Vegan Lemon Olive Oil Cake

This Vegan Lemon Olive Oil Cake is a light, moist, and citrus-forward dessert that’s both elegant and easy to make. The extra virgin olive oil adds richness without overpowering the bright lemon flavor, and the plant-based ingredients make it a reliable choice for guests with dietary restrictions — no one will miss the eggs or dairy!

Vegan lemon olive oil cake dusted with powdered sugar.
Clock symbol indicating preparation, baking, and chilling times

Prep – 15 minutes
Bake – 35 minutes

Slice of cake with frosting, representing a dessert.

8 slices
Ingredients
  • 1½ cups all-purpose flour
  • ½ cup almond flour
  • 1 cup plant milk
  • ¾ cup organic cane sugar
  • ½ cup olive oil
  • ¼ cup lemon juice + zest of 1 lemon
  • 1 tsp baking soda + 1 tbsp apple cider vinegar
  • Pinch of salt
Instructions
  • Preheat oven to 350°F (180°C).
  • Mix wet and dry ingredients separately, then combine.
  • Pour into greased 8 inch pan. Bake for 30–35 minutes.
  • Cool and dust with powdered sugar.

Tips & Tricks

  • Use high-quality extra virgin olive oil for the best flavor and texture — it should be smooth and fruity, not overly bitter.

  • Don’t overmix the batter — stir until just combined to keep the crumb tender.

  • Let the cake cool fully before slicing to allow the crumb to set and flavors to develop.

  • Stores well at room temperature for 2–3 days, or refrigerate for up to 5 days.

  • Serve as a simple tea cake, dusted with powdered sugar or topped with lemon zest.

  • Dress it up with a spoonful of coconut whipped cream, vegan yogurt, or a drizzle of lemon glaze.

  • Pairs beautifully with fresh berries, a fruit compote, or a glass of iced herbal tea.

  • Great as an afternoon treat, light dessert, or even a brunch offering.

Related Recipes

  • Lemon Bars – A more classic take on lemon desserts, rich and tangy with a buttery crust.
  • Cherry Almond Galette – A rustic fruit dessert that offers contrast in texture and seasonal appeal.
  • Lemon Sorbet – Bright and citrusy, this makes a refreshing pairing with the cake.