Vegan Olive Oil Cake with Whipped Coconut Cream and Cherry Compote

Difficulty: Hard | Makes: 6-8 Servings

Olive oil cake never looked so good. This delicious recipe features a smooth whipped coconut cream and sweet cherry compote. Made with Roland® Aquafaba, this cake is fluffy, delicious, and vegan!

For the Cake

440 g (3 ½ cups) flour
200 g (1 cup) granulated sugar
200 g (1 cup) dark brown sugar
4 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
Zest of 1 lemon
300 g Roland® Aquafaba
340 g (1 ½ cups) Roland® Extra-Virgin Olive Oil
240 g (1 cup) plant-based milk
2 tablespoons Roland® Preserved Lemon Paste
2 tablespoons lemon juice
3 teaspoons vanilla extract

For the Cherry Compote

1 cup cherries, pitted and halved
1 cup Roland® Whole Broken Amarena Cherries in Syrup
2 tablespoons syrup from Roland® Amarena Cherries
1 tablespoon fresh lime juice
Zest of 1 lime

To Serve

1 can Roland® Unsweetened Coconut Milk, refrigerated overnight
1 tablespoon powdered sugar
Mint sprigs, to garnish
Crushed pistachios, to garnish

Directions

Line a 2-inch half-size hotel pan with parchment paper (with overhang). Lightly oil the parchment and sides
In a large bowl, whisk the dry ingredients together, In a separate bowl, whisk together the olive oil, plant-based milk, preserved lemon paste, lemon zest, lemon juice, and vanilla extract
In the bowl of a stand mixer (or hand mixer), whip aquafaba on high until soft, glossy peaks (4-6 minutes). Mix the wet ingredients into the dry ingredients and whip until just smooth. Add the whipped aquafaba in 3 additions, folding gently with a spatula
If cooking in a conventional oven: Preheat to 325 degrees F and bake for 50-60 minutes. Bake on the center rack and be sure not to open the oven for the first 40 minutes. After 40 minutes, rotate the cake, then pull the cake out when a toothpick tests with a few moist crumbs
If cooking in a combi oven: Preheat to 300 degrees F on convention mode, 0% humidity, fan speed low, and bake for 45-60 minutes. Bake on the center rack and be sure not to open the oven for the first 30 minutes. After 30 minutes, rotate the cake, then pull the cake out when a toothpick tests with a few moist crumbs but mostly clean
Combine the chilled coconut cream and powdered sugar and whip for a few minutes or until whipped cream consistency
Combine the fresh and Amarena cherries with their syrup, lime zest, and juice to make the cherry compote
Once the cake is cool, remove, slice into triangles, and garnish with the cherry compote, whipped coconut cream, mint, and pistachio