Cooking in the Kitchen with Lore Salas; Olive Oil and Lemon Breakfast Cake

Friday, March 6, 2020

Lore Salas, professional pastry and raw vegan chef shares the delicious plant-based recipe for her specialty Olive Oil and Lemon Breakfast cake- the perfect way to start a day for those with a sweet tooth!

"The secret behind this recipe is great-quality ingredients. I used extra virgin olive oil and honey from Fattoria La Vialla, which are now staples in my kitchen after my recent visit to this biodynamic farm in Italy. The result is a delicious, light and airy not-too-sweet cake with a nice hint of citrus. It’s perfect for a special breakfast or as an afternoon treat with a hot cup of tea (or coffee)."- Lore

The below recipe has been kindly supplied by Lore from her online food blog, Dates & Avocados. Find this recipe and many other delicious plant-based creations over on her website.


FOR THE CAKE (makes 1 cake of 20cm (8-inch) diameter):

-100g (3 3/5 oz) whole spelt flour

- 50g (1 4/5 oz) brown rice flour

- 50g (1 4/5 oz) buckwheat flour

- 2 tsp lemon zest

- 1 tsp pink Himalayan salt

- 1 tsp baking powder

- 1/2 tsp baking soda

- 3/4 cup coconut milk

- 1/2 cup unsweetened apple sauce/purée

- 1/3 cup extra virgin olive oil from “Fattoria La Vialla”

- 1/4 cup + 2 Tbsp honey from “Fattoria La Vialla”

- 2 Tbsp lemon juice

- 1 tsp pure vanilla extract


- 250g (9 oz) unsweetened coconut yogurt

- 1 Tbsp honey from “Fattoria La Vialla”

- 1/4 tsp pure vanilla extract

- Zest of half an organic lemon


Preheat the oven to 375ºF (190ºC/170ºC fan) and brush a 20cm (8-inch) diameter cake pan with oil. Set aside.


Combine dry ingredients in a bowl (sift the flours first) and mix well.


In a separate large bowl, whisk together the coconut milk, apple purée/apple sauce and honey until well combined. Mix in the lemon juice and vanilla extract.


Add the extra virgin olive oil gradually, whisking constantly, until the oil is fully incorporated.

Immediately pour the batter into the cake pan, while the baking soda and powder are still active.


Bake for 45 minutes or until a knife inserted into the center comes out clean and the top has a nice golden color.


While the cake is baking, prepare the frosting. Mix the coconut yogurt with the honey, vanilla extract, and lemon zest. Transfer the mixture to a pastry bag fitted with an open star piping tip.

Store the frosting in the fridge until ready to use.


Once the cake is baked, let it rest for a few minutes before unmolding and transferring to a cooling rack.

Allow the cake to cool completely before piping the frosting on top.

As a finishing touch, decorate the cake with pomegranate seeds and fresh dill leaves.

Recommended storage: Lore suggests the frosted cake can be stored in the fridge for up to 4 days, although it is best the day of, or the day after baking. Alternatively, without the frosting, the cake will keep well covered at room temperature for up to 4 days.

Have we inspired you to try this recipe for yourself? We'd love to see pictures of your end result on social media. Tag us with #LifeKitchens and tag Lore at @datesandavocados

Check out more of Lore's recipes at Dates and Avocados.

Explore Aurea, Lore's brand-new online cookery school here.

Check out more of our recipe posts on the Life & Style blog.

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