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–+ servings
square shaped olive oil cake topped with aquafaba vegan cream frosting, fresh figs and date syrup on dark wood board on stone table
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Vegan Olive Oil Cake

This moist and fluffy cake is made with earthy olive oil and sweet fragrant spices for a warming taste. Topped with creamy aquafaba frosting, fresh fruits and a drizzle of syrup. This recipe uses wholewheat flour, making it a healthier option.
Prep Time10 minutes
Cook Time50 minutes
Course: Dessert
Keyword: cake, olive oil, vegan
Servings: 10 people
Calories: 332kcal
Author: Reena Sharma

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

Nutrition

Calories: 332kcal | Carbohydrates: 37g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Sodium: 236mg | Potassium: 131mg | Fiber: 3g | Sugar: 14g | Vitamin A: 98IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 1mg