Lemon Olive Oil Cake (Vegan)

This is one of those treats that you make for afternoon tea or to your moms house for a visit! Orrrrr, if you’re like me, for breakfast 🤣

My mom’s husband hooked us up with a case of ‘damaged’ olive oil that was going to be thrown away, even though it was just dented a bit. Don’t get be started on big business food practices!

My beautiful Terrisa enlightened me to something called an olive oil cake which I’ve never even heard of before but knew I needed to try for y’all! I got my inspiration from Meggan Hill over at Culinary Hill. I tweaked it a bit to my personal tastes and easier, cheaper ingredients.

I loooooove it so hard! There will be plenty of these in my future! Using the olive oil certainly made it a different texture than a classic ‘cake’ and gave it a whole other level of flavor that danced on my taste buds beautifully! Swan lake!

How To Recipe Video

Ingredients:

    2 cups organic flour
    1 tsp baking soda
    1/2 tsp salt
    1/2 cup vegan sugar
    1/3 cup EVOO (extra virgin olive oil)
    1 cup almond milk (or your favorite non dairy milk)
    1 lemon, juiced and zested
    1 cup powdered sugar
  • Directions:
    1. Preheat oven to 350 degrees Fahrenheit.
      Mix 1 tbsp of your lemon juice and half of the zest into the almond milk and let sit for a few minutes to make your vegan ‘buttermilk’.
      In a medium sized bowl, mix your flour, baking soda and salt together and set aside.
      In a large bowl, whisk the EVOO and sugar together. Then add the ‘buttermilk’ mixture and whisk until well combined.
      Fold flour mixture into the EVOO mixture until just incorporated.
      Pour thick batter into a greased loaf pan and smooth out the top.
      Bake for about 45-50 minutes. Use ye ol toothpick trick to test your cake.
      While cake is cooling, mix up your icing/glaze. This is going to be a by preference type of recipe, whether you want it thinner to pour over like a glaze or a bit thicker to pipe on decoratively.
      I start with about a cup of powdered sugar and add the rest of my lemon juice and zest. If you need more liquid, add a little bit of almond milk at a time to thin it out. If you’ve gone too thin, don’t fret, you can always add a little more powdered sugar to thicken it up. For an example, make sure to watch the video!
      Enjoy!

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