Ce Gâteau végétalien à l'huile d'olive is an easy one-bowl spongy vanilla cake with a hint of lemon and a delicious, moist olive oil crumb. If you love the subtle flavor of olive oil, you are in for a treat.
Olive oil cakes have been among my favorite cakes for ages, almost as high as my Eggless Banana Cake. It’s a classic European recipe, usually made with three eggs, so it’s typically not vegan. However, this vegan version is unbelievably close to the authentic olive oil cake with a fluffy, spongy, moist crumb perfect with a cup of tea.
La recette complète se trouve juste en dessous, mais ne manquez pas tous mes conseils plus bas, y compris les substitutions d'ingrédients, mes astuces de cuisine et les photos étape par étape !
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Gâteau végétalien à l'huile d'olive
Ingrédients
- ¾ tasse Huile d'olive vierge extra
- ½ tasse Compote de pommes non sucrée
- 2 ¼ tasses Farine tout usage - notes 1
- 1 ¼ tasse Sucre de canne non raffiné
- ¾ cuillère à café de bicarbonate alimentaire
- 1 cuillère à café La levure chimique
- 2 ½ Cuillères à soupe Le jus de citron - from one fresh lemon
- 2 Cuillères à soupe Zeste de citron
- ½ cuillère à café Le sel
- 1 tasse Lait d'amande non sucré
- 1 cuillère à café Extrait de vanille
Servir des idées
- ¼ tasse Sucre en poudre
- 2 Cuillères à soupe Bleuet
- 3 Tranches de citrons
Instructions de Pose et d'Entretien
- Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with oil spray. Set aside.
- In a mixing bowl, whisk sugar, olive oil, applesauce, vanilla extract, milk, lemon juice, and lemon zest.
- Fold in flour, baking soda, salt, and baking powder.
- Whisk to bring all the ingredients together into a smooth, runny cake batter with no lumps.
- Pour the batter over the prepared pan
- Bake in the center rack of the oven for 40-45 minutes, or until golden brown and a pick inserted in the center of the cake come out clean. If wet, keep baking. If top brown too fast, add a piece of foil on top of the pan
- Cool for 5 minutes in its cake pan then release on a cooling rack for few hours
- When cake is cool down, decorate if desired with a dust of powdered sugar, berries and fresh lemon slices
Stockage
- Store leftover in an airtight cake box in the fridge for up to 3 days or freeze for later and thaw in the fridge.
Remarques
Alimentation
Ingrédients et substitutions
All you need to make this tasty olive oil cake are:
- Huile d'olive extra vierge – Choose a light olive oil flavor if you are not sure you will enjoy the olive oil flavor in the cake. In fact, olive oil flavors range from 1 (light) to 5 (strong), and you can pick one that is light to start with.
- Compote de pommes non sucrée – You can also use mashed banana if you prefer.
- Sugar – Any crystal sugar works, from classic sugar to coconut sugar. Coconut sugar is less refined, so it’s generally considered a healthier alternative.
- de bicarbonate alimentaire et La levure chimique – to give the cake some rise.
- Freshly Squeezed Lemon Juice – You can also use bottled lemon or even lime juice.
- Zeste de citron – For color and flavor.
- Lait non laitier – The mild-flavored plant-based milk is the best, like almond milk or oat milk. However, coconut milk or soy milk will also work very well.
- Farine tout usage – or white spelt flour. For a gluten-free version, use my guide de conversion sans gluten.
- Extrait de vanille – pour la saveur.
How To Make Vegan Olive Oil Cake
It’s so easy to make an cake with olive oil cake! Even if you never baked a vegan cake recipe before, you will be sure to success with this one-bowl cake recipe.
- Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch cake pan with parchment paper. Slightly oil the sides and bottom with an oil spray. Set aside.
- In a large bowl, whisk the sugar, olive oil, applesauce, almond milk, lemon juice, vanilla extract, and lemon zest.
- Then, fold in the flour, baking soda, and baking powder, and whisk to combine evenly. The olive oil cake batter should be smooth and runny with no lumps.
- Pour the cake batter into the pan.
- Bake the cake on the center rack for 40 to 45 minutes at 350°F (180°C) until the top is nicely golden brown and a toothpick inserted in the center of the cake comes out clean. If still wet and the top turns brown too fast, place a piece of foil on the cake pan. Keep baking in extra 5-minute bursts, checking often with a clean toothpick until dry and set.
- Let the cake cool down 5 minutes in the cake pan.
- Then, release the cake on a cooling rack for a few hours or until it reaches room temperature.
Servir
Serve the cake plain or decorate the cake with:
- A dust of powdered sugar
- Fresh fruits like fresh blueberries or fresh lemon slices
- Sliced almonds – better to add these on top of the unbaked cake so they stick to the top of the cake.
If you prefer, make a batch of my vegan royal icing recipe, add in some lemon juice instead of almond milk. Then, drizzle on the cooled cake or on the slice before serving.
Instructions de stockage
This vegan olive oil cake recipe can be stored for up to 4 days in the fridge in a sealed cake box. You can also freeze the cake whole or in slices in an airtight container for up to 1 month. Thaw the cake at room temperature just before serving.
Variations
You can use this vegan lemon olive oil cake recipe with different citrus flavors. Replace the lemon juice and lemon zest with other citrus fruits like:
- Pamplemousse
- Citron Vert
- Mandarin
- Orange
Always make sure you use untreated, organic citrus fruits when it comes to adding zest. This prevents adding preservatives to your recipe. Other option consists of replacing the vanilla extract with:
- L'extrait d'amande
- L'eau de fleur d'oranger
- Eau de rose
Échanges d'allergies
I listed below some substitutions suggestions if you are allergic to some of the ingredients.
- sans gluten – Pour une version sans gluten, utilisez ma guide de conversion sans gluten.
- Sans noix – Use coconut oil, soy milk, or oat milk.
- Sans sucre – Replace the sugar with a natural sugar-free crystal sweetener like erythritol or allulose.
- Citrus-Free – You can simply skip the lemon zest and lemon juice without adding anything else in the cake.
Frosting Ideas
You can add some frosting on top of this olive oil cake. Below are some of the best frosting recipes to match this lemon olive oil flavor:
Questions fréquemment posées
Find below my answers to your most common questions about this olive oil vegan cake recipe.
You must use all-purpose flour for this cake recipe, or the batter won’t hold together.
You can bake the cake batter into two greased 9-inch round cake pans. However, the cake layer will be thinner, and they will bake faster in 30 to 35 minutes.
Use a 12-hole muffin pan for baking olive oil muffins.
More Vegan Cake Recipes
I have plenty of delicious vegan cake recipes for you to try. Here are some of the best.
Can you make cupcakes with this recipe? If so what would the bake time be?
They won’t raise much, it’s a flat cake. But it will make 12 if you try.
Am I missing the amount of olive oil to be added ? I don’t see the measurement .
Can someone help ?
It’s the first ingredient of the recipe card! 3/4 cup!
Hi any replacement for apple sauce?
You can try mashed bananas!
Can you substitute g/f flour?
I haven’t tried with GF flour. If you have a blend that you trust and really works like regular flour, give it a go!
Can I use something else for the applesauce? Banana?
It should work with mashed banana or pumpkin puree.
Simply one of the best cakes I have ever made. Thank you for making me look like I knew what I was doing! The crust was a gorgeous brown and crispy, the inside soft, crumby and moist. Very tasty. I did bake the cake for an additional 10 mins,
Ow thank you so much!