This vegan Olive Oil Cake is the perfect blank canvas that can be flavoured with anything, everything or nothing! It is moist, fluffy, soft and has been delicately spiced with sweet cinnamon and warming allspice and then topped off with light vanilla frosting and fresh figs.
When all you need is a snacking cake, a sponge sheet cake is the one. It is the ideal size so it lasts a few days, keeps up with the daily cake fixes and always seems to be there in that airtight container waiting for you. An olive oil cake fits to your taste, meaning you can flavour it and top it with whatever you fancy since the flavour is so subtle, though I flavoured mine with some sweet spices as that’s the kind of mood I was in!
But say you’re in chocolate mood one day and a fruit day another, just drizzle with chocolate sauce and choc chips or with fresh fruit and yoghurt and there’s your fruit day and chocolate day done hassle-free.
Questions about Olive Oil Cake
How to make Olive Oil Cake? To make olive oil cake, you will need olive oil, plant milk, vinegar/lemon juice, brown sugar, plain flour, baking soda, bicarbonate of soda, spices and plain flour. In a bowl, combine the plant milk with the vinegar/lemon juice and allow to sit for 5 minutes before beating in the olive oil and sugar. Next add the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and allspice and whisk until there are no lumps and a smooth batter forms. Pour into a greased baking tray and bake in the oven until golden and a skewer comes out clean.
Is olive oil cake healthy? Olive oil cake uses polyunsaturated fat which is a much healthier fat compared to saturated fats or heavily hydrogenated fats which becomes harmful trans fats in the process. In terms of energy density however, the calorie content will not really be altered and depending on the sugar added, it may not be so different to a conventional sponge cake.
Can I replace olive oil with a different oil? Olive oil in the olive oil cake can be replaced by any other flavourless oil. Although the taste will not really change, the nutritional value may be altered due to the composition of the fats.
How to store olive oil cake? Olive oil cake can be stored in an airtight container for around 5 days at room temperature. It can be frozen for around 3 months and just needs to be thawed before being served.
Olive Oil Cake Recipe
Ingredients for Olive Oil Cake:
- 190 ml olive oil
- 250 ml plant milk + 1 tsp vinegar/lemon juice
- 200g brown sugar
- 250g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda
Vegan cake toppings and flavours:
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ground allspice
- Fresh figs
- Aquafaba frosting (recipe link below)
- Date syrup
- Preheat oven to 180℃.
- In a bowl, combine the wet ingredients.
- Add the dry ingredients to the wet and whisk until no lumps are present and a smooth creamy batter results.
- Pour into a greased square or rectangular baking tray and bake in the oven for 50 minutes or until a toothpick comes out clean.
- Remove from tin and allow to cool at room temperature.
- Top with the frosting when cool followed by the figs and date syrup.
- Cut and serve.
Made this Recipe?
If you had a go at this Olive Oil Cake please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!
If you like cake…
You should definitely give these recipes a try:
Big Thanks to…
My Darling Vegan for my food inspo. You can find her recipe here: https://www.mydarlingvegan.com/vegan-olive-oil-cake/.