photography by Dana Bueno

I discovered the perfect ingredient to make this Vegan Citrus Cake … Chic – it’s all in the olive oil! It was good, but now – wow!

Vegan Citrus Olive Oil Cake – photography by Dana Bueno

You will need:

  • 2 cups unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon fine sea salt
  • 1 cup sugar (I prefer Organic Florida Crystals)
  • 2 teaspoons pure vanilla extract
  • 1 cup almond milk (room temperature)
  • 1/2 cup citrus olive oil
  • 2 tablespoons orange or lemon zest
  • See notes

Here’s how:

Preheat oven to 350 degrees. Grease and flour a 9 inch round cake pan. In a bowl whisk together the flour, baking powder, grated nutmeg and salt. In a large bowl beat together the olive oil, sugar and vanilla. Fold in the citrus zest. Add the flour mixture a portion at a time, alternating with the almond milk,  folding into the wet mixture with a spatula until just combined. Spread the batter into the prepared cake pan. Bake the cake for 45-50 minutes or until firm to the touch. Allow cake to stand and cool for 10 minutes. Remove and place on cooling rake to cool completely before cutting and serving. I cut this cake into wedges. This cake is a fantastic afternoon snack. RB loves this cake for his breakfast on the go!

It’s all in the olive oil– I visited Extra Virgin, an Olive Ovation, in Clayton, Missouri to find the most flavorful olive oil for this cake. On my visit, owner Marianne Prey, took me through an olive oil tasting in her shop, and we decided on Olivas de Oro Mandarin Orange Olive Oil from California’s central coast to add the WOW to my Vegan Citrus Olive Oil Cake. The clean orange flavor of this olive oil is achieved by cold pressing whole Mandarin oranges and late harvest olives together. Unlike infused olive oil, this method creates true Mandarin orange olive oil. Try this olive oil or another high quality olive oil, experiment, and see what you like.

Go Vegan Citrus Chic!!

Notes – if unable to find citrus olive oil, use 1/2 cup cold pressed olive oil and 3/4 cup almond milk with 1/4 cup orange juice – for the zest use 3 tablespoons lemon or orange (or a combination).

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