Vegan Olive Oil Cake

This vegan olive oil cake has a distinct aroma from the extra virgin olive oil, with the perfect balance of citrus flavor from the orange juice and zest, making it a simple yet satisfying dessert.

Prep Time20

Cook Time40

Cooling Time20

Total Time1 20

Method: Baking

Course: Cakes

Servings: 12 Slices (OR) 8-9 Inch Cake

Ingredients

Part 1:

1 cup granulated sugar
¾ cup orange juice freshly squeezed
½ cup olive oil extra virgin
½ cup unsweetened applesauce
⅓ cup macadamia milk
1 teaspoon apple cider vinegar
1 tablespoon orange zest
2 teaspoons vanilla extract
½ teaspoon orange extract

Part 2:

2 and ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

Instructions

Preheat the oven to 350F/180C. Line an 8 or 9-inch cake pan with parchment paper, lightly grease it with non-stick cooking spray and set aside.
Add the ingredients listed in the Part 1 section to a large bowl and beat it with an electric beater or whisk it with a wire whisk.
Place a sieve over the bowl, add the dry ingredients listed in Part 2 and sift the flour mix over the wet mix.
Mix well to incorporate the dry mix into the wet mix and ensure no lumps are left.
Pour the batter onto the prepared pan and bake it for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean. I got this distinct aroma that the cake was made around the 40th minute, so I did the toothpick test and found that the cake was ready. So removed the cake from the oven.
Place it on a wire rack and cool for 15-20 minutes. After that, remove the cake from the pan and place it on the rack to cool completely. Dust with confectioner's sugar if desired.

Notes

The sugar used in the original recipe was ¾th of a cup. The orange juice I had used was sour, so I increased the quantity of sugar to 1 cup, and the sweetness was just right for us. You may have to adjust the quantity of sugar depending on the orange juice.
I once baked an orange blueberry bread. The taste and texture of which reminded me of a pound cake. This vegan olive oil cake also had a similar taste and texture.

Taste & Texture

As mentioned earlier, this cake had a distinct flavor from the olive oil, and I'm sure it would have been even more pronounced if I had used the quantity mentioned in the original recipe. This was mild, and we all liked it. I'm happy the cake was not dense because I used unsweetened applesauce. I guess I did take a good call about reducing the fat and increasing the baking soda.

Nutrition