Lemon Olive Oil Cake (Vegan)
User Reviews
4.9
Lemon Olive Oil Cake (Vegan)
Description
This Lemon Olive Oil Cake (Vegan) relies on a plant-based buttermilk created by combining unsweetened almond milk with lemon juice and zest, which adds acidity for leavening and flavor. The batter includes turbinado sugar for mild caramel notes and olive oil that contributes moistness and a light texture. Whole wheat pastry flour provides a tender crumb less refined than all-purpose flour. Baking soda acts as the leavening agent while salt balances the sweetness.
Once baked in a loaf pan and cooled, the cake is topped with a lemon glaze made from powdered sugar, lemon juice, and vanilla extract. This glaze adds sweetness and enhances the lemon flavor without overshadowing the cake's delicate texture.
The loaf slices well for serving and works for dessert or tea time. It stores at room temperature in an airtight container for up to four days and freezes well when wrapped properly for up to three months.
Ingredients
For the cake:
- 1 cup almond milk see note 1, unsweetened
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup turbinado sugar (see note 2)
- 1/3 cup olive oil (see note 3)
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
Instructions
To make the cake:
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.
- To make vegan buttermilk, in a small bowl whisk together almond milk, lemon zest, and 1 tablespoon lemon juice. Set aside to blend for 5 minutes
- Meanwhile, whisk together sugar and olive oil in a large bowl until creamy. Whisk in buttermilk mixture.
- In a medium bowl, combine flour, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.
- Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 45 minutes.
- Remove from oven and cool at least 10 minutes in the pan. Remove to a cooling rack set over a baking sheet and cool completely.
To make the glaze:
- Whisk together powdered sugar, lemon juice, and vanilla until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.
Notes
- Unsweetened almond milk substitutes for regular milk and pairs with lemon juice to create vegan buttermilk.
- Turbinado sugar adds a subtle caramel note and is a less processed sugar option.
- Use mild-flavored olive oil suited for baking rather than strong finishing oils.
- The recipe yields eight slices per loaf.
- Store leftovers in an airtight container at room temperature for up to 4 days.
- Freeze the cooled loaf wrapped in plastic wrap for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8slices
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 321kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 325mg | 14% |
| Potassium | 120mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
