-
Prep time
20 minutes
-
Cook time
1 hour 10 minutes
-
Makes
9in round
Author Notes
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 Varela
Continue After Advertisement
Ingredients
-
250 grams
all-purpose flour
-
350 grams
sugar
-
1 1/2 teaspoons
fine sea salt
-
1/2 teaspoon
baking soda
-
1/2 teaspoon
baking powder
-
1 1/3 cups
extra virgin olive oil
-
1 1/4 cups
unsweetened, unflavored almond milk
-
3 tablespoons
Bob's Red Mill ground flax seet
-
9 tablespoons
warm water (for the flax meal)
-
zest of 1 medium/large orange
-
1/4 cup
fresh orange juice
-
1/4 cup
lemon/lime juice and OJ concentrate (OR grand mariner/Cointreau)
Directions
-
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.
See what other Food52ers are saying.