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Plant-Based Italian Olive Oil Cake #Veganuary

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Plant-Based Italian Olive Oil Cake #Veganuary

Treat yourself with a slice of this Italian Olive Oil cake, made entirely of plant-based ingredients.

During our time stuck at home we're craving comfort like never before. Nothing consoles and lifts the spirits quite like a soft slice of beautiful cake, and we've got just the recipe in mind to provide that sugar fix we're all in great need of, and which can be rustled up with minimal effort. The cherry on top of it all: it's made entirely from plant-based ingredients, so you won't even have to break your Veganuary success streak. Best served aside a generous dollop of creamy coconut yoghurt.

Ingredients

Makes 1 x 8” Cake

For the cake
175ml Extra Virgin Olive Oil
120ml unsweetened apple sauce
240ml unsweetened soy milk
2 lemons
1 bunch of rosemary
300g caster sugar
250g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
Oil, to grease or olive oil spray

Cake icing and garnish
200g icing sugar
1 punnet fresh blackberries, or other fresh berries of your choice
1 to 2 sprigs of rosemary (listed above)
2 tbsp caster sugar
Lemon juice, from lemons listed above

To serve
Coconut yoghurt (optional)

Instructions

  1. Preheat the oven to 180ºC.
  2. Line the bottom and sides of an 8" high-sided springform or loose-based cake tin withparchment paper. Generously spray the pan with cooking spray or using a pastry brush oilthe bottom and sides before you add the line the cake tin. Set aside.
  3. Zest and juice the lemons. You will use 2 tbsp of lemon juice and 2 tbsp of zest in the cakemix. Finely chop 2 tbsp of rosemary.
  4. In a mixing bowl whisk together olive oil, apple sauce, soy milk, lemon juice, lemon zestand rosemary until the mixture is thick and well mixed.
  5. In a separate bowl, sieve and combine flour, sugar, baking powder, bicarbonate of soda,and salt.
  6. Gently fold the dry ingredients into the wet, stirring until the dry ingredients are wellcombined and the batter is thick and smooth.
  7. Pour cake into the prepared cake tin and bake for 45-60 minutes.
  8. While the cake is baking and cooling make the lemon drizzle icing and the sugar-coated rosemarysprigs.
  9. Wet the rosemary sprigs with a little water and dip them into the caster sugar, shake offexcess sugar and set aside to dry. Look over the fruit.
  10. Sift 200g of icing sugar into a bowl and add enough lemon juice in small increments tomake a thick coating consistency icing.
  11. After 45 minutes check on the cake it will be baked when a skewer inserted in the middlecomes out clean. If the skewer has some crumbs on it, replace the cake in the oven andcook for a further 10-15 minutes. Typically this cake takes 1 hour to cook.
  12. Remove the cake from the oven and let it cool for 30 minutes before removing from the tinto cool further on a wire rack.
  13. While the cake is cooling, lower the heat on the oven to its lowest setting. To prepare thesugar-coated rosemary. Pull small sprigs of rosemary from the stem and dip in a bowl ofwater, then place in the 2 tbsp of caster sugar to coat the rosemary sprigs.
  14. Place the rosemary sprigs on a parchment-lined baking tray and place in the oven for 8-12minutes until the sugar has crusted onto the rosemary and the leaves start to curl slightly.
  15. Once the cake is completely cool, dust with the lemon drizzle icing. Top with blackberriesand sugar-coated rosemary sprigs.

To learn how to master more inspiring vegan recipes, our Plant-Based Eating online course is filled to the brim with crowd-pleasing dishes to put excitement back on your table.

Explore our full range of online cookery courses here.

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