Description
This Lemon Olive Oil Cake is a moist, tender, and zesty vegan loaf cake made with olive oil and oat milk. It features bright lemon flavor with a light crumb, using aquafaba as an egg substitute to create a delicate texture. Perfect for a dairy-free treat, the cake is baked in a loaf pan and can be topped with strawberry compote for a fresh finish.
Ingredients
Scale
Cake
- 2 medium-large lemons
- 1/2 cup (120 mL) Friendly Farms Original Oatmilk
- 1/4 cup (60 mL) aquafaba (the liquid from a can of chickpeas)
- 1 3/4 cups (210g) Baker’s Corner All Purpose Flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup + 1 tablespoon (112g) Simply Nature Organic Cane Sugar
- 1/2 cup (112g) Simply Nature Extra Virgin Olive Oil
- 1/2 tablespoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch or 8×4-inch loaf pan with parchment paper, leaving some paper overhang on the sides to use as handles for easy removal.
- Zest Lemons: Zest the lemons to collect 1 tablespoon of zest. Set aside this zest, reserving some extra for garnishing if desired.
- Make Vegan Buttermilk: Juice the lemons to yield 1/4 cup (60 mL) of lemon juice. Combine this juice with the oat milk and set the mixture aside for 10 minutes to curdle, creating a vegan buttermilk substitute.
- Whip Aquafaba: Pour aquafaba into a small bowl. Using a handheld electric mixer, whip on medium speed for 45-60 seconds until it becomes uniformly foamy, making sure to tilt the bowl to incorporate all the liquid evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt to combine all the leavening agents and seasoning evenly.
- Combine Sugar and Oil: In a large bowl, mix the cane sugar and extra virgin olive oil using the electric mixer until well combined.
- Add Wet Ingredients: Add the whipped aquafaba to the sugar and oil mixture and mix again to incorporate. Then add the vegan buttermilk, 1 tablespoon lemon zest, and pure vanilla extract, mixing until combined.
- Mix Dry and Wet Ingredients: Add half of the dry flour mixture to the wet ingredients and beat on low speed until combined. Add the remaining flour and beat until just blended, then use a silicone spatula to gently finish mixing to ensure the batter remains light and airy. Avoid overmixing to prevent a dense cake.
- Bake the Cake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 35-40 minutes until a toothpick inserted at a slight angle into the center comes out clean and the top is lightly golden. Begin checking a few minutes before 35 minutes to avoid overbaking.
- Cool and Remove: Transfer the cake and pan onto a wire rack. Cool for 15-20 minutes, then lift the cake out of the pan using the parchment paper handles and let it cool for an additional 10-15 minutes on the wire rack.
- Optional Topping: If making a strawberry topping, spoon strawberry compote over the cooled cake, top with macerated strawberries, and sprinkle with extra lemon zest before serving.
Notes
- Use medium-large lemons to ensure you have enough zest and juice for maximum flavor.
- Whipping the aquafaba properly is crucial as it acts as the egg substitute to add structure and lightness.
- Do not overmix the batter after adding the flour to keep the cake tender and airy.
- Check the cake a few minutes before the minimum baking time to prevent overbaking and dryness.
- The cake can be served plain or topped with fresh or macerated strawberries and lemon zest for added flavor.
- Make sure to line the loaf pan well with parchment for easy removal and clean edges.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Lemon olive oil cake, vegan lemon cake, olive oil loaf, dairy-free cake, vegan dessert, lemon loaf, aquafaba cake
