Lemon Olive Oil Cake
This bright and zingy vegan loaf cake is incredibly moist and tender, thanks to the addition of fruity extra virgin olive oil. Supremely lemony and topped with a luscious double strawberry glaze and macerated fruit, it's a perfect elegant treat for spring gatherings or a simple afternoon snack.
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving an overhang for easy removal.
- 2
Mix lemon juice (0.25 cup) with oat milk (0.5 cup) and let it sit to curdle for 10 minutes to create vegan buttermilk.
- 3
In a small bowl, whip aquafaba (0.25 cup) using an electric mixer until it is uniformly foamy, about 60 seconds.
- 4
In a large bowl, whisk together cane sugar (0.56 cup) and extra virgin olive oil (0.5 cup). Fold in the whipped aquafaba and mix.
- 5
Stir in the buttermilk mixture, lemon zest (1 tbsp), and vanilla extract (0.5 tbsp) until combined.
- 6
Combine all purpose flour (1.75 cups), baking soda (0.25 tsp), baking powder (1 tsp), and sea salt (0.25 tsp) in a separate bowl.
- 7
Gradually add the dry ingredients to the wet ingredients in two batches. Mix on low speed until just combined; do not overmix.
- 8
Pour batter into the pan and bake for 35 to 40 minutes until a toothpick comes out clean. Cool on a wire rack.
- 9
To make the topping, toss strawberries (1 lb) with cane sugar (3.5 tbsp), lemon zest (0.5 tbsp), and sea salt (1 pinch). Simmer half the berries in a saucepan for 15 minutes until syrupy, then stir in lemon juice (1 tbsp).
- 10
Spoon the cooked strawberry compote and remaining macerated berries over the cooled cake. Garnish with extra zest.
Nutrition Facts
Per portion