Vegan Olive Oil Cake with Tahini Buttercream Frosting

Name: Vegan Olive Oil Cake with Tahini Buttercream Frosting
Yield: 1 8-inch cake
Ingredients: 8.75 ounces all-purpose flour; 1 teaspoon baking powder; 3/4 teaspoon kosher salt; 6 tablespoons JUST Egg (this is the recommended brand to use); 8.75 ounces granulated sugar; undefined undefined Zest of 1/2 orange; 1/2 cup quality extra-virgin olive oil; 3/4 cup creamy oat milk (the thicker and creamier, the better); 1 cup vegan butter - 2 sticks / 16 tablespoons (room temperature); 2 1/2 cups powdered sugar, sifted; 1/2 cup tahini; 1 teaspoon kosher salt; 10 undefined thyme sprigs, for decoration; undefined undefined Zest of 1/2 orange, for decoration; undefined undefined Pinch of flaky salt, for decoration

Kelley Heyer

Test Kitchen-Approved

Vegan Olive Oil Cake with Tahini Buttercream Frosting on a pink cake stand

Serves: 1 8-inch cake

Prep Time: 30 minutes

Cook Time: 40 minutes

This recipe was created by Kelley Heyer, which you can find on Instagram and TikTok. A cake that was created to help combat those overly sweet cakes. This cake is fresh, a little savory, with just the right amount of richness. Orange zest brightens up the base of the cake and then gets zested on top of the frosting for a garnish. You get a mix of sweet and savory thanks to the tahini buttercream frosting!

Ingredients

Vegan Olive Oil Cake

8.75 ounces all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
6 tablespoons JUST Egg (this is the recommended brand to use)
8.75 ounces granulated sugar
Zest of 1/2 orange
1/2 cup quality extra-virgin olive oil
3/4 cup creamy oat milk (the thicker and creamier, the better)

Tahini Buttercream Frosting

1 cup vegan butter - 2 sticks / 16 tablespoons (room temperature)
2 1/2 cups powdered sugar, sifted
1/2 cup tahini
1 teaspoon kosher salt
10 thyme sprigs, for decoration
Zest of 1/2 orange, for decoration
Pinch of flaky salt, for decoration

Directions

To make the cake

Step 1
Preheat your oven to 350 F. Grease and line an 8-inch cake pan with parchment paper.
Step 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3
In a large bowl, combine the JUST Egg, sugar, and orange zest. Mix until combined, for about 3 minutes.
Step 4
Pour in your olive oil and mix until the oil is fully incorporated and the mixture is lighter and slightly fluffy.
Step 5
Add in half your dry ingredients and fold until the dry is semi-incorporated, ensuring you aren't over-mixing.
Step 6
Add all the milk and mix until incorporated. Repeat the process by adding in the remaining dry ingredients. Stop mixing once the flour has been incorporated.
Step 7
Transfer the batter to the prepared cake pan and bake until the cake is golden brown. A toothpick or cake tester should come out with a few crumbs attached about 40 - 45 minutes. Transfer the pan to a cooling rack and let cool for 10 minutes, before removing from the cake pan and cooling completely.

To make the frosting

Step 1
In the bowl of a stand mixer, cream the butter on medium-highi until very fluffy and the color has lightened. Add in salt.
Step 2
Pour in the sifted powdered sugar, one cup at a time and carefully continue mixing.
Step 3
Make sure your tahini is smooth and there's no lumps and then add the tahini to the bowl until well incorporated.

Decorating your cake

Step 1
Add your cake to a cake stand after it's cooled completely.
Step 2
You can add the frosting however you'd like, whether with a piping bag or using a spatula. Once done, add on some thyme sprigs throughout. Zest on additional orange zest. Sprinkle on top flaky salt. Enjoy!