With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all. Set aside for at least 5 minutes. They are far moister than butter cakes meaning they last longer and store better. Olive oil cake is a rich, moist cake that uses – you guessed it – olive oil rather than butter as the fat. In … Preheat the oven to 350 F. Line the bottom of an 8″ or, Pour cake into the prepared cake pan and bake for 45-60 minutes. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan. For that reason, when choosing an olive oil to provide the foundation of this dish, I turn to Bari Olive Oil Co. Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years. Pour the batter into the prepared skillet or baking pan and sprinkle the top with turbinado sugar and almond slices. How to Make Lemon Olive Oil Cake Simply whisk together the wet ingredients, then add in the dry. To speed this up, you can place the cake in the refrigerator at this point. Because of the cream cheese frosting and blueberry sauce I don’t recommend keeping it at room temperature for more than a couple of hours once assembled. Can this be made into mini cakes? In a small food processor, combine zucchini, olive oil, lemon zest, lemon juice, and dates. Let the cake continue cooling on a wire cooling rack until it is completely cool. Whisk together flour, baking powder, salt, and lemon zest to thoroughly combine. (<