Vegan Olive Oil Cake (Print Version)
# Ingredients:
01 -
1/4 cup olive oil
02 -
1/4 cup unsweetened almond milk
03 -
Juice of 1 lemon (about 3-4 tbsp)
04 -
1/2 cup granulated sugar
05 -
3/4 cup almond flour
06 -
1/2 cup gluten-free baking flour
07 -
1 tsp baking powder
08 -
1/2 tsp baking soda
→ Vanilla Glaze
09 -
1/2 cup powdered sugar
10 -
1-2 tbsp almond milk or milk of choice
11 -
1 tsp vanilla extract
# Instructions:
01 -
Preheat the oven to 350°F. Add olive oil, almond milk, and lemon juice to a mixing bowl. Mix until fully combined.
02 -
Add the granulated sugar and mix. Fold in almond flour, gluten-free baking flour, baking powder, and baking soda. Mix the batter until just fully incorporated.
03 -
Spray the mini oven-safe ramekins with coconut oil spray or use a non-stick method of your choice. Split the batter into the mini ramekins, leaving about 1/2 inch from the top. Optionally, place the ramekins on a baking sheet for easy handling.
04 -
Bake the ramekins in the oven for 32-35 minutes if using 4 oz ramekins (40-42 minutes for 8 oz ramekins). The cakes are done when a toothpick inserted into the center comes out clean.
05 -
Remove the ramekins from the oven and let the cakes cool completely. Optionally, top with your favorite frosting, glaze, or enjoy as is.
06 -
Combine powdered sugar with 1 tbsp almond milk and vanilla extract. Add milk 1 tsp at a time until the glaze reaches a thick consistency to prevent absorption into the cake.
07 -
Once the cakes are fully cooled, pour the glaze over each cake and smooth it evenly to cover the surface.