This Gluten-Free Vegan Olive Oil Cake is rich, fragrant and elegantly simple! It's easy to make, comes together in one bowl and is refined sugar free too.
2heaped teaspoons(2heaped teaspoons)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the olive oil, yogurt, lemon juice, 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 couple of days.
Notes
*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well. If you can't find plant-based yogurt, you can replace it with any type of plant-based milk, or use an equivalent amount of blended-up silken tofu.**The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the sponge fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.***You can alternatively use almond flour.