I adapted Maialino's Olive Oil Cake to make it vegan, so I could share it with ALL of my friends. It was a moist cake to begin with, but replacing the eggs with flax meal made it super-duper moist, very pudding-y. I replaced the dairy milk with almond milk with no change in ratio. I think these two alterations resulted in a nice, dense, moist cake with a nutty flavor complementing the richness of the olive oil. My liquor store was out of Grad Mariner, so I used a citrusy blend of lemon, lime, and more orange juice (bottled, not fresh). Not GM, but worked just fine. You could also use Cointreau —Katherine Dean
1 hour 10 minutes
1 1/2 teaspoons
fine sea salt
1 1/3 cups
extra virgin olive oil
1 1/4 cups
unsweetened, unflavored almond milk
Bob's Red Mill ground flax seet
warm water (for the flax meal)
zest of 1 medium/large orange
fresh orange juice
lemon/lime juice and OJ concentrate (OR grand mariner/Cointreau)
In This Recipe
Heat the oven to 365° F and spray a 9-inch cake pan, I used a springform pan. This will fluff up a bit but it will settle back down as it cools. Go for a 2in deep pan at least.
Mix the flax meal and water in a small bowl, let sit for about 5 minutes, it will thicken up.
In a bowl, whisk the flour, sugar, salt, baking soda and powder.
In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and OJ concentrate+lemon+lim juice mixture (use your preferred ratios here to make it as tangy or not tangy as you like. I added more lemon than lime juice, this was to make up for my lack of the recommended Grand Mariner).
Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan, if using a springform consider wrapping with foil to prevent leaking (my springform is not spectacular so this may just be my experience).
Put the pan in the oven and lower the temp to 350° F (the temp drops like 15° when you open it, so I turn it up when pre-heating to anticipate that).
Check for doneness after 1 hour, it will likely take a total of 70 minutes. The top should be golden, the cake pulling away from the sides of the pan slightly, and a cake tester comes out clean (this is a very pudding-y cake, so keep that in mind; it should not be very jiggly).
Transfer the cake to a rack and let cool.
Dust with powdered sugar and serve with raspberry syrup (below).
I served with a raspberry syrup made with fresh raspberries, a tablespoon of marmalade, ¼ cup of sugar and a squirt of lemon and lime juice. I cooked this in a small pot until it bubbled up very high, stirring pretty constantly but not vigorously, then settled back down. I poured this into a mason jar to cool and served at room temp over each cake slice.