Description
A delightful vegan twist on a traditional lemon olive oil cake, infused with fresh lemon and topped with a delicious strawberry compote.
Ingredients
Scale
- 2 medium-large lemons (zested and juiced)
- 1/2 cup (120 mL) oat milk
- 1/4 cup (60 mL) aquafaba
- 1 3/4 cups (210g) all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup + 1 tablespoon (112g) cane sugar
- 1/2 cup (112g) extra virgin olive oil
- 1/2 tablespoon pure vanilla extract
- 1 pound (454g) strawberries
- 3 1/2 tablespoons cane sugar (for topping)
- 1/2 tablespoon lemon zest (for topping)
- Sea salt (for topping)
- 1 tablespoon fresh lemon juice (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- Make vegan buttermilk by combining lemon juice with oat milk and letting it sit for 5-10 minutes.
- Whip aquafaba until foamy and soft peaks form (about 3-5 minutes).
- In a large bowl, whisk together flour, baking soda, baking powder, and salt.
- In another bowl, mix sugar and olive oil until emulsified, then fold in aquafaba, vegan buttermilk, lemon zest, and vanilla.
- Gradually add the flour mixture to wet ingredients and stir until just combined.
- Pour the batter into the loaf pan and bake for 35-40 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the topping by cooking strawberries, sugar, lemon zest, and salt over medium heat until syrupy (about 5-7 minutes). Stir in lemon juice.
- Serve the cooled cake topped with warm strawberry compote and fresh strawberries.
Notes
This cake can be made a day in advance for enhanced flavor. Store covered at room temperature for up to 3 days or in the fridge for up to a week.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: cake, lemon, olive oil, vegan, dessert, baking
