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:
-
Preheat oven to 350°F.
-
Grease a 9” cake pan and line the bottom with parchment paper.
-
Make your flax egg by combining the ground flax and water in a small bowl. Let sit.
-
Combine the orange zest and sugar in a large bowl. Mix with your hands until well combined and fragrant.
-
Add the olive oil, almond extract, orange juice, soy milk and flax egg to the orange sugar mixture. Mix until well combined.
-
In a separate bowl, add the dry ingredients, sifting each one, and mix.
-
Fold the dry ingredients into the wet mixture and mix until just combined. Do not over mix.
-
Transfer batter into the greased pan.
-
Bake for 25-35 minutes. Toothpick should come out clean.
-
Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
-
Combine the glaze ingredients together, and whisk until smooth.
-
Drizzle glaze over cake and use an offset spatula to spread smooth.
-
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.
0 Comments