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    Home Β» Recipes Β» Vegan Olive Oil Cake with Almond Flour

    Vegan Olive Oil Cake with Almond Flour

    Jul 20, 2023 · 25 Comments

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    This Vegan Olive Oil Cake Recipe is perfect when you don't want to make a full cake or don't have enough ingredients to! It's made with clean and healthy ingredients making it gluten free and vegan friendly.

    Vegan Olive Oil Cake Topped with a glaze and sliced.

    It's never a bad idea to make cake. Especially when it's in a cute, mini version.

    This Vegan Olive Oil Cake recipe comes out perfectly soft, most and delicious. It uses Almond Flour to create the perfectly light and crumbly texture.

    I don't use lemon zest in this recipe for two reasons. The first, I hate zesting lemon. The second reason is that the lemon juice brings out the perfect amount of lemon flavor without being too overpowering.

    Make this recipe for when you're craving a delicious cake without all the hassle.

    Ingredient Notes

    • Lemon Juice
    • Olive Oil
    • Almond Milk
    • Granulated Sugar
    • Almond Flour
    • Gluten Free Flour / All Purpose Flour
    • Baking Powder
    • Baking Soda
    Vegan Olive Oil Cake ingredients measured out.

    Recommended Equipment

    • Mixing Bowl
    • Whisk
    • Mini Ramekins
    • Non-Stick Spray

    What is an Olive Oil Cake?

    Olive Oil Cake is a most, decadent and absolute heavenly dessert. It can be enjoyed plain, with powdered sugar, a light glaze or even frosting!

    It's the perfect dessert for any occasion or just to make because you want it. This version of olive oil cake makes two mini ramekins. Perfect for having during the week or if you don't want an entire cake to yourself.

    This recipe uses lemon but you could customize it to be orange or add other flavorings to your liking.

    Olive Oil Cake is one of my favorite cakes, not only because it's SO delicious, but because it's incredibly easy to make.

    Vegan Olive Oil Cake Sliced and topped with a light glaze.

    How to Make Vegan Olive Oil Cake

    1. Preheat the oven to 350 degrees F
    2. Add the olive oil, almond milk and lemon juice to a mixing bowl
    3. Mix until fully combined then add the granulated sugar and mix
    4. Fold in the flours, baking powder and baking soda
    5. Mix the batter until just fully incorporated
    6. Spray the Mini Oven-Safe Ramekins with coconut oil spray (or non-stick method of choice)
    7. Split the batter into the mini ramekins, leaving about 1 inch from the top
    8. (Optional) Place the ramekins on a baking sheet for easy insert/removal to and from the oven
    9. Put the ramekins into the oven and bake for 30-35 minutes or until a toothpick comes out clean.
    10. Rotate the ramekins 180 degrees halfway through
    11. Remove from the oven and let cool completely
    12. Top with your favorite frosting, glaze or enjoy plain!
    Making Vegan Olive Oil Cake in a large glass mixing bowl.
    Olive Oil and Granulated Sugar in a Large Mixing Bowl
    Vegan Olive Oil Cake Batter in a small ramekin.
    Finished batter in a small ramekin.
    Baked Vegan Olive Oil Cake on a cooling rack.
    Baked Olive Oil Cake cooling on a rack.

    Frequently Asked Questions

    Do I have to use gluten free flour?

    Nope! You can use regular all purpose flour at a 1:1 ratio.

    What can I use instead of granulated sugar?

    Any granulated sugar or coconut sugar. Monk fruit sweetener will work as well.

    How do I know the Vegan Olive Oil Cake is done baking?

    When a toothpick comes out clean! The edges of the cake should be slightly golden.

    How should I store the cake if there are leftovers?

    Store in an airtight container in the fridge for 3-5 days or in a freezer safe container for up to 1 month.

    Related Recipes for a Sweet Breakfast

    • Lemon Ricotta Pancakes
    • Blackberry Lemon Cheesecake Bites
    • BETTER than Starbucks Lemon Loaf
    • Blueberry Cake Donuts
    Sliced Vegan Olive Oil Cake topped with a glaze and sliced.

    If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.

    Vegan Olive Oil Cake Sliced and topped with a light glaze.

