Vegan Olive Oil Cake

This vegan olive oil cake is infused with olive oil and lemon zest, then topped with powdered sugar for a rich, vibrant, and fruit-forward dessert. The olive oil gives it an incredibly moist crumb and a melt-in-your-mouth texture. Serve it with fresh berries, vegan whipped cream, or lemon slices!

Why you’ll love this recipe

• Unique taste: The pairing of olive oil and lemon offers a rich yet refreshing taste that's unlike any other cake you've tried!
• 10 ingredients: You only need 10 ingredients to make the perfect cake, most of which are pantry staples and easily accessible.
• Allergen-friendly: This vegan lemon olive oil cake is ultra-moist and dairy-free, making it a guilt-free indulgence when you need something sweet.

What is vegan olive oil cake?

Olive oil cake is a rich, moist, and flavorful dessert that utilizes olive oil as the fat component rather than butter. Because of this swap, it leans more toward the subtly fruity and rustic side, rather than the pure sweetness found in your typical cake recipes.

You’ll be happy to know this recipe is ridiculously quick and easy to whip together since you don’t have to wait for the butter to soften before mixing the ingredients! But, my favorite part of vegan olive oil cake is just how moist and tender every bite is.

Olive oil makes the crumb delicate and unbelievably soft, especially if you use a good-quality brand. Once your cake is done, serve it with a sprinkle of powdered sugar, fresh fruit like blueberries or blackberries, and a slice or two of fresh lemon.

Ingredients & Substitutions

• All-purpose flour: Provides the cake with structure but also a tender texture. For a gluten-free option, use a 1:1 gluten-free flour blend like Bob’s Red Mill.
• Sugar: Adds sweetness and helps in browning the crust. You can use organic granulated sugar or unrefined cane sugar.
• Leavening agents: I use baking powder and baking soda (which reacts with the lemon) to help the cake rise. If you use only baking soda, you will need to include more lemon juice to activate it.
• Salt: Enhances flavors and balances the sweetness. Use fine-grain for the best results.
• Olive oil: Extra-virgin olive oil adds moisture and a unique, fruity flavor. It also contributes to a soft crumb. Canola oil will work, though the flavor will change.
• Apple Sauce: Apple sauce is an egg replacement in this cake, providing structure and moisture. You can also try aquafaba (brine from a can of chickpeas).
• Oat milk: Adds moisture and a slightly sweet flavor. Almond milk, soy milk, or any other plant-based milk will work, but I find oat milk is the best.
• Lemon juice: Freshly squeezed lemon juice adds a tangy flavor and activates the baking soda. You can also try lime juice for a different flavor profile.
• Lemon zest: Infuses a strong citrus flavor, making the cake aromatic and bright. Orange or lime zest (or a mixture) would be delicious as well.
• Powdered sugar: Adds a sweet finish and a decorative touch! You can make your own powdered sugar by blending 1 cup of granulated sugar and 1 tablespoon of cornstarch.

How to make a vegan olive oil cake

• Step 1: Start by preheating your oven and greasing a 9-inch baking pan with olive oil (it is a vegan olive oil cake after all)!

• Step 2: Sift all the dry ingredients through a mesh sieve. This step removes any lumps and helps aerate the batter, resulting in a light and tender cake.

• Step 3: Whisk all the wet ingredients in another bowl, making sure everything is at room temperature for the best results. Add the wet mixture to the dry ingredients slowly to avoid over-mixing.

• Step 4: Transfer the batter to the prepared cake pan, then bake it until a toothpick inserted into the center comes out clean (or with just a few crumbs).

• Step 5: Let the cake cool in the pan, then gently remove it and transfer it to a cake tray. Let it cool before dusting it with sugar so it doesn't melt into the cake.

What to serve with vegan lemon olive oil cake

This vegan lemon olive oil cake makes the perfect canvas for a variety of toppings like these:

• Oat milk whipped cream
• Fresh berries or lemon slices
• A drizzle of blackberry simple syrup, agave syrup or a dusting of cocoa powder
• A scoop of vegan ice cream
• Vegan caramel

Storage & Reheating

For any leftover vegan olive oil cake, follow these storage instructions:

• Room temperature: You can keep the cake in an airtight container at room temperature for up to 5 days.
• Freezer: Once completely cooled, wrap individual slices in plastic wrap, then aluminum foil and freeze them for up to 3 months.
• Prep ahead: You can prepare the batter a day in advance and refrigerate it to save some time on the day of baking.

Variations

• Orange: Replace lemon zest and juice with orange for a different flavor.
• Herbed: Add some chopped rosemary or thyme for a more herbaceous take.
• Berry: Incorporate fresh berries into the batter for bursts of juiciness.
• Coconut: Fold in shredded coconut for a tropical flavor.

Top tips

• Quality olive oil: Invest in good-quality olive oil for this recipe as it’s the primary ingredient and really imparts its flavor.
• Aquafaba: Chickpea brine can vary in thickness. If yours is particularly thin, reduce it in a saucepan by about a third to a half.
• Zesting: Only zest the outer, colored part of the lemon. The white part is quite bitter.
• Test for doneness: Use the toothpick test to ensure the cake is done. There should be very few (if any) crumbs.

FAQ

More dessert recipes

If you loved this vegan olive oil cake recipe, check out some more plant-based desserts like these:

• Vegan Flan: Rich, creamy, and indulgent flan made without eggs or dairy!
• Vegan Tiramisu: Decadent layers of lady fingers and velvety vegan mascarpone. 
• Vegan Crème Brûlée: A crunchy, creamy, and satisfying treat.
• Gluten-Free Chocolate Muffins: Indulgent yet healthy-for-you muffins.
• Vegan Strawbery Muffins: Moist and tender muffins packed with fruity flavors.