Olive oil cake is a moist, rich cake that uses olive oil instead of butter as its primary fat. This unique substitution not only makes the cake vegan but also adds a subtle savoriness that complements sweet flavors beautifully. The result is a cake that is less sweet than traditional cakes, making it versatile enough to be enjoyed as a dessert or even for breakfast alongside coffee.

To create a delicious vegan olive oil cake, you will need the following ingredients:

Extra Virgin Olive Oil: A high-quality olive oil is essential for flavor and moisture. Brands like Bari’s Extra Virgin Olive Oil are recommended for their rich taste.
Unsweetened Applesauce: This acts as an egg replacer, adding moisture without impacting the flavor.
Non-Dairy Milk: Any neutral-flavored milk, such as soy or almond milk, works well.
Fresh Lemon Juice and Zest: These provide the cake with its bright flavor and acidity.
Granulated Sugar: For sweetness, you can also consider using coconut sugar for a healthier alternative.
All-Purpose Flour: This is the base of the cake; for a gluten-free version, a 1:1 gluten-free flour blend can be used.
Baking Powder and Baking Soda: These leavening agents help the cake rise.
Salt: Enhances the overall flavor of the cake.

To elevate your vegan olive oil cake, consider garnishing it with powdered sugar, fresh berries, or mint leaves.

Preheat the Oven: Set your oven to 350°F (175°C).
Mix Wet Ingredients: In a large mixing bowl, whisk together the olive oil, applesauce, non-dairy milk, lemon juice, lemon zest, and sugar until smooth.
Combine Dry Ingredients: In a separate bowl, mix the flour, baking powder, baking soda, and salt.
Combine Mixtures: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can lead to a dense cake.

Prepare the Pan: Grease an 8" or 9" cake pan and optionally line the bottom with parchment paper.
Pour Batter: Transfer the batter into the prepared cake pan.
Bake: Place the pan in the oven and bake for 45-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.

Once cooled, dust the cake with powdered sugar and garnish with fresh berries or mint before slicing. This cake can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 2 months.

Use Quality Ingredients: The flavor of your olive oil will significantly impact the cake's taste, so choose a high-quality product.
Don’t Overmix: Mix until just combined to ensure a light and fluffy texture.
Monitor Baking Time: Keep an eye on the cake as it bakes; every oven is different, and you don’t want to overbake it.

A vegan olive oil cake is not only simple to make but also incredibly delicious and versatile. With its moist texture and subtle flavors, it’s a dessert that everyone will love, regardless of their dietary preferences. Whether you're celebrating a special occasion or just treating yourself, this cake is sure to impress. So gather your ingredients, follow the steps, and enjoy a slice of this delightful vegan treat!

For more vegan recipes, consider exploring other variations like vegan lemon olive oil cake or even vegan chocolate olive oil cake to satisfy your sweet tooth!