    Vegan Olive Oil Cake with Almond Flour

    Jess Selensky
    This Vegan Olive Oil Cake Recipe is perfect when you don't want to make a full cake or don't have enough ingredients to! It's made with clean and healthy ingredients making it gluten free and vegan friendly.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Breakfast, brunch, Dessert
    Cuisine Mediterranean
    Servings 4 servings
    Calories 230 kcal

    Ingredients
      

    • ΒΌ cup olive oil
    • ΒΌ cup almond milk unsweetened
    • 2 lemons juice only
    • ΒΌ cup granulated sugar
    • Β½ cup almond flour
    • ΒΌ cup gluten-free baking flour
    • Β½ tsp baking powder
    • ΒΌ tsp baking soda

    Vanilla Glaze Ingredients

    • Β½ cup powdered sugar
    • 1-2 tbsp almond milk or milk of choice
    • 1 tsp vanilla extract

    Instructions
     

    • Preheat the oven to 350 degrees F
    • Add the olive oil, almond milk and lemon juice to a mixing bowl
    • Mix until fully combined then add the granulated sugar and mix
    • Fold in the flours, baking powder and baking soda
    • Mix the batter until just fully incorporated
    • Spray the Mini Oven-Safe Ramekins with coconut oil spray (or non-stick method of choice)
    • Split the batter into the mini ramekins, leaving about Β½ inch from the top
    • (Optional) Place the ramekins on a baking sheet for easy insert/removal to and from the oven
    • Put the ramekins into the oven and bake for 30-35 minutes or until a toothpick comes out clean.
    • Rotate the ramekins 180 degrees halfway through
    • Remove from the oven and let cool completely
    • Top with your favorite frosting, glaze or enjoy plain!

    Vanilla Glaze Instructions

    • Combine the confectioners sugar with the milk (1 tbsp) and vanilla extract
    • Start with 1 tbsp of milk then add 1 tsp at a time until it reaches your desired consistency. You'll want it on the thicker side so that it doesn't absorb into the cake
    • Once the cakes are fully cooled, pour the glaze over and smooth it around until it covers the entire cake
    • Enjoy!
    Keyword delicious pancake recipe, easy cake recipe, easy dessert, lemon cake, lemon cake recipe, lemon olive oil cake, lemon olive oil cake recipe, moist cake recipe, olive oil cake, olive oil cake recipe, one bowl cake, one bowl cake recipe, vegan cake recipe, vegan dessert, vegan dessert recipe

    If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.

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    Reader Interactions

    Comments

    1. nancy says

      July 17, 2023 at 11:08 pm

      5 stars
      this Olive Oil Cake is so moist and tasty. I loved that it is vegan dietary inclusive. So awesome

      Reply
    2. Noune says

      July 22, 2023 at 6:44 pm

      5 stars
      Love how moist they are. I might add a touch of honey next time but this recipe was absolutely lovely.

      Reply
    3. Covita says

      July 23, 2023 at 12:33 pm

      5 stars
      5 Star cake- Moist and lemony- delish. My new favorite go-to

      Reply
    4. Katie says

      July 23, 2023 at 3:00 pm

      5 stars
      Oh my goodness this lemon olive oil cake is fantastic! Super moist and buttery.

      Reply
    5. claudia says

      July 24, 2023 at 7:53 pm

      5 stars
      Deliciously moist and flavorful, this Vegan Olive Oil Cake with Almond Flour is a delightful treat that satisfies both vegans and non-vegans alike. The use of almond flour adds a lovely nuttiness, and the olive oil brings a subtle richness to every bite. A must-try recipe for anyone looking for a scrumptious plant-based dessert!

      Reply
    6. Kat says

      July 24, 2023 at 9:45 pm

      5 stars
      It is so tough to find an egg free cake recipe that is moist! This was wonderful!

      Reply
      • Neet says

        September 13, 2023 at 7:24 am

        Hi
        Can you please confirm the olive oil used is Extra Virgin or Extra light or anything in between those two.
        Also can one use coconut milk instead of almond milk ?
        Thanks !

        Reply
        • feastytravels says

          September 14, 2023 at 1:17 am

          I use extra virgin but either will work! You can use coconut milk but it may affect the flavor.

          Reply
    7. Seema says

      August 01, 2023 at 8:13 pm

      5 stars
      I am so glad this is an eggless cake. It is so moist and the best with coffee.

      Reply
    8. Frankie Argyle says

      August 05, 2023 at 12:46 am

      If we don't have mini ramekins, what size pan could be used?

      Reply
      • feastytravels says

        August 17, 2023 at 11:49 pm

        You can use any oven safe bowl/dish, even an oven safe mug!

        Reply
      • Aunti Sue says

        August 20, 2023 at 8:00 pm

        Perhaps cupcake liners would work

        Reply
      • RB says

        August 30, 2023 at 5:01 am

        The wells in my jumbo muffin/cupcake pan have the same measurements as the 4oz ramekins linked in this recipe. I’ll try making these mini-cakes in that pan, filling the unused wells with an inch of water to prevent the pan from warping!

