Vegan Olive Oil Cake

Name: Vegan Olive Oil Cake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: European
Ingredients: 1 cup dairy free milk; 1 cup granulated sugar; 1/3 cup olive oil; 2 tbsp lemon zest; 2 tbsp lemon juice; 1 tbsp vanilla extract; 2 cups all purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 cup blueberries (fresh or frozen); Powdered sugar (for dusting)

6 steps

Prep:5minCook:40min

This vegan olive oil cake recipe includes lemon juice and fresh blueberries for a bright, fresh, and moist dessert that's great for spring.

Updated at: Mon, 09 Dec 2024 08:52:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories221.9 kcal (11%)

Total Fat6.8 g (10%)

Carbs38 g (15%)

Sugars20.5 g (23%)

Protein2.3 g (5%)

Sodium179.9 mg (9%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 cupdairy free milk

1 cupgranulated sugar

⅓ cupolive oil

2 Tbsplemon zest

2 Tbsplemon juice

1 Tbspvanilla extract

2 cupsall purpose flour

1 tspbaking powder

½ tspsalt

Instructions

Step 1

Preheat oven to 350F and coat a 9-inch round cake pan or springform pan with cooking oil spray.

Step 2

In a large bowl, whisk together dairy free milk, olive oil, vanilla, sugar, lemon zest, and lemon juice.

Step 3

In a small bowl, whisk together flour, baking powder, baking soda, and salt.

Step 4

Pour the flour mixture into the large bowl with wet ingredients and stir until combined. Fold in about half of the blueberries, then transfer batter to the prepared pan.

Step 5

Gently press the remaining blueberries into the top of the cake and bake for 40-45 minutes, or until cooked through.

Step 6

Once cooked, remove from the oven. Let cool completely before removing from pan, at least 30 minutes. After the cake has cooled, top with a dusting of powdered sugar.

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