Eggless Vegan Olive Oil Cake

Total time1 hr 20 min

Prep time15 min

Cook time45 min

This bright, tender cake gets its lift from a good glug of extra-virgin olive oil and a gel made from ground flaxseed and water, which does all the binding work you'd expect in a good crumb. Fresh lemon juice and zest keep things zippy, while plant-based milk and a splash of vanilla round the batter into something soft, moist, and fragrant. It bakes up into a deep-golden top with a fine, springy interior that pulls slightly from the pan's edges when it's ready. A light dusting of powdered sugar is all it needs before serving — no fussy frosting required. Simple pantry staples and straightforward folding make this an easy, reliable bake, and it's a genuinely solid choice for an egg free dessert table.

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Ingredients

10 servings

For the flax eggs

For the cake

2 cups all-purpose flour
1 ½ tsp baking powder
¼ tsp baking soda
½ tsp fine salt
¾ cup organic cane sugar
¾ cup extra-virgin olive oil
1 cup plant-based milk
1 tbsp lemon juice
1 tbsp lemon zest
1 tsp vanilla extract

For serving

1–2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil, line the bottom with a round of parchment paper, and grease the parchment.
2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.

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