Description
This ultra soft and moist olive oil cake is topped with a dairy free mascarpone cream, and NO eggs needed! It’s so easy to make for beginner cake bakers, yet the results are deliciously tender and rich- you’ll never know this cake is vegan!
Ingredients
Scale
Olive Oil Cake:
- 1 cup (220 mL) extra-virgin olive oil
- 1 1/2 cups (300 g) granulated sugar
- 2/3 cup (150 g) dairy free sour cream or vegan Greek yogurt, room temperature
- 1 tbsp vanilla extract or vanilla paste
- 1 tbsp cornstarch or arrowroot starch
- 1/4 tsp sea salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3 cups (375 g) all purpose flour*
- 3/4 cup (180 mL) dairy free milk, room temperature
Mascarpone Whipped Cream:
- 1 1/2 cups (360 mL) vegan heavy cream, cold
- 1 batch vegan mascarpone, cold
- 1/4 cup (60 g) powdered sugar
- 1 tbsp cornstarch
- 2 tsp vanilla bean paste
- Fresh fruit and chopped nuts, for garnish
Instructions
- Recipe Prep: Make sure that the vegan mascarpone is already made, as this takes some time to chill and cool. I recommend the day before making the cake.
- Cake Prep: Preheat the oven to 350F, and line and grease a 9″ springform cake pan with parchment paper and oil or cooking spray. Make sure that the vegan mascarpone is already made, as this takes some time to chill and cool.
- Make the batter: In a large mixing bowl, whisk together the olive oil, sugar, dairy free yogurt, and vanilla extract. Then add in the salt, baking powder, baking soda, and cornstarch, and whisk again until fully integrated. Finally, add in the flour, and begin to whisk as you pour in the dairy free milk. Whisk JUST until there are barely any clumps, being careful not to over mix, as that will create a gummy texture.
- Bake: Pour the cake batter into the prepared cake pan, and place the cake into the oven to bake for 48-50 minutes, or until a toothpick comes out clean.
- Cool: Remove the cake from the oven and set aside to cool in its pan for 10-15 minutes, then carefully remove the springform pan by running a butter knife along the edges and removing the walls of the cake pan. Transfer the cake to a cooling rack to cool completely, about 30-45 minutes. While the cake is cooling, place a medium mixing bowl into the freezer to chill for the whipped cream.
- Make the mascarpone whipped cream: Once the cake is fully cooled, you can make the mascarpone frosting. In the chilled bowl, pour in the vegan heavy cream, and use a hand mixer to cream the vegan heavy cream until stiff peaks are achieved, about 5 minutes. Then add in the powdered sugar, cornstarch, and vanilla bean paste, and cream again. Finally, add in the mascarpone, and cream again until the mascarpone is fully integrated.
- Frost and decorate the cake: Spoon the frosting on top of the olive oil cake. Decorate with fresh fruit, nuts, and citrus zest if desired.
- Slice and enjoy! Slice the cake, serve, and enjoy! Store any leftovers in an air tight container and in the fridge for up to 4 days.
Notes
Gluten free: I like King Arthur Measure for Measure gluten free flour blend. It’s wonderful here!
