Embark on a culinary journey with these Petite Vegan Olive Oil Cakes, a recipe that offers a delightful twist on traditional baking. Perfect for those moments when a full-sized cake is too much, or when you’re short on ingredients, this recipe is a testament to the beauty of simplicity. Crafted with clean and healthy ingredients, these cakes are not only gluten-free but also vegan-friendly, ensuring a guilt-free indulgence that everyone can enjoy.
Why You’ll Love This:
These petite cakes capture the essence of thoughtful baking, combining the robust flavor of olive oil with the light, citrusy undertones of lemon. The almond flour base adds a nutty depth, while the gluten-free flour ensures a tender crumb that’s accessible to those with dietary restrictions. Topped with a luscious vanilla glaze, these cakes are a symphony of flavors and textures that will have you reaching for seconds.
Perfect Occasion:
Whether you’re hosting a sophisticated afternoon tea, celebrating a special occasion, or simply indulging in a sweet treat with your morning coffee, these vegan olive oil cakes are perfectly suited. Their individual serving size makes them a charming addition to any event, offering a personal touch that’s both elegant and thoughtful.
Decoration Tips:
Enhance the visual appeal of these cakes with a few simple touches. Consider garnishing with thin lemon slices, fresh berries, or a sprinkle of crushed nuts for added texture and color. For a festive look, edible flowers or a dusting of powdered sugar can elevate these cakes into a work of art, making them as beautiful as they are delicious.
Cake Ingredients:
- 1/4 cup olive oil
- 1/4 cup unsweetened almond milk
- Juice from 1 to 2 lemons (depending on size)
- 1/2 cup granulated sugar
- 3/4 cup almond flour
- 1/2 cup flour for gluten-free baking
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1 to 2 tablespoons almond milk (or another plant-based milk)
- 1 teaspoon vanilla extract
Cake Preparation:
- Warm the oven to 350°F (177°C).
- Combine olive oil, almond milk, and lemon juice in a bowl, mixing well. Stir in sugar until well blended.
- Gently fold in both types of flour, baking powder, and baking soda, mixing until just combined.
- Use a non-stick spray to lightly coat Mini Oven-Safe Ramekins. Divide the batter among the ramekins, leaving a small space at the top.
- Optionally, place ramekins on a baking sheet for easier handling. Bake for 32-35 minutes for 4 oz ramekins or 40-42 minutes for 8 oz ramekins, until a toothpick inserted comes out clean.
- Allow to cool completely before applying glaze or serving as is.
Vanilla Glaze Preparation:
- Whisk together powdered sugar, 1 tablespoon of almond milk, and vanilla extract. Adjust consistency with more milk if needed, aiming for a thick but pourable glaze.
- Once cakes are cooled, drizzle with glaze, covering the tops smoothly.
Enjoy these delightful vegan olive oil cakes, a testament to the joy of baking with intention and care.
