Go Back
–+ servings
Vegan olive oil cake on a cake platter and garnished with berries.
Print Recipe

Vegan Olive Oil Cake

This easy-to-make vegan olive oil cake is extra tender, moist and packed with amazingly rich yet bright flavors. Perfect quick and versatile cake suitable for any occasion. Decorate simply with fresh berries and a dust of powdered sugar, or garnish with your favorite frosting or glaze.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: olive oil cake, vegan cake, vegan dessert
Servings: 12
Calories: 236kcal
Author: Jessica Laroche

Equipment

  • Mixing bowls
  • Small kitchen scale (or measuring cups)
  • Measuring spoons
  • 9-inch round can pan
  • Parchment paper

Ingredients

  • 240 g all-purpose flour (240g = 2 cups)
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 115 g olive oil (115 g = ½ cup)
  • 2 tablespoon lemon juice
  • 230 g oat milk (230 g = 1 ¼ cup)
  • 210 g cane sugar (210 g = 1 cup)

Instructions

  • Preheat the oven to 350ºF and line the bottom of a 9-inch round cake pan with parchment paper.
  • In a medium bowl, add the olive oil, sugar, milk and lemon juice. Whisk well until combined and uniform.
  • In a large mixing bowl, add the flour, baking powder, baking soda and salt. Stir to combine. Then, pour the wet mixture over and keep stirring until it becomes smooth and uniform.
  • Pour the cake batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean. Let the cake completely cool down before unmolding and decorating.

Video

Notes

  • I highly recommend weighing the ingredients for the best result. If you don't have a small kitchen scale, then use cups following the Spoon and level method.
  • Make sure not to overmix the cake batter for a light and fluffy result. A few lumps in the mix are fine as long as they are small and you don't see any clumps of dry flour anymore.
  • Adding parchment paper at the bottom of your cake pan is essential if you want to be able to unmold the whole cake for a beautiful presentation.
  • Make sure the cake is completely cooled down before flipping it and unmolding it! If you try unmolding too early, the cake might break!
  • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.
  • We love this cake as is, but here are a few ways you can decorate your cake:

Nutrition

Calories: 236kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 223mg | Potassium: 34mg | Fiber: 1g | Sugar: 19g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg