Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Gluten-Free Vegan Olive Oil Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 11 reviews

This Gluten-Free Vegan Olive Oil Cake is a moist and flavorful treat perfect for those seeking a dairy-free, egg-free, and gluten-free dessert. Made with simple ingredients like olive oil, plant-based yogurt, ground almonds, and a gluten-free flour blend, this cake is both healthy and delicious. It’s lightly sweetened with maple syrup and has a lovely lemony tang from fresh lemon juice. Ideal for any occasion, this cake bakes up golden and tender with a delightful crumb.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Wet Ingredients

  • 60 g olive oil
  • 230 ml unsweetened plain plant-based yogurt (coconut yogurt or any plant-based yogurt)
  • 2 tablespoons lemon juice
  • 8 tablespoons maple syrup (or substitute any other sweetener)

Dry Ingredients

  • 150 g ground almonds (almond meal)
  • 150 g gluten-free flour blend (or plain flour if not gluten-free)
  • 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
  • 1/4 teaspoon bicarbonate of soda (baking soda)

Instructions

  1. Preheat the Oven: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) to prepare it for baking the cake evenly.
  2. Combine Wet Ingredients: In a large mixing bowl, pour the olive oil, plant-based yogurt, lemon juice, maple syrup, and ground almonds. Mix these together until well combined.
  3. Add Dry Ingredients: Sift the gluten-free flour blend, baking powder, and bicarbonate of soda into the bowl with the wet ingredients to avoid lumps and ensure even baking.
  4. Mix the Batter: Stir all the ingredients thoroughly until you get a smooth batter. If the mixture looks too dry, add a small splash of plant-based milk to moisten it.
  5. Prepare Baking Tin: Grease a 7-inch (18cm) springform baking tin and line it with baking paper covering the bottom and sides. This will prevent the cake from sticking and protect the edges from burning.
  6. Transfer the Batter: Pour the cake batter into the prepared tin, spreading it out evenly for uniform baking.
  7. Bake the Cake: Place the tin in the preheated oven and bake for about 30 minutes. The cake is done when it has risen, turned golden brown, and a skewer inserted into the center comes out clean.
  8. Cool and Serve: Allow the cake to cool completely in the tin before slicing. This helps it set properly.
  9. Storage: For best flavor and texture, eat the cake on the day it is made. If needed, store it covered in the refrigerator for up to two days.

Notes

  • Use a gluten-free baking powder to keep the cake gluten-free.
  • If the batter appears too thick, a small amount of plant-based milk like almond or oat milk can be added to adjust the consistency.
  • This cake is best consumed fresh; refrigeration may alter texture slightly.
  • Ensure the baking paper covers the sides of the tin well to prevent burning.
  • You can substitute maple syrup with another liquid sweetener such as agave syrup or rice malt syrup if desired.
  • The lemon juice adds freshness and helps activate the bicarbonate of soda for a better rise.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan, Gluten-Free
  • Diet: Gluten Free,Vegan

Find it online: https://monicarecipes.com/gluten-free-vegan-olive-oil-cake-recipe/