Rich and moist, this Dairy-Free Vanilla Cake is made with heart-healthy olive oil, perfect for those avoiding dairy, but without sacrificing any flavor. This simple recipe combines fragrant vanilla with a tender crumb, creating a delicious cake that’s both light and satisfying, and comes together in just 45 minutes.
For other dairy-free dessert recipes, also try my vanilla almond flour cookies and dairy-free waffles.
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✔️ Why This Recipe is Great
Gluten-Free Flours: Since many people don't like using pre-made gluten-free flour blends, I've included specific flours I'd recommend you use for great flavor and texture. If you want to use your own gf flour blend, simply substitute the sorghum flour, sweet rice flour, and psyllium husk for 2 cups of gf flour (make sure it include a binder).
Low Histamine Dessert: For me, one of the toughest things about a low histamine diet is the loss of sweets. Or at least, it feels like a loss of sweets, since you're not supposed to have sugar outside of a short list of low histamine fruits, but this is a rare exception (sugar substitutes are listed on the recipe card).
🥚 Ingredients
Olive Oil: I used a fresh extra-virgin olive oil here, and I highly recommend the same; the quality of the olive oil really comes through in the flavor of the cake.
Granulated Sugar or Allulose: I used a mix of both sugar and allulose here to minimize the sugar content, but I've also made it with only coconut sugar, which gives a more molasses flavor.
Eggs: you may be able to swap these for flax eggs, but I've only ever made with cake with whole eggs.
Milk: I used macadamia nut milk here, but if you're not dairy-free, you could use regular milk, as well.
Vanilla Powder: this dried, powdered form of the vanilla bean is twice as powerful as the traditional vanilla extract, but be careful that you buy real vanilla, without added sweeteners or fillers.
Gluten-Free Flour with Psyllium Husk: I used a blend of sorghum and white rice flour, but you can use a store-bought gluten-free flour if you tolerate all the ingredients - just be sure to add psyllium husk or another tolerated binder to replace the gluten.
Baking Powder: this one weird ingredient is the secret to olive oil cake. It basically helps to pull moisture to the surface during the baking process, aiding in the crisp top while keeping the inside soft and moist
See recipe card for full ingredients and exact quantities.
🍰 How to Make Olive Oil Cake (Step-by-Step)
Step 1) Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
Step 2) In a large mixing bowl, whisk together the olive oil and granulated sugar until well combined and slightly frothy (image 1).
Step 3) Add the eggs one at a time, mixing well after each addition (image 2). Then stir in the milk and vanilla powder until fully incorporated (image 3 & 4).
Step 4) In a separate bowl, combine your chosen flour & binder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined - be careful not to overmix (image 5).
Step 5) Pour the batter into the prepared cake pan and smooth the top with a spatula (image 6).
Step 6) Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 7) Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
🫐 Variations
- Adding Citrus: Incorporate lemon or orange zest into the batter for a bright, refreshing twist without adding any high histamine ingredients.
- Berry Swirl: Fold in up to half a cup of fresh or frozen berries like blueberries or raspberries for bursts of fruity flavor.
- Spiced Cake: Add up to ½ teaspoon of cinnamon and ¼ teaspoon of cardamom for a warm, aromatic flavor profile.
- Nutty Addition: Stir in up to ½ cup of chopped nuts such as almonds or pistachios, for added texture and richness.
- Glaze or Frosting: Top with a dairy-free glaze or frosting made from coconut cream or vegan butter for extra indulgence.
- Herb Infusion: Experiment with infusing the olive oil with fresh herbs like rosemary or thyme for a unique, sophisticated flavor without having to add any extra ingredients directly into the cake.
🍞 Storage and Reheating
Since my freezer is already teeming with leftovers, I appreciate that you only get 8 servings of cake out of this, as written. You can safely freeze this cake, ideally pre-sliced with parchment paper between each slice, for to 6 months, and defrost each one at 375°F (190°C) for 3-5 minutes.
👨🏻🍳 Expert Notes & Tips
Serving Suggestions: This cake is delicious on its own, but you can also top it with a dairy-free frosting or a simple dusting of powdered sugar for an extra touch.
Flavoring: Feel free to add in some citrus zest or spices like cinnamon for a different flavor profile.
Storage: Store any leftovers in an airtight container at room temperature for up to 3 days, if you tolerate leftovers, or you can refrigerate for longer freshness.
Filling or Topping: I served this with our recipe of stewed apples and it was a great pairing! Other delicious options include any of my jam recipes and the passion fruit syrup.
❓ Other Sweet Desserts to Try
🙋 Frequently Asked Questions
Yes, you could use other neutral oil, but olive oil adds a unique flavor and moisture, as well as being a generally healthy addition to the diet.
This recipe is dairy-free but includes eggs, as written. To make it vegan, you can use egg substitutes like flax eggs or applesauce, though I haven't tried it myself.
You can use dairy-free frostings made from coconut cream, vegan buttercream, or nut-based creams, though I prefer a citrus-scented glaze on this cake.
No, using mild or light olive oil ensures a completely subtle flavor that complements the vanilla without overpowering it, though personally I like the uniqueness that using different single origin olive oils adds to the recipe.
Ensure you don’t overbake the cake, and consider adding a bit more olive oil or a dairy-free yogurt alternative for extra moisture if your first try tastes dry to you.
Have you tried this recipe?
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📖 Recipe
Dairy-Free Vanilla Cake (Olive Oil Cake)
Equipment
- oven
Ingredients
- ½ cup olive oil 120ml
- 1 cup granulated sugar or allulose 200g
- 3 large eggs
- 1 cup alternative milk (like almond, macadamia, or oat milk) 240ml
- 1 teaspoon vanilla powder
- 2 cups flour OR gluten-free flour with psyllium husk 240g
- 2 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, whisk together the olive oil and granulated sugar until well combined and slightly frothy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the milk and vanilla powder until fully incorporated.
- In a separate bowl, combine your chosen flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined - be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
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