Lemon & Rosemary Olive Oil Cake

A vegan cake combining amazing flavorful & fragrant ingredients like olive oil, lemon, rosemary & almond extract to create the most scrumptious Olive Oil Cake. 

Vegan | Gluten-free | Soy-free

Let me start off by saying that up until last week I have never (NEVER!), in my vegan life, been able to pull off a vegan cake. I used to be such a good baker and baked everything from brownies, cookies, and cakes; but turning vegan meant struggling to find the perfect replacement for eggs for each recipe.

At the beginning of this year, I made it my mission to bake a vegan cake. After three failed attempts, I was able to pull it off, just a couple of weeks away from the new year. Turns out, that the perfect replacement for eggs in cakes is apple sauce/puré. Yes, the one that comes in baby food jars (lol). 

Last week was the perfect opportunity to give my baking skills one last try this year. It was my grandmother’s birthday, and as per her request, she didn’t want a store-bought cake because it messes up with her sugar levels. So I offered and ended up making the BEST cake that I’ve made in my life.

The Cake

Olive Oil, Lemon & Rosemary Cake. How does that sound? Thanks to the olive oil, the result is a super spongy and moist cake, without tasting or feeling greasy at all. And the taste/smell is beyond this world, where the lemon pairs up with the fresh rosemary and almond extract so perfectly, without being too overpowering. 

The best part is that this cake is just as good a week later as it is on the first day which never happens with cakes; over time, the flavors mend together so well that ends up being even more scrumptious. 

Ideal as a birthday cake, or as a breakfast cake with your morning coffee. 

Notes:

• For a gluten-free version, switch all-purpose flour with almond flour. 
• What type of olive oil should I use? For me, extra virgin olive oil works best! It gives the most rich and luxurious flavor. 
• This cake bakes low and slow. That’s why it can take anywhere from 50 minutes to 70 minutes. I suggest to start checking in at 45 minutes, as every oven is different. 
• Don’t worry if the top of the cake seems to be browning ~too much~, as long as it’s not burning, your cake is fine. This happens when the olive oil starts sort of caramelizing the sugar. When you flip your cake, it will end up being like a crust. 
• Alternative topping: Lemon Rosemary Icing (2 cup powdered sugar + ⅓  cup fresh lemon juice + 1 fresh rosemary sprig, minced. Whisked together, and poured on the cake)

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Lemon & Rosemary Olive Oil Cake

Rating: 3.8/5

( 28 voted )

Serves: 8 Prep Time: 15 minutes Cooking Time: 70 minutes 70 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake:

• ¾  cup olive oil
• ½  cup unsweetened apple sauce
• 1 cup unsweetened plant-based milk, I use coconut
• 2 tbsp fresh lemon juice
• 2 tbsp fresh lemon zest
• ½ tsp pure vanilla extract
• ¼ tsp pure almond extract
• 2 tbsps fresh rosemary, minced
• 1 ½  cup granulated sugar
• 2 cups all-purpose flour
• 1 ½  tsp baking powder
• ½  tsp baking soda
• 1 tsp salt

Toppings:

• 3-4 tbsp powdered sugar
• 1 lemon, cut into wedges
• ¼  cup fresh blackberries
• Fresh lemon zest

Procedure

1. Preheat the oven to 350 F. Line the bottom of an 8″ or 9″ cake pan with a piece of parchment paper. Generously spray the pan with cooking spray and set it aside.
2. In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, lemon juice, lemon zest, almond & vanilla extract, rosemary, and sugar until the mixture is thick and consistent. 
3. In a separate bowl, combine flour, baking powder, baking soda, and salt.
4. Gently fold the dry ingredients into the wet, whisking until the dry ingredients are evenly hydrated and the batter is thick and smooth.
5. Pour cake into the prepared pan and bake for 50-70 minutes, or until a toothpick inserted in the middle comes out clean. 
6. When done, remove from oven and let cool for about 30 minutes. Then flip the cake onto a cooling rack, and allow it to cool completely.
7. Once cool, dust with powdered sugar. Top with blackberries, lemon slices, lemon zest, and more minced rosemary if you like. Serve immediately and ENJOY!

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