Olive and rosemary cake

45 min
  • Preparation : 25 minutesCook time : 45 minutes




    (IN A 30cm LOAF TIN)

    300g T45 flour

    90g vegetable oil

    250g unsweetened plant milk

    100g soy yoghurt

    14g baking powder

    4g salt

    25g acacia gum

    100g green olives

    1/2 tsp. dried rosemary


    • In a large bowl, mix together the flour, salt, acacia gum, baking powder and dried rosemary.
    • Add in the oil, plant milk and soy yoghurt. Mix until a smooth batter has formed.
    • Drain the olives thoroughly, then add them to the batter.
    • Oil and flour a loaf tin (or a cupcake tin), then pour in the batter.
    • Bake at 185°C for around 50 minutes, or until a toothpick inserted into the centre comes out clean.
    • Remove the tin from the oven, and allow the cake to cool for around ten minutes before extracting it from the tin.
    • For an even spongier outer texture, wrap the cake in cling film while still warm.

Why use acacia gum in this recipe ?

Acacia gum improves the cake’s texture, making the batter really smooth. Adding prebiotic fibre to this recipe also enhances its nutritional profile!

Receive latest Alland & Robert news !

Create an account

Would you like to set up a dedicated account ? Please note your information will only be stored to  give you access to our communications. Read our privacy policy for more information

Create an account