Olive oil cake is one of those desserts that balances savory and sweet perfectly. Our version is rich and subtly sweet, with a touch of lemon to add a bright flavor. It feels perfect as a dessert topped with a bit of coconut cream or even with breakfast, toasted, and topped with ghee. No matter when you eat it, you’re sure to love this simple vegan olive oil cake recipe!

VEGAN CITRUS OLIVE OIL CAKE

Ingredients:

1 cup unsweetened almond milk

2 tablespoon lemon zest

1/4 cup lemon juice

3/4 cup coconut palm sugar

1 cup olive oil

2 cups gluten-free baking flour

3/4 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons ground flaxseed

1/2 teaspoon vanilla

Directions:

Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and grease with olive oil. Mix flaxseed with 6 tablespoons hot water. Stir and let sit for 10 minutes, or until gel consistency forms. 

Zest and juice lemon. Add almond milk, sugar, olive oil, vanilla, lemon juice, and lemon zest to a small bowl. Stir to thoroughly combine. Fold in flax mixture and set aside.

Combine flour, baking soda, baking powder, and salt in a large bowl.

Add wet ingredients to dry and thoroughly mix. Pour batter into loaf pan and smooth out the top. Bake for 45-55 minutes, or until a toothpick inserted comes out clean.

Let the olive oil cake cool completely before slicing and serving.

Recipe and photography by Kaitlyn Noble

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