Vegan Olive Oil Cake

This vegan olive oil cake recipe includes lemon juice and fresh blueberries for a bright and moist dessert that's great for spring. It's dairy free, egg free, and can easily be made gluten free. Olive oil cakes are super soft and ultra tender, without being too heavy or dense. They have a tender crumb and perfect light, spongy texture that leaves you wanting more.

Author: The Urben Life

Meal Type: Milk Free

Cuisine: Other

Difficulty: MEDIUM

Prep. Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: 216 kcal per serving

Ingredients

1 cup - dairy free milk
1 cup - granulated sugar
⅓ cup - olive oil
2 tablespoons - lemon zest
2 tablespoons - lemon juice
1 tbsp - vanilla extract
2 cups - all purpose flour
1 tsp - baking powder
½ tsp - baking soda
½ tsp - salt
1 cup - blueberries fresh
Powdered sugar

Instructions

Preheat oven to 350F and coat a 9-inch round cake pan or springform pan with cooking oil spray.
In a large bowl, whisk together dairy free milk, olive oil, vanilla, sugar, lemon zest, and lemon juice.
In a small bowl, whisk together flour, baking powder, baking soda, and salt.
Pour the flour mixture into the large bowl with wet ingredients and stir until combined. Fold in about half of the blueberries, then transfer batter to the prepared pan.
Gently press the remaining blueberries into the top of the cake and bake for 40-45 minutes, or until cooked through.
Once cooked, remove from the oven. Let cool completely before removing from pan, at least 30 minutes. After the cake has cooled, top with a dusting of powdered sugar.

Nutrition