Vegan Olive Oil Cake (Adapted From Maialino'S Olive

Name: Vegan Olive Oil Cake (Adapted From Maialino'S Olive Oil Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 cups whole wheat flour; 1 3/4 cups sugar; 1 1/2 teaspoons salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/3 cups extra-virgin olive oil; 1 cup oat milk (or other non-dairy milk); 3 flax eggs; 1 1/2 tablespoons grated lemon zest; 1/4 cup lemon juice; 1/4 cup liqueur (I used elderflower)

Servings: persons

1
["Heat the oven to 350 degrees Fahrenheit. Oil a 9-inch cake pan and line with parchment paper.", "Mix your flax eggs: for this recipe, mix 3 tablespoons ground flax seed with about 8 tablespoons of water. Set aside and allow to gel.", "In a bowl, mix the dry ingredients well. In another bowl, whisk the oil, milk, lemon zest, lemon juice, and liqueur. Add the flax egg and mix well. Add the dry ingredients, whisking a bit in at a time. Do not over mix.", "Pour the batter into the prepared pan and bake for about 50 minutes, checking done-ness about 40 minutes in. The cake is done when the top is golden and a cake tester or toothpick comes out clean. Let cool on a rack for about 30 minutes or until the pan is cool enough to touch.", "Run a knife or spatula around the edge of the cake, loosening gently. Invert onto a rack and allow to cool completely.
2
Serve with sliced strawberries (mix sliced strawberries with lemon juice and a few teaspoons of sugar)."]

1427

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 1/4 cups whole wheat flour, 1 3/4 cups sugar, 1 1/2 teaspoons salt, 1/2 teaspoon baking soda, and more.

Yes, Vegan Olive Oil Cake (Adapted From Maialino'S 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.

That's it — enjoy your meal!

Vegan Olive Oil Cake (Adapted From Maialino'S Olive Oil Cake)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions