How to Make Vegan Olive Oil Cake With Date Caramel

Clara Polito is a vegan baker, owner of Clara Cakes, and author of the Clara Cakes cookbook.

This cake is my answer to a no-fuss, romantic dessert. Thanks to the olive oil, molasses, and spice combo its texture and flavors are both perfectly delicate. The date caramel is just sweet enough, and brightens up the cake with a seasonal citrus zest. Although we can’t all live in an Italian countryside house, we can at least taste what it probably feels like through this cake.

Ingredients:

Clara Polito

Olive Oil Cake:

3/4 cup full fat coconut milk
2.5 tsp apple cider vinegar or coconut vinegar
1 1/4 cups all purpose flour
1/2 cup sugar
1/3 cup extra virgin olive oil
2 tbsp light molasses
1/2 tbsp vanilla extract
1/2 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp oatmeal (optional)

Date Caramel:

1 cup Medjool dates, soaked overnight in water. Drain, then pitted
1/2 cup coconut milk
1/4 cup water, 1 tbsp at a time (if needed)
1/8 tsp salt
1/4 tsp mandarin zest (or any orange citrus)
1 tsp lemon juice
2 tsp vanilla extract

Frozen or fresh raspberries, or preferred fruit, for topping

Instructions:

Clara Polito

Date Caramel:

1.) Soak dates overnight in water.

2.) Drain dates, then pit them if not already pitted.

3.) Using a food processor, pulse together the dates, coconut milk, vanilla extract, mandarin zest, lemon juice, and salt until smooth. Add water 1 tbsp at a time until a smooth caramel is formed.

Clara Polito

Olive Oil Cake:

1.) Preheat oven to 350 degrees. Coat either a 9x5” loaf pan or a 9” round cake pan with nonstick spray and flour. Place either a 9” round or 9x5” rectangular sheet of parchment paper circle to prevent cake from sticking.

2.) In a large bowl, whisk together the coconut milk and apple cider vinegar or coconut vinegar until foamy. Set aside for three minutes to let curdle.

3.) Add the molasses, olive oil, sugar, and vanilla extract to the coconut milk + vinegar mixture. Whisk until the mixture resembles a caramel, about two minutes.

4.) Sift in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg into the wet ingredients. Whisk until just combined, small bumps are okay. Fold in walnuts.

5.) Transfer batter to cake or loaf pan. Sprinkle batter with oatmeal. If using a loaf pan, bake for about 35-40 minutes, or until golden brown and toothpick comes out clean when poked in center. If using a round cake pan, bake for 20-25 minutes or until golden brown and toothpick comes out clean when poked in center.

6.) Remove cake from oven and transfer to a cooling rack.

Clara Polito

Construct:

Spread date caramel glaze on top of olive oil cake. Top with fresh or frozen fruit, toasted nuts, etc.

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