Vegan lemon olive oil loaf cake

Vegan lemon olive oil loaf cake

Based on 17 ratings
D

Dasom Yang

Food Editor at Kitchen Stories

"In this recipe, the classic Sicilian lemon cake gets a vegan makeover! Using only a few ingredients that are likely in your pantry already, our version makes the simple recipe even more accessible by using a loaf tin. Extra virgin olive oil adds moisture and the distinctively green, rounded flavor that will compliment the lemony tang. Chopped pistachios are optional for decoration but will add the nutty texture and elevate your presentation. For the bright color and zesty bite: don't shy away from using full 1-1.5 lemons for the batter!"

Difficulty

Easy 👌

Preparation

15 min

Baking

50 min

Resting

15 min

Ingredients

2Servings
lemons
45 ml
extra-virgin olive oil
90 g
flour
60 g
sugar
tsp
baking powder
tsp
salt
38 ml
oat milk
tbsp
vanilla extract
30 g
confectioner’s sugar
chopped pistachio (for decorating)
MetricImperial

Utensils

oven, loaf pan (12 in.), parchment paper, citrus press, large bowl, whisk, rubber spatula (optional), wooden skewer, bowl (small)

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How-To Videos

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How to zest citrus fruits

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How to measure

  • Step 1/ 4

    Preheat the oven to 180ºC / 350ºF convection. Oil a loaf pan (30 cm/12 inch), then line it with parchment paper. For the batter, wash 1 ½ lemons under hot water, zest and juice them, yielding approx. 1 1/2 tbsp zest and about 7–8 tbsp juice.
    • lemons
    • oven
    • loaf pan (12 in.)
    • parchment paper
    • citrus press

    Preheat the oven to 180ºC / 350ºF convection. Oil a loaf pan (30 cm/12 inch), then line it with parchment paper. For the batter, wash 1 ½ lemons under hot water, zest and juice them, yielding approx. 1 1/2 tbsp zest and about 7–8 tbsp juice.

  • Step 2/ 4

    Add flour, sugar, baking powder, and salt to a large mixing bowl. Mix well. Add oat milk, extra virgin olive oil, vanilla extract, lemon juice and zest and mix well until no lump forms.
    • 90 g flour
    • 60 g sugar
    • tsp baking powder
    • tsp salt
    • 38 ml oat milk
    • 45 ml extra-virgin olive oil
    • tbsp vanilla extract
    • large bowl
    • whisk

    Add flour, sugar, baking powder, and salt to a large mixing bowl. Mix well. Add oat milk, extra virgin olive oil, vanilla extract, lemon juice and zest and mix well until no lump forms.

  • Step 3/ 4

    Pour the batter into the loaf tin. Smooth it out if necessary. Transfer it in the preheated oven and bake the cake for approx. 50–55 min. If a skewer or fork pokes through without wet batter, the cake is ready.
    • rubber spatula (optional)
    • wooden skewer

    Pour the batter into the loaf tin. Smooth it out if necessary. Transfer it in the preheated oven and bake the cake for approx. 50–55 min. If a skewer or fork pokes through without wet batter, the cake is ready.

  • Step 4/ 4

    Take the cake out of the oven and let it cool for approx. 15 min. before removing it from the loaf tin. Prepare the icing: juice the remaining half of the lemon and mix the juice with powdered sugar until smooth. Drizzle it over the cake to thinly coat the top, and decorate with pistachios. Wait until the icing is firm and the cake is cool before slicing.
    • lemon
    • 30 g confectioner’s sugar
    • chopped pistachio (for decorating)
    • bowl (small)

    Take the cake out of the oven and let it cool for approx. 15 min. before removing it from the loaf tin. Prepare the icing: juice the remaining half of the lemon and mix the juice with powdered sugar until smooth. Drizzle it over the cake to thinly coat the top, and decorate with pistachios. Wait until the icing is firm and the cake is cool before slicing.

  • Enjoy your meal!

    Vegan lemon olive oil loaf cake

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