This Vegan Olive Oil Yogurt Cake is super moist and has a rich flavour. It's fragrant and fruity from the olive oil, and slightly tangy from the yogurt. Both my Vegan Olive Oil Cake and Vegan Yogurt Cake recipes have been really popular, so I decided to combine them to make this Vegan Olive Oil Yogurt Cake! It comes together in one bowl and is gluten-free and refined sugar free too. A versatile dessert that you can also enjoy for breakfast or brunch!
For baking, I recommend using a middle-of-the-range olive oil.
But for this cake to taste best, you should use an extra-virgin olive oil that is good quality and that has a good flavour.
If you use a cheap olive oil, it may be overly processed and not have enough flavour to make the cake taste fragrant.
However, as this recipe requires using 8 tablespoons of olive oil, using the best quality super fancy olive oil can get quite expensive.
So I recommend going for something that's still good quality, but it doesn't necessarily have to be the top of the range.
I'd recommend using an unsweetened plain yogurt that doesn't contain any additional flavourings.
For this recipe, you can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
Instead of yogurt, you can use the same amount of blended-up silken tofu, or the same amount of any plant-based milk.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Mix together all the ingredients in a mixing bowl.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based yogurt!
- Transfer the batter into a 18cm / 7 inch springform baking tin lined with greased baking paper.
Tip: To prevent the sides of the cake from getting burnt, make sure that the baking paper is covering both the bottom and the sides of the tin.
- Bake in the oven for 30 minutes, until an inserted skewer comes out clean.
- Leave to cool before slicing.
Substitutions you can make to this recipe
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
- You can replace the yogurt with the same amount of blended-up silken tofu, or the same amount of any plant-based milk.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you're not gluten-free.
- You can replace the ground almonds with ground walnuts.
- For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds and use a nut-free plant-based yogurt.
Flavour substitutions you can make
- You can add some lemon zest or orange zest.
- You can add some fresh or frozen blueberries, raspberries or cherries.
- You can add some chopped dried fruit, such as dried figs, dates or dried apricots.
- You can add chocolate chips.
How long does this cake keep for?
This cake keeps covered in the fridge for up to a few days.
MORE GLUTEN-FREE VEGAN CAKES
- Red Velvet Cake
- Tropical Carrot Cake
- Lemon Blueberry Cake
- Orange Cake
- Strawberry Cake
- Vanilla Cake
- Coconut Cake
- Almond Cake
- Lemon Yogurt Cake
- Raspberry Cake
- Blood Orange Cake
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Vegan Olive Oil Yogurt Cake (Gluten-Free)
Ingredients
- 60 g (¼ cup) olive oil
- 250 ml (1 cup) unsweetened plain plant-based yogurt * (I used coconut yogurt but you can use any plant-based yogurt)
- 2 tablespoons lemon juice **
- 1 tablespoon lemon zest (optional)
- 8 tablespoons maple syrup (or sub any other sweetener)
- 150 g (1 ¼ cup) ground almonds (almond meal) ***
- 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- ¼ teaspoon bicarbonate of soda (baking soda)
Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Place the olive oil, yogurt, lemon juice, lemon zest, maple syrup and ground almonds in a large mixing bowl.
- Sift in the flour, baking powder and bicarbonate of soda.
- Mix well, adding a tiny splash of plant-based milk if it’s looking too dry.
- Transfer mixture into a greased baking tin lined with baking paper (I used a 7inch/18cm springform baking tin) - make sure that the baking paper is covering the bottom and the sides of the tin, to prevent the sides of the cake from getting burnt.
- Bake in the oven for around 30 minutes until risen and golden brown and an inserted skewer comes out clean.
- Leave to cool before slicing.
- Best eaten on the day it’s made, but keeps covered in the fridge for up to a few days.
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Anonymous
Will make it this weekend!
Rhian Williams
Thank you so much!