Vegan Olive Oil Cake (adapted from Maialino's Olive Oil Cake)

May  6, 2019
0 Ratings
  • Prep time 20 minutes
  • Cook time 50 minutes
  • Serves 6
Author Notes

Adapted from Maialino's Olive Oil Cake recipe, this vegan version is super moist with a lemon-y twist! —Jess

What You'll Need
  • 2 1/4 cups whole wheat flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra-virgin olive oil
  • 1 cup oat milk (or other non-dairy milk)
  • 3 flax eggs
  • 1 1/2 tablespoons grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup liqueur (I used elderflower)
  1. Heat the oven to 350 degrees Fahrenheit. Oil a 9-inch cake pan and line with parchment paper.
  2. Mix your flax eggs: for this recipe, mix 3 tablespoons ground flax seed with about 8 tablespoons of water. Set aside and allow to gel.
  3. In a bowl, mix the dry ingredients well. In another bowl, whisk the oil, milk, lemon zest, lemon juice, and liqueur. Add the flax egg and mix well. Add the dry ingredients, whisking a bit in at a time. Do not over mix.
  4. Pour the batter into the prepared pan and bake for about 50 minutes, checking done-ness about 40 minutes in. The cake is done when the top is golden and a cake tester or toothpick comes out clean. Let cool on a rack for about 30 minutes or until the pan is cool enough to touch.
  5. Run a knife or spatula around the edge of the cake, loosening gently. Invert onto a rack and allow to cool completely. Serve with sliced strawberries (mix sliced strawberries with lemon juice and a few teaspoons of sugar).

See what other Food52ers are saying.

0 Reviews