Imagine a pound cake so moist, so rich, and so incredibly flavorful that you won't believe it's dairy-free. This Olive Oil Vanilla Bean Pound Cake is about to revolutionize your baking game, proving that dairy-free desserts can be just as luxurious and satisfying as traditional recipes. With the subtle richness of olive oil and the intoxicating aroma of real vanilla bean, this cake will transport your taste buds to a world of pure culinary bliss.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup olive oil
- 1 cup coconut sugar
- 4 large eggs
- 1 vanilla bean, split and scraped
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with olive oil or line it with parchment paper for easy removal of the cake.
- In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk these dry ingredients together until they are well mixed and set aside.
- In another mixing bowl, add the coconut sugar and olive oil. Using a whisk or an electric mixer, blend them together until the mixture is smooth and creamy.
- Add the eggs to the olive oil and sugar mixture, one at a time, mixing well after each addition. This will help to incorporate air into the batter, giving the cake a light texture.
- Scrape the seeds from the vanilla bean into the mixture. If you don't have a vanilla bean, you can substitute with 1 teaspoon of pure vanilla extract. Mix until the vanilla is evenly distributed throughout the batter.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the pound cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Once cooled, slice the pound cake and serve. This cake pairs beautifully with fresh fruits or a drizzle of dairy-free yogurt for added flavor.
Tips
- Use high-quality olive oil for the best flavor - extra virgin works best for a more robust taste.
- Make sure all ingredients are at room temperature to ensure smooth mixing and even baking.
- Don't overmix the batter - mix just until ingredients are combined to keep the cake light and tender.
- Use a vanilla bean if possible, as it provides a more intense and authentic vanilla flavor compared to extract.
- Check the cake's doneness by inserting a toothpick - it should come out clean with just a few moist crumbs.
- Allow the cake to cool completely before slicing to prevent it from crumbling.
- Store the cake in an airtight container at room temperature for up to 3-4 days to maintain its moisture.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 5g
Fat: 27g
Saturated Fat: 4g
Cholesterol: 95mg
