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Slice of cake on a plate with the remaining cake on a cake stand behind it
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5 from 5 votes

Vegan Olive Oil Cake with Cardamom "Honey"

This eggless and vegan Olive Oil Cake is brushed with a cardamom infused vegan honey that makes it really special. And its quick to whip together!
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes
Course: Dessert
Cuisine: Italian, Mediterranean
Diet: Vegan, Vegetarian
Servings: 8 Servings
Calories: 330kcal
Author: Megan Calipari
Cost: $5

Equipment

  • 1 8" Round Cake Pan
  • 1 Large Mixing Bowl
  • 1 Medium Bowl
  • 1 Whisk
  • 1 Rubber Spatula
  • Measuring Cups and Spoons
  • Parchment

Ingredients

For the Cake

  • 1 ½ Cups All Purpose Flour
  • 2 teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ½ teaspoon Kosher Salt
  • ¾ Cup Sugar
  • ½ Cup Extra Virgin Olive Oil
  • ¾ Cup Plain Non-Dairy Milk I used Oat
  • 2 teaspoon Lemon Juice
  • Zest of ½ a lemon

Cardamom Honey

  • ½ Cup Light Agave see note
  • 1 teaspoon Whole Cardamom Seed (not pods)
  • ½ teaspoon Lemon Juice

Instructions

To Make the Cardamom Honey

  • In a small saucepan over low heat, combine agave and cardamom seeds.
    ½ Cup Light Agave, 1 teaspoon Whole Cardamom Seed (not pods)
  • Bring to a simmer. Then allow to simmer for 5 minutes, stirring occasionally.
  • Remove from heat and set aside for the cardamom to steep and the mixture to cool for 20 minutes.
  • Add the lemon juice and stir.
    ½ teaspoon Lemon Juice
  • Strain into a container through a fine mesh strainer and set aside.

Make the Cake

  • Preheat oven to 375* F. Prepare a 8" round cake pan by greasing it and placing a parchment circle into the bottom of the pan.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
    1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ½ teaspoon Kosher Salt
  • In a large bowl, whisk together sugar, olive oil, milk, lemon juice and lemon zest.
    ¾ Cup Sugar, ½ Cup Extra Virgin Olive Oil, ¾ Cup Plain Non-Dairy Milk, 2 teaspoon Lemon Juice, Zest of ½ a lemon
  • Add the dry ingredients into the wet ingredients and whisk until combined.
  • Scrape the batter into the prepared cake pan and spread evenly.
  • Bake at 375* F for 22-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Remove the cake from the oven and immediately brush with about 2 tablespoons of the cardamom honey.
  • Allow to cool completely, then flip upside down onto a wire rack, then right side up onto a serving platter.
  • Drizzle with 2 more table spoons of cardamom honey and garnish with fruit or slivered almonds.
  • Slice and serve with the remaining cardamom honey for drizzling.

Notes

Be sure to use a high-quality Extra Virgin Olive Oil, here. It is the main flavor of the recipe.
My favorite is this olive oil by Lucini.
The light in "light agave" refers to the agave's color. It should be a light golden honey-like color.
Find whole cardamom seeds here.

Nutrition

Serving: 1Slice | Calories: 330kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 298mg | Potassium: 59mg | Fiber: 1g | Sugar: 29g | Vitamin A: 87IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 1mg