Description
This Gluten-Free Vegan Olive Oil Cake is a moist and flavorful dessert that combines the rich taste of olive oil with the natural sweetness of maple syrup and a hint of lemon. Made with plant-based yogurt and gluten-free flour, this cake is perfect for those following vegan or gluten-free diets. It is easy to prepare, requires no dairy or eggs, and bakes to a light, golden perfection, ideal for a healthy snack or a guilt-free treat.
Ingredients
Wet Ingredients
- 60 g olive oil
- 230 ml unsweetened plain plant-based yogurt (coconut yogurt recommended but any plant-based yogurt can be used)
- 2 tablespoons lemon juice
- 8 tablespoons maple syrup (or substitute with any other preferred sweetener)
Dry Ingredients
- 150 g ground almonds (almond meal)
- 150 g gluten-free flour blend (or plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
Instructions
- Preheat Oven: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit) to ensure it reaches the perfect temperature for baking.
- Combine Wet Ingredients: In a large mixing bowl, add the olive oil, plant-based yogurt, lemon juice, maple syrup, and ground almonds. Mix these ingredients together to start building the cake batter.
- Add Dry Ingredients: Sift in the gluten-free flour blend, baking powder, and bicarbonate of soda directly into the wet mixture. This helps to evenly distribute the leavening agents.
- Mix Batter: Stir the mixture well until all ingredients are fully combined. If the batter looks too dry, add a tiny splash of plant-based milk to loosen it slightly for better texture.
- Prepare Baking Tin: Grease a 7-inch (18 cm) springform baking tin and line it with baking paper, making sure to cover both the bottom and sides to prevent the cake from burning during baking.
- Bake: Pour the batter into the prepared tin and bake in the preheated oven for about 30 minutes. The cake should rise and turn golden brown, and a skewer inserted into the center should come out clean when it’s done.
- Cool: Allow the cake to cool in the tin before slicing to help it set and avoid crumbling.
- Serve and Store: For best taste, eat the cake on the day it’s made. However, it can be kept covered in the refrigerator for up to two days.
Notes
- Ensure the baking powder used is gluten-free if you are strict about gluten intolerance.
- You can substitute maple syrup with agave nectar, rice syrup, or coconut nectar depending on your preference.
- If the batter is too thick, add plant-based milk incrementally to adjust consistency.
- This cake is best enjoyed fresh but can be refrigerated to extend shelf life slightly.
- For a nut-free version, consider substituting ground almonds with an equal amount of sunflower seed flour if gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Gluten-Free
