- Prep time 20 minutes
- Cook time 1 hour 10 minutes
- Makes 9in round
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 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)
- 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.