        Reply
        • feastytravels says

          September 14, 2023 at 1:19 am

          Let me know how it works out using this method and pan! I hope you enjoy πŸ™‚

          Reply
    9. Melissa says

      August 06, 2023 at 1:52 am

      5 stars
      Fantastic idea for a recipe, thank you so much I'm really excited to try this one.

      Reply
    10. Ife says

      August 07, 2023 at 6:49 pm

      5 stars
      First person I’ve found who doesn’t like zesting lemons…me too lol! Love this recipe. Will definitely try it.

      Reply
    11. Felicity says

      August 07, 2023 at 10:16 pm

      I’m so excited to try this dairy-free and gluten-free recipe. πŸ™‚ How would you adjust the baking time if I wanted to bake this in a regular 9’ cake pan instead of ramekins?

      Reply
      • feastytravels says

        August 17, 2023 at 11:49 pm

        Hi! You would have to multiply the batter at least 3-4 times for that size (I still need to test) and in terms of the baking time, I would start with the 30-35 minutes that continuously check!

        Reply
    12. Jenna says

      August 08, 2023 at 12:47 am

      Could I use different flour if my family has nut allergies? Looks delicious!

      Reply
      • feastytravels says

        August 14, 2023 at 12:56 am

        You could use regular or gluten free all purpose flour πŸ™‚

        Reply
    13. Ro says

      August 13, 2023 at 6:30 pm

      5 stars
      Easy to do I change it up and removed the lemons and added a sweet potato and an extra 1/4 coconut palm sugar and used soy instead of almond milk

      Reply
    14. Cpg says

      August 17, 2023 at 2:28 pm

      5 stars
      Beautiful recipe for a simple and delicious cake. So simple.Yum!

      Reply
    15. John says

      August 23, 2023 at 3:12 pm

      5 stars
      I loved this olive oil cake. So light, moist and delicious. I can’t wait to try it again.

      Reply
    16. toni says

      September 05, 2023 at 12:48 am

      Could I make these into bundts? mini 12 pan

      Reply
      • feastytravels says

        September 14, 2023 at 1:18 am

        Yes but they won't fill all of the pans unless you multiply the recipe!

        Reply

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Ingredients 
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- 8 oz small pasta
- 6 oz can tomato paste 
- 2 cups vegetable stock 
- 1/2 cup milk 
- 1/4 cup grated parmesan 
- fresh basil (for topping) 

Directions 
1. Heat the olive oil over medium heat then add in the tomatoes 
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6. Mix and then add the tomato paste 
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Ingredients
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- 1 tablespoon granulated sugar
- ΒΌ teaspoon baking powder
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Directions
1. Preheat the oven to 375 degrees F
2. Add about 1/2 of the safeandfair granola on the bottom of a small ramekin or oven safe dish
3. Cover with the blueberries 
4. Make the batter by combining the remaining ingredients 
5. Add dollops of the batter on top of the blueberries leaving a few pockets
6. Top for the remaining granola
7. Bake in the oven for 30-35 minutes
8. Enjoy on its own or top with some ice cream 🍦

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1. Preheat the oven to 425 degrees F
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There’s no better way to celebrate #nationalhoneymonth than with a delicious cake made with localhivehoney ! Here’s how you can make it - 
 
INGREDIENTS
- 6 tbsp salted butter, softened
- 3 tbsp localhivehoney 
- 1/3 cup granulated sugar
- 1 large egg, room temperature 
- 1/4 cup ricotta, room temperature
- 1/8 cup buttermilk 
- 1 tsp vanilla extract 
- 1 cup flour 
- 1 tsp baking powder
- 1/4 tsp baking soda
- Fresh raspberries and blackberries (optional for topping)
 
FOR THE HONEY GLAZE
- 1/2 cup powdered sugar
- 3 tbsp localhivehoney 
- 3 to 4 tbsp of milk
 
DIRECTIONS
1. Start by combining your wet ingredients in a large mixing bowl
2. Gold in the dry ingredients until just combined 
3. Pour the batter into a lined 8x8 square pan
4. Bake for 20-24 minutes until a toothpick comes out of the center clean
5. Let the cake cool and make the Honey Glaze
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7. Slice and enjoy!
 
Enjoy this cake while fresh berries are in season and check out my taste test with three different blends of localhivehoney on my Instagram story! 

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