Vegan Olive Oil Cake

Success! The vegan olive oil cake came out as good as the original.
I had this cake a long time ago and loved it, so I was determined to make a vegan version. And here it is!

The only thing I will change is the pan. I used a loaf pan, which was too big for the amount of batter I made. Or maybe I should double the recipe… A pound cake pan would be perfect!
But regardless of the flat look, it came out perfect! Even after a couple of days, it was still as fresh as day one.

Ingredients

1 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground nutmeg
1/3 cup olive oil
3/4 cup white sugar
1 flax egg (1 tbsp ground golden flax seeds + 3 tbsp warm water)
1/2 cup buttermilk (1/2 cup of almond milk + 1/2 tbsp lemon juice or apple cider vinegar)
1/4 cup applesauce

Topping

1/4 cup sugar
1/2 tsp cinnamon

Instructions

The first step is making the flax egg and buttermilk so they can set while you sift the flour and warm the oven.
Making the flax egg: Add 1 tablespoon of ground golden flax seeds (the dark one also works, but the golden seeds taste better) with 3 tablespoons of warm water. Mix well and set aside for about 10 to 15 minutes. It will turn into a gelatinous consistency similar to a beaten egg.
Making the buttermilk: Combine the almond milk and lemon juice (or apple cider vinegar) and set aside for 10 to 15 minutes
Heat the oven to 350° F.
In a large bowl sift the dry ingredients. In a separate bowl combine the wet ingredients: flax egg, buttermilk, olive oil, and applesauce.
Mix wet and dry ingredients well, but without beating it or overworking the batter.
Grease a pound cake pan and dust sugar and cinnamon all over it. Place batter into the prepared pan and sprinkle more sugar and cinnamon on top of batter. Bake for about 35-45 minutes. It took me 40 minutes to bake it. Test if the cake is done by sticking a toothpick in the center of the cake. If it comes out clean, and the sides of the cake are brown and slightly crispy it is done.
Let it cook and serve. Store the leftovers in an airtight container. Enjoy!

Vegan Olive Oil Cake

Course Snack

Cuisine American

Servings 12 servings

Ingredients

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/3 cup olive oil
3/4 cup white sugar
1 flax egg 1 tbsp ground golden flax seeds + 3 tbsp warm water
1/2 cup buttermilk 1/2 cup of almond milk + 1/2 tbsp lemon juice or apple cider vinegar
1/4 cup applesauce

Topping

1/4 cup sugar
1/2 teaspoon cinnamon

Instructions

The first step is making the flax egg and buttermilk so they can set while you sift the flour and warm the oven.

Making the flax egg:

Add 1 tablespoon of ground golden flax seeds (the dark one also works, but the golden seeds taste better) with 3 tablespoons of warm water. Mix well and set aside for about 10 to 15 minutes. It will turn into a gelatinous consistency similar to a beaten egg.

Making the buttermilk:

Combine the almond milk and lemon juice (or apple cider vinegar) and set aside for 10 to 15 minutes
Heat the oven to 350° F.
In a large bowl sift the dry ingredients. In a separate bowl combine the wet ingredients: flax egg, buttermilk, olive oil, and applesauce.
Mix wet and dry ingredients well, but without beating it or overworking the batter.
Grease a pound cake pan and dust sugar and cinnamon all over it. Place batter into the prepared pan and sprinkle more sugar and cinnamon on top of batter. Bake for about 35-45 minutes. It took me 40 minutes to bake it. Test if the cake is done by sticking a toothpick in the center of the cake. If it comes out clean, and the sides of the cake are brown and slightly crispy it is done.
Let it cook and serve. Store the leftovers in an airtight container.
Enjoy!