This vegan cake is a variation of an Italian water cake baked with olive oil and water. It is a delicious cake that can be enjoyed with the recommended glaze or dusted with powdered sugar. There are so many possible variations – try adding chopped fruit, berries or nuts to the batter.
The Cake 🎥
YOU WILL NEED
ALMOND CAKE MIX
WET INGREDIENTS
¾ cup unsweetened vegan milk or water (180g)
½ cup mild extra-virgin olive oil (100g)
¼ cup orange juice (60g)
Zest from one small orange
TOPPING
1-2 tablespoons superfine or castor sugar
Sliced almonds
INSTRUCTIONS
- Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
- Stir vegan milk (or water), olive oil and orange zest until well combined.
- Place almond cake mix in a large bowl.
- Slowly add the liquid blend to the almond cake mix while mixing with a hand-held whisk until well combined.
- Pour batter into prepared pan and evenly sprinkle with sugar and a handful of sliced almonds.
- Bake for 42-45 minutes or until toothpick inserted in center comes out clean. Cool in baking pan for about 10 minutes before unmolding.
The Glaze
YOU WILL NEED
INGREDIENTS
2 tablespoons granulated sugar
2 tablespoons orange juice
1 tablespoon extra-virgin olive oil
¼ teaspoon orange blossom water
INSTRUCTIONS
- Microwave sugar and orange juice on high for 60 seconds or until it develops a syrup-like consistency.
- Add olive oil and almond blossom water and stir until thoroughly blended.
- Lightly brush glaze all over cooled cake.