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Vegan Lemon Cake With Yogurt and Olive Oil

2022-10-15

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Let’s start with the credit: this cake was inspired by Chef Joel’s recipe – Yogurt and Olive Oil Lemon Cake.

His cake caught my attention immediately: lemony and juicy, with yogurt and olive oil, topped with sugar-lemon glaze, and garnished with toasted coconut chips. The recipe is easy:
Mix dry ingredients in a bowl.
Mix wet ingredients in a separate bowl.
Add the dry to the wet.
Transfer to a pan.
Place in the oven.

After the cake has cooled completely, pour the sugar-lemon glaze on top, and sprinkle with toasted coconut.

And yet, veganizing the recipe required changing the ratio of quantities. So, I adjusted the amounts and replaced the yogurt with vegan yogurt and the eggs with almond butter.

I baked it for about 45 minutes, let the cake cool completely on a wire rack, and then poured the sugar-lemon glaze over it. Next, I sprinkled a handful of toasted sliced almonds.

Enjoy, and let me know how it turned out 😋❣️

מתכון עוגת לימון יוגורט ושמן זית
Vegan Lemon Cake With Yogurt and Olive Olive
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.🍋🍋 🍋🍋
5 from 1 vote
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Servings 10
EQUIPMENT
Baking Pan 8-Inch X 4-Inch (20cm X 10 cm)
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Ingredients
  
Dry Ingredients
  • 1¼ cups white spelt flour, or all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
Wet Ingredients
  • ½ cup vegan plain yogurt
  • 1 Tablespoon almond butter or tahini
  • ½ cup sugar
  • zest from half a lemon
  • juice from one lemon about 3-4 Tablespoons
  • ½ tsp pure vanilla extract
  • ⅓ cup olive oil
Topping
  • 3-4 Tablespoon Toasted blanched sliced almonds
  • ½ cup powdered sugar* see note
  • 1 Tablespoon lemon juice* see note
  • ¼ tsp lemon or lime extract optional
Instructions
 
  • Preheat the oven to 180 degrees Celsius – 356 Fahrenheit
  • 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).
  • Sift the flour into a wide bowl, add baking powder and salt and mix with a whisk. Set aside.
  • 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.
  • Gradually add the flour mixture to the wet mixture and mix until combined without lumps. Avoid over-mixing.
  • Pour gently into the mold and level with a spatula.
  • 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.
  • 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.
  • 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
  • Toast the sliced almonds in a pan until golden, set aside.
  • 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.
  • 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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Filed Under: All Recipes, Cakes and Cookies, Desserts Tagged With: eggless lemon cake, no dairy lemon cake, vegan lemon sponge cake, vegan recipes

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Reader Interactions

Comments

  1. Sheila

    2023-08-06 at 11:55

    5 stars
    Delicious cake with a beautiful soft yet satisfyingly dense texture. It sliced really well too.

    Reply
    • Sara Dagan

      2023-08-06 at 20:15

      Thank you, Sheila
      Glad you liked the recipe :),

      Reply

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Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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