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Vegan recipe: Olive Oil Cake

From Ross Olchvary, Sprig & Vine

1 cup unbleached all-purpose flour
1/2 cup pastry flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Ener-G Egg Replacer (available at natural food stores)
2 tablespoons water
3/4 cup soy milk
1/2 cup extra virgin olive oil
1 tablespoon rosemary, minced
1/4 teaspoon freshly cracked black pepper
Zest of 1 lemon, orange, or Meyer lemon

1. Preheat oven to 350 degrees. Lightly oil a 9-inch cake pan.

2. In a medium bowl, mix flours, sugar, baking powder, baking soda, and salt. In small bowl, whisk egg replacer with water until dissolved.

3. Add soy milk, olive oil, rosemary, pepper, and zest. Whisk liquid ingredients together.

4. Add wet ingredients to dry-ingredient bowl and gently stir until evenly mixed. Bake until a knife or toothpick inserted into the center comes out clean, about 35 minutes. Let cool before serving.

From Ross Olchvary, Sprig & Vine

Per serving: 412 calories, 4 grams protein, 58 grams carbohydrates, 35 grams sugar, 19 grams fat, no cholesterol, 218 milligrams sodium, 2 grams dietary fiber