Lemon Olive Oil Cake (Vegan)

Lemon Olive Oil Cake (Vegan)

This moist, delicious Lemon Olive Oil Cake is vegan and full of whole, unprocessed ingredients. Feel good about what you feed your friends and family!

This post is sponsored by Olive Oils from Spain in conjunction with their Taste Our Lifestyle campaign. Olive Oils from Spain is a leading global producer of olive oil and I am delighted to help spread their message of health and the benefits of a Mediterranean Diet. All opinions are 100% my own, as always.

Nothing thrills me more than talking to people about food that excites them. I had a conversation recently with my friend Alisha, and she shared a story about a particularly memorable citrus Olive Oil Cake she had in Europe. I believe she mentioned this cake “haunted her dreams,” it was that good. Would I be up for the challenge of creating a similar cake, she asked? I immediately agreed, knowing my baking would be restrained by Alisha’s devoted vegan diet. She also mentioned that a cake made with as many whole, unprocessed ingredients as possible would be preferred. And, if I could have it done in time for the holidays, all the better.

As luck would have it, I had a partner in this venture: Olive Oils from Spain. We were already working together on recipe ideas and discussing their “The Good Life Embassy” world tour. Olive Oils from Spain cares passionately about good eating and a good life, and my recipe featuring wholesome ingredients, fresh citrus, and of course, olive oil, was a perfect match. If you are looking for a delicious AND nutritious holiday dessert idea, this Lemon Olive Oil Cake is for you!

Vegan Buttermilk

It is always easier to adapt a recipe than create one completely from scratch. But, in this case, no similar recipes existed. I began by trying to adapt my Lemon Yogurt Cake into a vegan version using applesauce and/or vegan yogurt, but the results were disastrous. A few cakes later, I stumbled upon Angela Liddon’s method of creating vegan buttermilk, and it saved the day. I was finally on my way!

Whole Wheat Pastry Flour

I used 100% whole wheat pastry flour in my recipe, but this definitely imparts the nutty flavor of whole wheat in to the cake. So, I also offer an option of using 50% whole wheat pastry flour and 50% all-purpose flour. My husband ate 3 pieces of cake in a row with strictly whole wheat pastry flour, so it’s delicious either way. I just like to offer the option. I should point out that whole wheat pastry flour is NOT the same thing as whole wheat flour. There is a big difference when it comes to baking, and if you try to substitute regular whole wheat flour, your cake will be extremely dense.

Turbinado Sugar

I used turbinado sugar, also known as “sugar in the raw,” in this recipe. If you would rather substitute regular, granulated sugar, the ratio remains the same and you would still use one cup.

I love when good food tastes great, and this Lemon Olive Oil Cake is one you can really feel good about feeding your friends and family. It’s what The Good Life Embassy is all about!

For more inspiration, visit the Taste Our Lifestyle blog! Also, be sure to follow Olive Oils from Spain on Facebook, Twitter (global), Instagram, and Pinterest.

Lemon Olive Oil Cake

This moist, delicious Lemon Olive Oil Cake is vegan and full of whole, unprocessed ingredients. Feel good about what you feed your friends and family!

Ingredients:

• 1 cup unsweetened almond milk
• 1 T. lemon zest
• 3 T. lemon juice (from 2 large lemons)
• ¾ cup turbinado sugar
• 1/3 cup Olive Oil from Spain
• 2 cups whole wheat pastry flour OR 1 cup whole wheat pastry flour AND 1 cup all-purpose flour
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup powdered sugar

Directions:

Preheat oven to 350°F. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.

In a small bowl, whisk together almond milk, lemon zest, and 1 T. lemon juice; set aside to blend for 5 minutes.

Meanwhile, combine sugar and olive oil in a large bowl. Whisk in milk mixture.

In a medium bowl, combine flour, baking soda, and salt. Fold into milk 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.

Meanwhile, whisk together remaining 2 T. lemon juice and powdered sugar until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath. Slice and serve.

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