugar; 2 cups all purpose flour; .5 teaspoons baking soda; .5 teaspoons baking powder; 1.5 teaspoons salt; Fruit for topping

Servings: persons

1 cup almond milk (or other dairy free milk)
1 tablespoon apple cider vinegar
1 cup olive oil
9 tablespoons aquafaba
.5 cups orange juice
1 zest of 1 orange
1.25 cups sugar
2 cups all purpose flour
.5 teaspoons baking soda
.5 teaspoons baking powder
1.5 teaspoons salt
Fruit for topping

1
Add the apple cider vinegar to the almond milk and whisk to combine, set aside for 5 minutes to thicken.
2
Preheat oven to 350 - grease and line a 9 inch cake pan with parchment paper.
3
Whisk together all the wet ingredients very well - aquafaba, olive oil, orange juice, orange zest, and milk / cider mix. I whisked until foamy.
4
Add the dry ingredients to the wet - sugar, flour, baking soda and powder, salt. My lazy method is to dump them all on top of the wet, whisk the dry stuff on top a bit to combine, before mixing it all in together.
5
Pour mixture into prepared pan and bake 50-60min, until golden on top and springy to the touch. If it's underbaked it will have a more oily texture so bake it a bit longer than you think.
6
Let cool in the pan 30 minutes, then turn out on to a wire rack to cool completely before cutting. Top with fruit if desired (always a must in my book!)

1365

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup almond milk (or other dairy free milk), 1 tablespoon apple cider vinegar, 1 cup olive oil, 9 tablespoons aquafaba, and more.

Yes, Vegan Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Olive Oil Cake

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