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Fare Isle | Olive Oil Honey Cake - Dairy Free, Vegan Friendly

Olive Oil Honey Cake – Dairy Free/Vegan Friendly


Description

This olive oil cake is simple yet elegant with a moist tender crumb and delicate flavor of the fruity balanced olive oil and sweet floral honey. It can easily be made vegan by swapping the honey for maple syrup.


Scale

Ingredients

Cake:

  • 11/2 cups flour
  • 1/3 cup sugar
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • grated zest of 2 lemons
  • 1/3 cup Carapelli Organic Extra Virgin Olive Oil
  • 1/2 cup unsweetened non-dairy milk, such as soy or almond milk
  • 1/3 cup honey
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon vanilla extract

Honey-Lemon Syrup:

  • 2 tablespoons lemon juice
  • 2 tablespoons honey

Lemon Glaze:

  • 1 cup powdered sugar
  • 11/2 to 2 tablespoons lemon juice
  • Fresh figs and raspberries to garnish

Instructions

  1. Preheat oven to 350˚F. Grease a standard loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of pan with a little overhang.
  2. Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium size bowl.
  3. In a separate bowl whisk together olive oil, milk, honey, vinegar and vanilla.
  4. Add wet mixture to dry and stir with a spatula until incorporated, about 1 minute.
  5. Spread cake batter into prepared pan and bake on center rack for about 45 minutes or until it is dark golden brown and a toothpick inserted into the center comes out clean.
  6. To make Honey-Lemon Syrup simply whisk together the lemon juice and honey until dissolved.
  7. When cake is done remove from oven cool cake in pan on cool rack for 10 minutes. Brush top of cake with honey-lemon syrup while it is still warm. Lift cake out of pan using the parchment paper overhang and cool to room temperature.
  8. To make lemon glaze, whisk lemon juice and powdered sugar until smooth. Start with 1-1/2 tablespoons of lemon juice and add more if glaze seems too thick. Pour glaze over cooled cake.
  9. Optionally decorate top of cake with fresh figs, raspberries and edible flowers.
  10. Cut and serve. Store cake covered at room temperature without fresh fruit for up to 1 week.
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