Vegan baking is increasingly popular, and it’s easy to see why. It encourages a more thoughtful approach to ingredients, often resulting in bakes that are both flavourful and healthier. Olive oil is a key ingredient that adds depth, moisture, and a smooth texture to vegan recipes – making it a staple on many shopping lists.
But which type of olive oil is best for baking, and how do you use it? Let’s take a look.
Why Choose Olive Oil in Baking?
Olive oil works particularly well in vegan baking. It helps keep cakes, cookies, and breads soft and moist, and adds a subtle richness that complements both sweet and savoury bakes. Unlike solid fats, it blends smoothly and helps bind the mixture without dairy or eggs.
Health Benefits of Extra Virgin Olive Oil
Extra virgin Olive oil in particular is rich in monounsaturated fats, antioxidants, and anti-inflammatory properties, making it an excellent choice for health-conscious bakers. Regular consumption of virgin olive oil is linked to various health benefits, including better heart health and reduced risk of chronic diseases.
- Supports heart health
- Contains anti-inflammatory compounds
- Helps protect against oxidative stress
It’s a natural, plant-based fat that adds a health benefit to every bake.
SWEET Bakes Adapted for Vegans:
Apple Pie
This vegan apple pie recipe uses La Española Olive Oil instead of butter. The result is a crisp, flaky pastry with a light, fruity flavour that pairs beautifully with the apple filling. It’s a straightforward recipe that delivers on both texture and taste.
Orange and Olive Oil BISCUITS
These vegan biscuits are full of citrus flavour, with La Española Extra Virgin Olive Oil replacing traditional dairy fat. The olive oil gives a crisp texture and gentle richness, while orange juice adds brightness. A simple and satisfying recipe, ideal for everyday baking.
SAVOURY Bakes Adapted for Vegans:
Braided Pesto Bread
This savoury bake is made with herby vegan pesto and olive oil for a soft, pull-apart texture. It’s ideal as a centrepiece for summer lunches or as an accompaniment to soups and salads. A great choice when you want something that looks impressive but is easy to make.
Pizza Toast
Made with rustic bread, vegan cheese, tomato, basil, and La Española’s Olive Oil Flavoured With White Truffle, this is a quick and satisfying take on a classic. The truffle oil adds extra depth and richness to a simple vegan snack.
Choosing a Dairy-Free Milk Alternative
When baking without dairy, plant-based milks are a reliable substitute. Here are a few options:
- Almond milk: Subtle flavour, lower in calories
- Soy milk: Higher protein content and good consistency
- Oat milk: Creamy texture and versatile for most bakes
What to Use Instead of Eggs
Eggs provide structure, moisture and binding – but there are many alternatives:
- Olive oil: Adds moisture and acts as a mild binder
- Applesauce: ¼ cup per egg, adds natural sweetness
- Mashed banana: Softens and sweetens cakes and muffins
- Chia or flax seed gel: 1 tbsp ground seed + 2.5 tbsp water replaces 1 egg
Cooking with Olive Oil
With just a few plant-based swaps and the right olive oil, it’s easy to make bakes that taste as good as – if not better than – the originals. Whether you’re trying vegan baking for the first time or refining your regular recipes, La Española has plenty of ideas and inspiration to guide you – check out our recipes here as well as our blog.