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This roasted pistachio lavender and lemon olive oil cake is completely plant-based and so light, bright, and tangy. The nuttiness of the roasted pistachio oil is to die for, and the olive oil keeps the moisture content high for the perfect texture that never tastes dried out. The touch of fresh lemon juice and lemon zest, as well as infused lavender flavors, gives this cake a wonderful botanical twist. It’s a blending of all my favorite flavors in one satisfying dessert.

The inspiration for this recipe came from a beloved friend. Being her birthday, she needed a proper birthday cake. She is also a huge lavender and lemon fan and enjoys more savory rather than sweet desserts. It can be challenging to create a cake with the subtleness of lavender without overpowering it, or without it getting too earthy. After a few iterations, I came up with this cake that I think blends all the flavors into a wonderfully perfect little cake. To keep the sweetness lower than traditional icing, I replaced that with a simple infused glaze and some crunch of crushed pistachios. I’ve been told the iced glaze combined with the dense moisture of the olive oil cake gives us donut vibes, and honestly, I am here for that!

Supplies and Equipment

We are starting with a simple olive oil cake but elevating it a bit by infusing it with the delicate essence of lavender. This aromatic addition marries vibrant citrus flavors with the nutty crunch of pistachios, and the bright tanginess of lemon, all enveloped in the subtle floral notes of lavender.

A brief note on the history: Olive oil cakes find their roots in Mediterranean cuisine where olive oil is king. Lavender has often been cherished for centuries in different cultures due to its therapeutic properties and subtle aroma. Combining the two adds a new dimension and sensory experience in a common dessert.

To achieve a lavender flavor component, we are using infused olive oil and some lavender extract. You can either infuse your own lavender oil, or I found this infused olive oil on Amazon that I actually really liked if I am short on time or don’t have lavender on hand. You will also need a quality lavender extract. I absolutely love this lavender extract paste. It’s amazing to work with and has great flavor for use in baking.

Infusing Lavender: Begin by infusing culinary-grade lavender into the olive oil. Heat the olive oil gently in a saucepan, then add dried lavender buds and allow them to steep for 20-30 minutes. You can leave this sit overnight and strain the next day as well. Strain the infused oil to remove the lavender buds, leaving behind a fragrant base for the cake batter.

We certainly can’t ignore the perfectly nutty addition of roasted pistachio oil. I am obsessed with it. It adds so much depth to the cake and the glaze balancing the bright lemon and tang. Check this toasted pistachio oil out, trust me you will become a convert overnight.

The last thing to note is getting a good springform pan. These make cheesecakes, cakes, and pies so much easier. Here are a couple of tips to make sure it’s working for you and not against you.

1. Preparation: Ensure the springform pan is well-greased and lined with parchment paper to prevent sticking. You can also grease it and lightly dust it with flour if you don’t have parchment paper.
2. Assembly: Assemble the springform pan securely, ensuring the latch mechanism is tightly closed to prevent leaks during baking.
3. Baking: Spread your batter evenly to ensure uniform baking. To prevent it from dropping in the center, rotate it partway through the baking process. If you still have trouble, wrap the top rim of the pan in a damp towel. It ensures the cake rises evenly.

Ingredients

Is vegan cake healthy? I hate to break the news but, no, not by any means. It’s got some health advantages over typical desserts, but we can’t get away from the fact that there is lots of oil and sugar in here. Is It healthier than regular store-bought cake with butter, sugar, eggs, and milk? Yes, I personally think so. But don’t fool yourself into thinking dessert can be a health food. However, there are some pretty cool benefits to some of the ingredients that I think are worth calling out.

• Lavender: Rich in antioxidants and known for its calming properties, lavender adds more than just fragrance to the cake. Plus, it’s just pretty to look at and I personally benefit from feeling good after eating something so beautiful.
• Pistachios: In addition to their texture and crunch, pistachios boast an impressive nutritional profile, packed with protein, fiber, and healthy fats that promote satiety and heart health. Nuts for the win!
• Citrus: Lemons provide a burst of vitamin C and antioxidants, supporting immune function and overall well-being.
• Olive Oil: Rich in monounsaturated fats and antioxidants, olive oil promotes heart health and adds richness to the cake without the need for butter.
• Flour: Opt for whole grain or gluten-free flour for added fiber and nutrients, ensuring a wholesome dessert that satisfies dietary preferences.

