Vegan Olive Oil Cake

This bright and tender vegan olive oil cake recipe has become my go-to solution for impromptu gatherings or midweek dessert cravings when I want something special without making a full-sized cake. The delicate crumb and subtle lemon flavor create a sophisticated treat that feels both indulgent and wholesome at once.

I first made these little cakes when I had unexpected guests coming and only had a handful of pantry staples available. Now they've become my favorite way to use good quality olive oil, as it truly shines against the bright lemon backdrop.

Ingredients

• Olive oil: Gives these cakes their moist texture and distinct fruity flavor that pairs beautifully with the lemon
• Almond milk (unsweetened): Keeps the batter light while maintaining the dairy free status
• Fresh lemon juice: Provides natural acidity that activates the leavening agents and adds brightness
• Granulated sugar: Balances the tanginess and creates a tender crumb
• Almond flour: Adds moisture and a subtle nutty flavor while keeping things gluten free
• Gluten free baking flour: Ensures proper structure without traditional wheat
• Baking powder and baking soda: Create the perfect rise when activated by the acidic lemon juice

Step-by-Step Instructions

Prepare Your Oven:

Set your oven to preheat at 350°F while you prepare the batter. This ensures your oven reaches the proper temperature by the time your cakes are ready to bake.

Mix Wet Ingredients:

Combine olive oil, almond milk, and freshly squeezed lemon juice in a mixing bowl until fully incorporated. The mixture may look slightly separated at first but will come together as you mix. Then add granulated sugar and stir until dissolved.

Fold In Dry Ingredients:

Add the almond flour, gluten free baking flour, baking powder, and baking soda to your wet mixture. Gently fold everything together just until combined. Overmixing can make your cakes dense, so stop as soon as no dry spots remain.

Prepare And Fill Ramekins:

Spray your ramekins with a light coating of coconut oil or your preferred non stick method. Divide the batter evenly among your ramekins, filling each about three quarters full to allow room for rising.

Bake To Perfection:

Place your ramekins on a baking sheet for easier handling and bake for 32 to 35 minutes for 4 oz ramekins or 40 to 42 minutes for 8 oz ramekins. The cakes are done when a toothpick inserted in the center comes out clean and the tops are lightly golden.

Cool Completely:

Allow the cakes to cool fully in their ramekins before attempting to glaze or serve. This cooling period helps the cake structure set properly.

Add Optional Glaze:

If desired, mix powdered sugar with a small amount of almond milk and vanilla extract until smooth. Pour over completely cooled cakes for a sweet finishing touch.

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The quality of your olive oil truly matters in this recipe. I once used an exceptional bottle I brought back from a trip to Greece, and the floral notes completely transformed these humble little cakes into something extraordinary. The memory of sharing them with friends on my patio still brings me joy.

Storing Your Olive Oil Cakes

These cakes maintain their moisture beautifully thanks to the olive oil and almond flour. Store them at room temperature under a cake dome or in an airtight container for up to three days. If you add the glaze, they may become slightly more moist over time as the sugar absorbs humidity. You can also freeze the unglazed cakes for up to two months wrapped tightly in plastic wrap and foil. Thaw at room temperature before glazing and serving.

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Customizing Your Flavors

While the lemon version is my favorite, this versatile recipe welcomes variations. Try orange zest and juice instead of lemon for a different citrus note. A teaspoon of almond extract creates a wonderful complement to the almond flour base. For a more complex flavor, add a tablespoon of fresh herbs like rosemary or thyme finely chopped into the batter. During fall, a half teaspoon of cinnamon and a quarter teaspoon of nutmeg transform these into seasonal treats.

Serving Suggestions

These elegant little cakes stand beautifully on their own, but can be elevated for different occasions. For breakfast, serve slightly warm with a dollop of coconut yogurt and fresh berries. As a dessert, try them with a scoop of dairy free vanilla ice cream and a drizzle of warm berry compote. They also pair wonderfully with afternoon tea or coffee, especially when topped with a thin slice of candied lemon and a dusting of powdered sugar instead of the glaze.

The Mediterranean Connection

Olive oil cakes have a long tradition throughout Mediterranean countries, where olive oil is often preferred over butter in baking. This vegan adaptation honors that tradition while incorporating modern dietary considerations. Historically, these types of cakes were everyday treats made with ingredients commonly found in Mediterranean pantries. The combination of citrus and olive oil is particularly common in Italian and Spanish baking traditions, where simplicity and quality ingredients are valued over complexity.

Frequently Asked Questions

→ Can I use a different type of flour?

Yes, you can substitute almond flour and gluten-free baking flour with all-purpose flour, but it may slightly alter the texture and flavor.

→ How do I make the vanilla glaze thicker?

To thicken the glaze, reduce the amount of almond milk slightly or add more powdered sugar until your desired consistency is achieved.

→ What size ramekins should I use?

You can use 4 oz or 8 oz ramekins. Adjust the baking time accordingly to ensure the cakes are properly cooked through.

→ Can I make this cake ahead of time?

Yes, you can make it a day in advance. Store the cakes in an airtight container, and add the glaze just before serving.

→ Is there an alternative to olive oil?

If you prefer, you can use another mild-flavored oil such as avocado oil or grapeseed oil as an alternative to olive oil.

→ How should I store leftover cake?

Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.