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Vegan Olive Oil Cake

A beautifully soft Vegan Olive Oil cake with the addition of flaked almonds and a touch of floral cardamon.
5 from 4 votes
Course: Dessert
Keyword: almond cake, almonds, olive oil, vegan apple cake recipe, vegan cake
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Alter quantities (metric only) 12 slices

Ingredients you'll need...

  • 200 ml Almond milk or soya milk - at room temperature (US = 13 tablespoons)
  • 1 tablespoon Cider vinegar
  • 200 g Plain flour (US = 1½ Cups All-Purpose flour)
  • teaspoon Baking powder
  • ½ teaspoon Bicarbonate of soda (baking soda)
  • ¼ teaspoon Fine salt
  • 150 g Golden caster sugar or white caster sugar (US = super fine sugar = 10½ tablespoons)
  • 70 ml Extra virgin olive oil plus extra to grease your tin (US = 5 tablespoons)
  • ¾ teaspoon Almond essence
  • 6 Cardamon pods
  • 100 g Flaked almonds (US = 8 tablespoons)
  • 2 tablespoon Icing sugar

Here's what we do...

  • Heat your oven to 150°C Fan/170°C/340°F/Gas Mark 3.
  • Cut out a circle of greaseproof (parchment) paper to place on the bottom of your tin. Using olive oil and your pastry brush, grease your whole tin, place the circle on the base and grease it as well.
  • Mix together your almond milk and cider vinegar and set aside to curdle.
  • Place your cardamon pods into your pestle and mortar and gently press down with the pestle to crack them open, then remove the cardamon seeds and discard the husks.
  • Sift together your flour, salt, baking powder and bicarbonate of soda into your mixing bowl.
  • Add your sugar, olive oil and almond extract to your milk mixture and give it a good mix to combine.
  • Leaving your mixer on a slow setting, gradually pour your wet mixture into your flour mixture. Do this in 4 stages, waiting for the mixture to fully mix in before adding another lot.
  • Give the mixture a beat for 10 seconds on medium-high.
  • Turn the mixer down low again and mix in half of your almond flakes and all of your cardamom seeds.
  • Pour into to your prepared baking tin, using your spatula to scrape out every bit of batter.
  • Sprinkle over the rest of your flaked almonds.
  • Place into the centre of your oven and bake for 45 minutes or until a skewer inserted into the centre comes out clean and the cake is golden all over.
  • Leave to cool in your tin for 20-30 minutes before inverting onto a cooling rack and leaving to cool completely.
  • When cool sift over your icing sugar.
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Supporting Notes

  • Ensure your baking powder and bicarbonate of soda (baking soda) are fresh and in date. If they are past their use by date they may affect how your Vegan Olive Oil Cake rises.
  • Bicarbondate of soda (baking soda) starts working as soon as it is mixed into your batter. Make sure you bake your cake immediately to ensure maximum rise.
  • Be careful not to over-mix your cake batter as this will create too much gluten and thus a dense cake.
  • The cake will pull away from the edges a little when bakes. Double check by inserting a skewer to see if it comes out clean.
  • Leave your cake to cool for at least 20 minutes in the tin, this allows the cake to firm up before inverting onto a cooling rack.

Make Your own Notes on this Recipe here...