Lemon Olive Oil Cake
This Italian-inspired lemon olive oil cake is a delicious and easy to make cake recipe that's also vegan! Give it a try and enjoy a lovely dessert with a fresh citrus flavor!
Ingredients
- For the cake:
- Dry ingredients:
- 3 cups self-raising flour
- 1 cup light brown sugar[/b]
- 1 tsp baking powder
- Wet ingredients:
- ¾ cup olive oil plus extra for greasing the tin
- 1 lemon zested, ½ juiced
- ⅔ cup cold water
- For the “mascarpone” frosting:
- 1 400 g full-fat can of coconut milk, chilled overnight
- ¼ cup coconut yogurt
- ¼ cup coconut oil melted
- ½ teaspoon vanilla extract
- ¾ cup finely shredded almonds
- ½ cup sugar
- 1 tsp lemon zest
- For topping:
- fresh lemon slices
- sliced almonds lightly toasted
- frozen berries
Instructions
- Preheat the oven to 200C.
- For the cake:
- Grease and line with parchment paper one cake tin with detachable walls.
- In a large bowl, combine all the dry ingredients, then add the wet ingredients. Mix until smooth.
- Pour the batter into the cake tin and place it in the oven.
- Bake for about 20-30 minutes or until a skewer inserted in the middle comes out clean.
- Let it cool on a rack.
- Meanwhile, make the frosting:
- Scoop the coconut cream out of the can (just the creamy part).
- Using a mixer, whisk the coconut cream until fluffy and soft peaks form. Add the remaining ingredients and continue mixing, until you get a nice silky texture. Let it cool in the refrigerator for about 20 minutes.
- take out the cake from the cake tin and slice it into 2-3 layers, depending on how many layers you want. Check out this tutorial so you can learn how to easily slice cake layers.
- Using a knife or a spatula, spread the frosting on each of the cake layers. Top with lemon slices, berries, and sliced almonds.
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