When life gives you lemons, you make lemonade and when life gives you olive oil… you make olive oil cake. I first tried pistachio olive oil cake at a restaurant because I absolutely love anything pistachio and anything cake. I was sold from the first bite so I dragged my Mum back to the same restaurant so that she could try it too! We thought about making an eggless version at home and played about with the recipe. In the end, we settled on a completely vegan and dairy-free cake as it ended up being so much lighter with a delicate crumb, just like this Vegan Mango and Coconut Loaf Cake. I made this cake for my brother’s birthday and it went down a treat! A generous amount of pistachios, good quality olive oil and polenta make this cake extra special. It turned out just how we wanted. Just don’t limit yourselves to serve this nutty cake only for birthdays, mother’s day or father’s day, I think it would be perfect for an afternoon tea or morning coffee as well. Pistachios in desserts are just something otherworldly! They’re fabulous in this pistachio halwa and saffron pistachio shortbread.
Ingredients in vegan pistachio olive oil cake
Because the main ingredients of this cake are pistachio, olive oil, we will start with them. If you are trying this cake for first time, try to use light or extra light extra virgin olive oil. The flavour is less intense. You will need fine polenta aka maize flour too, and in India, you can use makki ka atta. Use unsalted and unroasted pistachios as the salted variety will be far too salty. So, now we have all the main three ingredients out of the way, let’s talk about how to make this cake vegan. I have used flax eggs – the flax egg is the perfect natural vegan egg replacer. It’s inexpensive and works great in any baking recipes. To make flax egg at home, you will just need flax seeds, grind it in a coffee blender and use 1 tbsp + 3 tbsp water when recipes require 1 egg. Leave the mix for at least 15 minutes and then add in your wet ingredients. Next on the list is milk, and we used rice milk but you can use almond, hazelnut, soy or oat milk. All that’s left is sugar, plain flour (all purpose flour), orange or lemon zest and good quality baking powder.
Serving suggestions for vegan olive oil cake
This cake tastes so delicious on its own even when it is cold, but you can serve it warm with ice cream, sorbet or any poached fruit such as apricot, strawberries or rhubarb. I loved it with espresso or this coconut milk coffee.
Other vegan or eggless baking recipes
Eggless chocolate orange cake Ras Malai Cake Eggless Vegan peanut butter oatmeal chocolate chip cookies As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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