This vegan Olive Oil Cake is the perfect blank canvas that can be flavoured with anything, everything or nothing! It is moist, fluffy, soft and has been delicately spiced with sweet cinnamon and warming allspice and then topped off with light vanilla frosting and fresh figs. The deliciously creamy aquafaba frosting recipe has been taken from my Biscoff Doughnuts.
When all you need is a snacking cake, a sponge sheet cake is the one. It is the ideal size so it lasts a few days, keeps up with the daily cake fixes and always seems to be there in that airtight container waiting for you. An olive oil cake fits to your taste, meaning you can flavour it and top it with whatever you fancy since the flavour is so subtle, though I flavoured mine with some sweet spices as that’s the kind of mood I was in!
But say you’re in chocolate mood one day and a fruit day another, just drizzle with chocolate sauce and choc chips or with fresh fruit and yoghurt and there’s your fruit day and chocolate day done hassle-free.
Questions about Olive Oil Cake
How to make Olive Oil Cake?
To make olive oil cake, you will need olive oil, plant milk, vinegar/lemon juice, brown sugar, plain flour, baking soda, bicarbonate of soda, spices and plain flour. In a bowl, combine the plant milk with the vinegar/lemon juice and allow to sit for 5 minutes before beating in the olive oil and sugar. Next add the flour, baking powder, bicarbonate of soda, cinnamon, nutmeg and allspice and whisk until there are no lumps and a smooth batter forms. Pour into a greased baking tray and bake in the oven until golden and a skewer comes out clean.
Is olive oil cake healthy?
Olive oil is made of polyunsaturated fat which is a much healthier fat compared to saturated fats or heavily hydrogenated fats which becomes harmful trans fats in the process. In terms of energy density however, the calorie content will not really be altered and depending on the sugar added, it may not be so different to a conventional sponge cake.
Can I replace olive oil with a different oil?
Olive oil can be replaced by any other flavourless oil. Although the taste will not really change, the nutritional value may be altered due to the composition of the fats.
How to store sponge cake?
Sponge cake can be stored in an airtight container for around 5 days at room temperature. It can be frozen for around 3 months and just needs to be thawed before being served.
Olive Oil Cake Substitutions
- Olive oil can be subbed for any other flavourless oil that is liquid at room temperature
- Plain flour can be used instead of wholewheat flour
- Brown sugar can replace the coconut sugar
This Olive Oil Cake is…
- Crumbly
- Fruity
- Fragrant
- Spiced
- Melt-in-the-mouth
- Gluten-free
- Flourless
- Christmas dessert
- Made with almond flour and oat flour
- Vegan
- Plant-based
More Recipes to Try…
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Made this Recipe?
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Vegan Olive Oil Cake
Ingredients
- 190 ml olive oil
- 250 ml plant milk + 1 tsp vinegar/lemon juice
- 200 g coconut sugar
- 250 g wholemeal flour
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ground allspice
Instructions
- Olive Oil Cake:
- 190 ml olive oil
- 250 ml plant milk + 1 tsp vinegar/lemon juice
- 200g coconut sugar
- 250g wholemeal flour
- 1 tsp baking powder
- 1 tsp bicarbonate soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ground allspice
- Toppings:
- Fresh figs
- Aquafaba frosting
- Date syrup
Notes
- Olive oil can be subbed for any other flavourless oil that is liquid at room temperature
- Plain flour can be used instead of wholewheat flour
- Brown sugar can replace the coconut sugar
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