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Vegan Lemon Olive Oil Cake

Vegan Lemon Olive Oil Cake prepared dish

This tender vegan lemon cake uses olive oil, almond milk, and fresh lemon zest for a bright, moist crumb without eggs or dairy. A simple lemon glaze gives the finished cake a polished bakery-style finish.

This recipe is american style, dessert, scaled for 8 servings, with 20 min prep and 35 min cook.

Prep: 20 min · Cook: 35 min · Total: 55 min · Serves: 8

Quick cooking notes

  • Core ingredients include baking powder, powdered sugar, vanilla extract, lemon zest.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 2 tsp baking powder
  • 0.75 cups powdered sugar (sifted)
  • 2 tsp vanilla extract
  • 2 tbsp lemon zest (finely grated)
  • 2 tbsp lemon juice (for glaze)
  • 0.75 cups unsweetened almond milk (room temperature)
  • 0.5 tsp baking soda
  • 0.5 cups extra-virgin olive oil
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 cups granulated sugar
  • 0.25 cups fresh lemon juice (strained)
  • 0.5 tsp fine sea salt

Instructions

  1. Arrange a rack in the center of the oven and preheat the oven to 350°F (175°C) for at least 15 minutes so the heat is even before baking.
  2. Grease an 8-inch round cake pan with a thin film of oil, line the bottom with parchment paper, and lightly flour the sides so the baked cake releases cleanly.
  3. In a large mixing bowl, whisk 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 0.5 tsp baking soda, and 0.5 tsp fine sea salt for 30 seconds, until the leaveners are evenly distributed and no lumps remain.
  4. In a medium bowl or large liquid measuring cup, whisk 0.75 cups unsweetened almond milk, 0.5 cups extra-virgin olive oil, 0.25 cups fresh lemon juice, 2 tbsp lemon zest, and 2 tsp vanilla extract for about 45 seconds, until the mixture looks glossy and slightly thickened.
  5. Pour the wet mixture into the bowl of dry ingredients and fold with a silicone spatula for 45 to 60 seconds, scraping the bottom of the bowl, just until no dry flour streaks remain; the batter should be pourable and slightly bubbly.
  6. Transfer the batter to the prepared 8-inch cake pan, smooth the top with an offset spatula, and tap the pan firmly on the counter 2 or 3 times to release large air bubbles.
  7. Bake the cake on the center rack at 350°F (175°C) for 32 to 35 minutes, until the top is lightly golden, the center springs back when gently pressed, and a toothpick inserted into the middle comes out clean or with only a few moist crumbs.
  8. Set the pan on a wire rack and cool the cake in the pan for 15 minutes, until the edges begin to pull slightly from the sides and the pan is comfortable to handle.
  9. Run a thin knife around the edge of the pan, invert the cake onto the wire rack, peel off the parchment, and turn the cake right side up; let it cool completely for 45 to 60 minutes before glazing so the icing does not melt.
  10. In a small bowl, whisk 0.75 cups powdered sugar with 2 tbsp lemon juice for 1 minute, until the glaze is smooth, opaque, and thick enough to ribbon off the whisk.
  11. Place the cooled cake on a serving plate, spoon the lemon glaze over the center, and use the back of the spoon to spread it toward the edges so it drips lightly down the sides.
  12. Let the glazed cake stand at room temperature for 15 minutes, until the glaze looks set and matte, then slice into 8 wedges with a sharp knife.

Nutrition (per serving)

  • Calories: 370
  • Protein: 4 g
  • Fat: 15 g
  • Carbohydrates: 56 g
  • Fiber: 1 g
  • Sugar: 33 g
  • Sodium: 275 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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