Vegan olive oil cake
If you are looking for a delicious vegan dessert, you might want to try vegan olive oil cake with lemon. This cake is moist, fluffy, and full of citrus flavor. It is also easy to make with simple ingredients and no eggs or dairy.
Servings: 10 portions
Calories: 306kcal
Equipment
Ingredients
- 2 ½ cups flour
- 1 cup sugar
- ½ cup extra virgin olive oil
- ½ cup applesauce
- 2 teaspoons baking powder
- 1 cup plant-based milk
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zes
- The juice of 1 lemon
Instructions
- Preheat your oven to 350 F or 175 C, and line your cake tin with a piece of parchment paper.
- Add all the wet ingredients to a large mixing bowl and whisk until completely combined.
- In another bowl, mix the dry ingredients until there are no more lumps.
- Put the dry mixture into the wet and mix until everything is just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared cake pan.
- Bake the olive oil cake for about 50 minutes. Check with a toothpick if your cake is done. If the toothpick comes out clean, you can take the cake out of the oven.
- Let it cool in the tin for about 10 minutes before you take it out and let it cool completely on a cooling rack.
- Dust with some powdered sugar or add some lemon glaze before cutting.
Nutrition
Calories: 306kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 127mg | Potassium: 56mg | Fiber: 1g | Sugar: 23g | Vitamin A: 53IU | Vitamin C: 0.4mg | Calcium: 87mg | Iron: 2mg