Vegan Olive Oil Cake Recipe: Lemon & Rosemary
This Vegan Orange Olive Oil cake with orange zest and rosemary is like being on an Italian vacation at home. Learn how to make orange cake from scratch! Best of all it's an all-vegan olive oil cake.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour or use 1-1 gluten-free flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tablespoons fresh rosemary, finely chopped or 1 tablespoon dried rosemary
Wet Ingredients
- 1/2 cup extra virgin olive oil
- 1 cup coconut sugar
- 1/2 cup almond milk or soy milk, (I prefer the nutty flavor of almond milk in this cake)
- 3 tablespoons vegan egg replacer, (mixed with 1/2 cup almond milk)
- 2 teaspoons orange zest or lemon zest
- 1/4 cup fresh lemon juice or orange juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon lemon extract or orange extract
Instructions
- Preheat oven to 350 degrees F.
- Coat a 9 ½-inch bundt cake pan with coconut oil.
- In a large bowl, combine flour, baking powder, baking soda, salt, and rosemary.
- In a separate bowl, combine olive oil, sugar, and almond milk with vegan egg replacer, orange zest, lemon juice, vanilla extract, and lemon extract.
- Slowly add the wet ingredients to the dry ingredients and mix until well blended.
- Pour batter into the prepared bundt cake pan and bake at 350 degrees for about 40 minutes. The outside should be golden brown, and a wooden toothpick inserted should come out clean.
- After a few minutes, remove from the pan and allow to cool for about 15 minutes on a wire rack.
- Remove from the pan and cool for 15 minutes on a wire rack.