This Vegan Olive Oil Cake is a moist and flavorful dessert that highlights the rich taste of olive oil combined with the brightness of citrus. It’s easy to make and perfect for any occasion, whether served plain or dressed up with a glaze and fresh fruit.

Ingredients

For the Cake:

• 1 cup (240ml) unsweetened almond milk (or any non-dairy milk)
• 1 tablespoon apple cider vinegar (to create vegan buttermilk)
• ¾ cup (180ml) extra virgin olive oil
• 1 cup (200g) granulated sugar
• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• Zest of 1 large lemon (or orange for a different flavor)
• ⅓ cup (80ml) fresh lemon juice (or orange juice)

For the Optional Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tablespoons lemon juice (or orange juice)
• Optional: Fresh berries or citrus slices for garnish

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
2. Make Vegan Buttermilk: In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle.
3. Mix Wet Ingredients: In a large mixing bowl, whisk together the olive oil, granulated sugar, lemon zest, lemon juice, and the prepared vegan buttermilk until well combined.
4. Mix Dry Ingredients: In another bowl, sift together the flour, baking powder, baking soda, and salt.
5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.
6. Pour into Pan: Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake: Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
9. Prepare Glaze (Optional): In a small bowl, whisk together powdered sugar and lemon juice until smooth. Adjust consistency by adding more lemon juice if needed.
10. Serve: Once cooled, drizzle the glaze over the cake and garnish with fresh berries or citrus slices if desired.
11. Enjoy: Slice your Vegan Olive Oil Cake and serve it as a delightful dessert or snack!

Tips for Success

• Storage: Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
• Customization: Feel free to experiment with different flavors by substituting lemon with orange or adding spices like cardamom.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend that contains xanthan gum for best results.

This Vegan Olive Oil Cake is not only delicious but also versatile, making it an excellent choice for any gathering or as a comforting treat at home! Enjoy your baking!