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These small, zesty vegan olive oil cakes have quickly become my favorite backup plan when friends drop by unannounced or when I'm craving something sweet midweek. The cake's soft texture and gentle lemon notes make an elegant little treat that feels both fancy and down-to-earth.
I threw these little cakes together the first time when company showed up without warning and I only had basic items in my cupboard. Now I can't wait to use my best olive oil in them since it really stands out against the tangy lemon flavors.
What You'll Need
- Olive oil: Creates that wonderful moisture and adds fruity undertones that work so well with the lemon
- Almond milk (unsweetened): Keeps everything dairy free while making the batter nice and smooth
- Fresh lemon juice: Wakes up the rising agents and brings a sunny flavor to every bite
- Granulated sugar: Cuts through the tang and helps make the texture just right
- Almond flour: Adds dampness and slight nuttiness while keeping everything gluten free
- Gluten free baking flour: Gives your cakes the structure they need without wheat
- Baking powder and baking soda: Team up with the lemon juice to make your cakes nice and fluffy
Easy Baking Method
- Get Your Oven Hot:
- Turn your oven on to 350°F before you start mixing. This way it'll be just right when your batter's ready.
- Combine Wet Stuff:
- Put your olive oil, almond milk, and squeezed lemon juice in a bowl and stir them well. Don't worry if it looks a bit weird at first. Add your sugar and mix until it melts in.
- Add Dry Ingredients:
- Dump in your almond flour, gluten free flour, baking powder, and baking soda. Fold everything together gently until just mixed. Stop as soon as you can't see dry patches or your cakes might turn out tough.
- Ready Your Containers:
- Spray your little ramekins with coconut oil or whatever non-stick stuff you like. Split the batter between them, filling each about three-quarters full so they have room to puff up.
- Pop Them In The Oven:
- Put your ramekins on a baking sheet and slide them in. Bake smaller 4 oz ones for 32-35 minutes or bigger 8 oz ones for 40-42 minutes. They're done when a toothpick comes out clean and the tops look slightly golden.
- Let Them Rest:
- Leave the cakes in their dishes until totally cool. This waiting part is important for the right texture.
- Top With Glaze If You Want:
- If you're feeling fancy, mix some powdered sugar with a splash of almond milk and a drop of vanilla until it's smooth. Pour it over your completely cooled cakes for extra sweetness.
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The olive oil you pick really matters here. I once used a special bottle I brought back from my Greece trip, and wow - the flowery taste totally changed these simple cakes into something amazing. I still smile thinking about sharing them with my friends outside on a warm evening.
Keeping Your Cakes Fresh
These little treats stay moist for days thanks to all that olive oil and almond flour. Just keep them on your counter under a cake cover or in a sealed container for up to three days. If you put glaze on top, they might get a bit wetter over time as the sugar pulls in moisture from the air. You can also freeze them without glaze for up to two months if you wrap them tight in plastic and foil. Just let them thaw on the counter before adding glaze and eating.
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Playing With Different Tastes
While I love the lemon version, you can switch things up easily. Try using orange zest and juice instead for a different citrus kick. Adding a teaspoon of almond extract works really well with the almond flour. For something more interesting, throw in a spoonful of chopped fresh rosemary or thyme. In the fall, add half a teaspoon of cinnamon and a quarter teaspoon of nutmeg to make them taste like the holidays.
Ways To Enjoy Your Cakes
These cute little cakes taste great by themselves, but you can dress them up depending on when you're eating them. For breakfast, eat them slightly warm with a spoonful of coconut yogurt and some fresh berries on top. For dessert, try them with dairy free vanilla ice cream and warm berry sauce. They're also perfect with afternoon coffee or tea, especially if you top them with a thin slice of sugared lemon and a light dusting of powdered sugar instead of the glaze.
The Story Behind Olive Oil Cakes
People around the Mediterranean have been making olive oil cakes forever, often choosing olive oil over butter when baking. This vegan version keeps that tradition alive while fitting modern diets. Back in the day, these cakes were everyday treats made from stuff people usually had in their kitchens. You'll find lots of citrus and olive oil combos in Italian and Spanish baking, where they value simple, good ingredients more than complicated recipes.
Frequently Asked Questions
- → Could I try another flour type?
Absolutely! Swapping almond flour and gluten-free flour for all-purpose flour works. The texture and taste may shift slightly, though.
- → What’s the trick for thicker glaze?
To make it thicker, decrease almond milk or toss in more powdered sugar till it reaches the right texture you prefer.
- → Which ramekin size fits best?
Ramekins of 4 oz or 8 oz work fine. Simply tweak the bake time so they’re evenly cooked.
- → Can I prepare it before serving?
Sure! You can bake it a day ahead, store it airtight, and glaze it only right before you’re ready to enjoy.
- → What’s a substitute for olive oil?
You can try mild oils like grapeseed or avocado instead of olive oil if those suit your taste more.
- → How do I keep extra cake fresh?
Place leftovers in a sealed container. Keep at room temperature for up to 2 days or refrigerate for 5 days.