Vegan Olive Oil Cake
This vegan olive oil cake recipe includes lemon juice and fresh blueberries for a bright, fresh, and moist dessert that's great for spring.
Servings 12 servings
Calories 215kcal
Ingredients
- 1 cup dairy free milk
- 1 cup granulated sugar
- ⅓ cup olive oil
- 2 tablespoon lemon zest
- 2 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
- Powdered sugar for dusting
Instructions
- Preheat oven to 350F and coat a 9-inch round cake pan or springform pan with cooking oil spray.
- In a large bowl, whisk together dairy free milk, olive oil, vanilla, sugar, lemon zest, and lemon juice.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- Pour the flour mixture into the large bowl with wet ingredients and stir until combined. Fold in about half of the blueberries, then transfer batter to the prepared pan.
- Gently press the remaining blueberries into the top of the cake and bake for 40-45 minutes, or until cooked through.
- Once cooked, remove from the oven. Let cool completely before removing from pan, at least 30 minutes. After the cake has cooled, top with a dusting of powdered sugar.
Notes
Store leftovers in an airtight container for up to 4 days at room temperature or for up to 3 months in the freezer.
Nutrition
Calories: 215kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 188mg | Potassium: 48mg | Fiber: 1g | Sugar: 20g | Vitamin A: 48IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