Tips and Tricks

Here are a couple of tips and tricks to make sure your cake comes out perfect every time!

1. Ingredient Selection: Opt for high-quality ingredients, including infused pistachio and lavender extra virgin olive oil, fresh lemons, and raw pistachios. These ingredients contribute to the cake’s distinctive taste and aroma.
2. Mixing Method: Begin by whisking together the wet ingredients. In a separate bowl, sift together the dry ingredients before gradually incorporating them into the wet mixture. Stir until just combined to avoid overmixing, which can result in a dense cake.
3. Baking Method: Transfer the batter to a prepared springform cake pan, spreading it evenly with a spatula. Bake in a preheated oven until golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool completely before removing it from the pan.
4. Dry Cake: To prevent a dry cake, avoid overmixing the batter and be mindful of baking time. Use a toothpick to check for doneness, and if necessary, reduce the baking time to retain moisture.
5. Soggy Bottom: To prevent a soggy bottom, ensure the oven is properly preheated and bake the cake on the middle rack to promote even heat distribution. Additionally, allow the cake to cool completely before removing it from the pan to prevent condensation.
6. Sunken Center: To prevent a sunken center, avoid opening the oven door prematurely during baking, as sudden temperature changes can cause the cake to collapse. Instead, rely on visual cues and use a timer to gauge doneness.

I can’t wait to hear what you think and for you to try making this delicious roasted pistachio lavender lemon olive oil cake. Happy baking!

Try these related recipes:

Delicious Vegan Banana Bread

Acai Bowls

Dairy-Free Bagels

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Roasted Pistachio Lavender and Lemon Olive Oil Cake

A light and bright lemony lavender olive oil cake made with rich roasted pistachio olive oil and topped with a nutty lemon glaze, chopped pistachios, and lavender. Full of moisture and flavor and it's completely plant-based.

Course Dessert

Keyword cake, glaze, lavender, lemon, olive oil, pistachios

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 slices

Author Allison Crawford at The Hungry Carrot

Ingredients

Cake Mix

• non-stick spray
• 2 tbsp lemon zest
• 1 cup sugar
• 1/2 cup lavender-infused olive oil (or regular olive oil)
• 2 tbsp pistachio oil (or more olive oil)
• 1/4 cup apple sauce (non-sweetened)
• 2/3 cup soy milk
• 2 tbsp lemon juice
• 1/2 tsp lavender extract or vanilla extract
• 1 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt

Glaze

• 1 tbsp pistachio oil
• 1 tsp lavender extract
• 3 tbsp lemon juice
• 1 3/4 cup powdered sugar
• chopped pistachios for topping
• extra lemon zest for topping

Instructions

• Preheat oven to 350 degrees. Spray non-stick cooking spray on a 9-inch springform cake pan
• Add lemon zest and sugar to a bowl and rub together to release the lemon oils. Whisk in olive and pistachio oil, applesauce, soy milk, lemon juice, and lavender or vanilla extract. Mix well.
• Fold in flour, baking powder, baking soda, and salt until just combined. Don't overmix.
• Pour into the cake pan and bake for 35 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, it's ready.
• Let the cake cool in the pan for 30 minutes before removing the springform. Cool completely on a wire rack.
• Meanwhile, whisk together the glaze ingredients.
• Spread the glaze over the cake. Top with pistachios, lemon zest, and lavender if using.
• Store at room temp in foil or plastic wrap for a couple of days. You can also freeze this for a couple of months by wrapping it in plastic wrap and then foil.

The post Roasted Pistachio Lavender and Lemon Olive Oil Cake appeared first on The Hungry Carrot.