Whole Wheat Olive Oil Tea Cake (Vegan!)
Made with whole wheat flour and rich olive oil, this subtly sweet Olive Oil Tea Cake is perfect when paired with tea or coffee!
Servings: 12 servings
Calories: 244kcal
Ingredients
- ¾ cup soy milk
- 2 teaspoons lemon juice
- 2 cups whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup sugar
- ½ cup + 1 tablespoon aquafaba*
- ¾ cup olive oil
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 °F and grease a standard loaf pan. Set it aside.
- Combine the soy milk and lemon juice to form buttermilk. Set it aside for 5 minutes.
- Prepare your aquafaba by opening a can of chickpeas and pouring the liquid into a jar.
- In a large mixing bowl, whisk together the dry ingredients, from the whole wheat flour to the salt.
- In a separate mixing bowl, whisk together the wet ingredients including the sugar, aquafaba, olive oil, lemon zest, vanilla extract and buttermilk.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into your prepared loaf pan and bake for about 50 minutes or until golden on top and a toothpick inserted into the center comes out clean.
- Allow the tea cake to cool for 5-10 minutes in the pan before removing it to finish cooling on a wire rack.
- Slice the tea cake and serve it with fresh fruit, yogurt or however you like!
- Store in an airtight container in the fridge for a few days.
Video
Notes
*Aquafaba is the viscous liquid from a can of chickpeas. You can probably substitute the liquid from a can of white beans if you don't have a can of chickpeas on hand.
Nutrition
Serving: 1slice | Calories: 244kcal | Carbohydrates: 28g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 138mg | Potassium: 95mg | Fiber: 2g | Sugar: 13g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg