Olive Oil Cake with Lemon Icing (vegan)

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This Olive Oil Cake with Lemon Icing is the perfect mid afternoon treat. Best served with fresh berries and a dollop of plant based yogurt.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack

Cuisine: Italian

Diet: Vegan, Vegetarian

Keyword: apple sauce, baking powder, caster sugar, icing sugar, lemon, olive oil, plain flour, rosemary, salt, soy milk

Servings: people

Calories: 388.99kcal

175 millilitres extra virgin olive oil
125 millilitres unsweetened applesauce if not smooth, process in a blender or food processor first
240 millilitres soy milk
2 lemons juice and zest, reserve 2 tbsp juice for the icing
300 grams caster sugar
250 grams plain flour
1.5 tsp baking powder
0.5 tsp bicarbonate of soda
1 pinch salt

Pre-heat your oven to 180C / 356F.
Line the bottom and sides of your 8" cake tin with grease proof paper and place to one side.
In a large mixing bowl, whisk together the olive oil, apple sauce, soy milk, 2 tbsp of lemon juice and all but 2 tbsp of the lemon zest.
Sieve the flour into the bowl then add the sugar, baking powder, bicarbonate soda and salt.
Fold the dry ingredients into the wet ingredients until they are fully incorporated and the batter is smooth.
Pour the batter into the lined cake tin and bake for 45-60 minutes or until a skewer comes out clean.
Remove the cake from the oven and leave to cool in the tin for 30 minutes. Then, remove from the tin and leave to cool on a wire rack.

Sift your icing sugar into a bowl then add the remaining 2 tbsp of lemon juice until it is a drizzling consistency.
If it is too thick, add a little water. If it is too runny add a little more icing sugar.