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–+ servings
עוגת לימון טבעונית חתוכה לפרוסות על מגש מלבני לבן, עם פרוסת עוגה מוגשת על צלחת לבנה ברקע, מעל מפה שחורה.

Vegan Lemon Cake With Yogurt and Olive Olive

5 from 1 vote
Juicy cake with a bold lemon flavor, vegan yogurt, and olive oil that take it to the next level! It's moderately moist and with a perfect texture; It's easy to make this cake, and if you follow the instructions - success is guaranteed. For garnish and extra flavor, pour a glaze of sugar and lemon and sprinkle a handful of toasted almonds.🍋🍋 🍋🍋
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Servings: 10
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1¼ cups white spelt flour, or all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
Wet Ingredients
Topping
  • 3-4 Tablespoon Toasted blanched sliced almonds
  • ½ cup powdered sugar* see note
  • 1 Tablespoon lemon juice* see note
  • ¼ teaspoon lemon or lime extract optional

Equipment

Method
 

  1. Preheat the oven to 180 degrees Celsius - 356 Fahrenheit
  2. Grease the pan, sprinkle with flour, and shake off excess. Next, cut a strip of baking paper that will fit the bottom of the pan (put the pan on a baking sheet, and draw a line around the pan to mark it).
  3. Sift the flour into a wide bowl, add baking powder and salt and mix with a whisk. Set aside.
  4. Put the wet ingredients in a separate bowl: yogurt, almond butter, sugar, lemon juice, lemon zest, and vanilla; mix well; add olive oil and mix well.
  5. Gradually add the flour mixture to the wet mixture and mix until combined without lumps. Avoid over-mixing.
  6. Pour gently into the mold and level with a spatula.
  7. Transfer to the center of the oven and bake for 40-45 minutes until a wooden skewer inserted into the center of the cake comes out clean.
  8. Put baking paper on the work surface. Place a wire rack over the baking paper. Remove the cake from the oven and put it on the rack to cool completely.
  9. When the cake has completely cooled, turn it over on the wire rack. Remove the mold and the baking paper. Turn the cake over again - face up.
Topping
  1. Toast the sliced almonds in a pan until golden, set aside.
  2. Mix powdered sugar, lemon juice* (see note), and lemon extract in a small bowl until you get a smooth mixture. Pour it on the cooled cake and spread it with a spatula. Allow the mixture to drip down the sides; it's part of the chic :) Using a spoon, collect the glaze accumulated on the paper and drip it onto the cake.
  3. While the glaze is still liquid, generously sprinkle the toasted almonds. Allow the glaze to harden before serving.

Notes

  • To get a snow-white glaze, use powdered sugar without vanilla beans. If you make powdered sugar at home according to the recipe in the blog - omit the vanilla in the recipe.
  • Please note: the less lemon juice you add to the powdered sugar, the whiter and harder the glaze will be, so it's better to add the lemon juice gradually.
  • Olive oil makes the cake taste delicious without any trace of olive oil flavor.  It also keeps the cake fresh and moist for a longer time. 
  • Based on a recipe by Chef Joel. :)

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