This vegan olive oil cake is perfect for spring! It’s quick to make, full of flavour, and sure to please everyone!

Ingredients:

2 Tbsp ground flax

3 Tbsp water

2 Tbsp orange zest

¾ cup sugar

½ cup olive oil

1 tsp almond extract

3 Tbsp orange juice

⅔ cup soy milk (you could likely use any plant milk here)

1 ¾ cup AP flour

1 ½ tsp baking powder

½ tsp baking soda

Glaze:

1 cup powdered sugar

½ tsp almond extract

3 Tbsp orange juice

Orange slices or orange zest (optional)

Slivered almonds, toasted (optional)

Directions:

1. Preheat oven to 350°F.  

2. Grease a 9” cake pan and line the bottom with parchment paper.

3. Make your flax egg by combining the ground flax and water in a small bowl. Let sit.

4. Combine the orange zest and sugar in a large bowl. Mix with your hands until well combined and fragrant.

5. Add the olive oil, almond extract, orange juice, soy milk and flax egg to the orange sugar mixture. Mix until well combined.

6. In a separate bowl, add the dry ingredients, sifting each one, and mix.

7. Fold the dry ingredients into the wet mixture and mix until just combined. Do not over mix.

8. Transfer batter into the greased pan.

9. Bake for 25-35 minutes. Toothpick should come out clean.

10. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

11. Combine the glaze ingredients together, and whisk until smooth.

12. Drizzle glaze over cake and use an offset spatula to spread smooth.

13. Garnish as desired. I like adding candied orange slices, and toasted slivered almonds, but get as creative as you want.

Follow me on instagram @harvesttablenutrition for more plant-based nutrition and cooking tips, tricks and info!

 

And if you haven’t already, grab my Plant-Based Pantry & Kitchen Guide. It’s perfect is you struggle with knowing how to stock your pantry with healthy foods, or if you want to add more plant-based foods to your diet but you’re confused about where to start. 

It’s totally free, and you can grab your copy right here.