Vegan Olive Oil Cake

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There is nothing quite like my vegan olive oil cake with its tender crumb, sweet lemon flavor, and incomparably moist texture. I bake it in 50 minutes using lemons, flour, olive oil, and plant-based milk for the  absolute perfect dessert for afternoon tea.

Olive oil and lemon are a common combination in Mediterranean culture, especially in Greece, with Greek salad and Greek salad dressing recipes. However, cake isn’t something I would think of making with olive oil, but this traditional olive oil cake is by far one of the best cakes I have made in a long time.

My recipe is a moist cake with a perfect tender crumb made with olive oil instead of butter and a sweet lemony flavor that we just absolutely love. It kinda reminds me of this healthy cornbread recipe for texture, but without eggs, perfect for vegan and dairy-free lovers like us!

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🥘 Ingredients

It doesn’t take many ingredients to make my delicate and delicious Vegan Olive Oil Cake! Here’s what you need:

All-Purpose Flour: I use all-purpose flour to give this olive oil vegan cake with lemon its structure and texture.

Baking Powder: Seen as it’s an eggless cake, I use baking powder as the leavening agent to help the cake rise.

Sugar: Granulated sugar works well for this vegan dessert, dissolving quickly when mixed with wet ingredients. I like using organic cane sugar to ensure it’s 100% vegan-friendly.

Almond Milk: To keep the cake vegan, I add plant-based milk that also contributes to a subtle nuttiness.

Extra Virgin Olive Oil: For best results, I use good-quality olive oil to create a delicate texture and a moist crumb.

Vanilla Extract: Vanilla rounds out the flavors of this egg-free olive oil cake and creates a warm fragrance.

Lemon Juice and Lemon Zest: I use just a little bit of lemon juice and zest to make the cake bright and citrusy.

Powdered Sugar: To top this vegan lemon olive oil cake and make it look pretty, I sprinkle some powdered sugar over it!

Substitutions

Citrus: Instead of lemon juice and zest, I have tried this recipe with orange juice and orange zest. You can also try lime or grapefruit, too.

Sugar: Brown sugar or coconut sugar are good substitutes for white sugar when I don’t have it on hand. It changes the texture and color of the cake slightly, but still tastes amazing.

Milk: I have used other plant-based milks for this recipe. Oat milk, coconut milk, and soy milk will all work well.

Extract: When I don’t have vanilla extract , I use almond extract. Though the flavor is different, it is the best substitute for vanilla extract.

🔪 How To Make

Here is how to make my easy vegan olive oil cake recipe in five simple steps:

Combine Dry Ingredients: First, I preheat the oven to 320 degrees F, line a cake pan with parchment paper, and sift the flour, baking powder, and sugar into a large bowl.

Combine Wet Ingredients: Then, I combine the wet ingredients into another mixing bowl.

Mix The Two Together: Gently, I pour the wet ingredients into the dry ingredients and stir together until the batter is smooth, being careful not to overmix.

Bake: I pour the cake batter into the prepared pan and bake for 50 minutes until set. You can make this in a loaf pan or a cake pan – I have done both!

Cool On A Wire Rack: Finally, I let the baked vegan olive oil lemon cake cool, then invert it onto a cooling rack to come to room temperature.

Decorate: To garnish, I sift powdered sugar over the top of the cooled cake before serving.

📖 Variations

This simple cake can be a canvas for creativity in the kitchen. Here are some of my favorite ways to change things up:

Make A Chocolate Cake: If you love chocolate as much as I do, then this variation is for you! I add one cup of cocoa powder to the flour mixture to make a chocolate olive oil cake.

Orangey : I use orange juice and orange zest instead of lemon in this recipe for a bright orange taste!

Layer Cake: For a decadent birthday or special occasion cake, I double the recipe to make two round cakes. Then, I spread vegan whipped cream in between and around the sides and top of the cakes once cooled.

🍽 Serving Suggestions

This amazing cake is incredible all on its own, but there are plenty of other ways I like to serve it! Here are some of my favorites:

Pairings: I love to serve this olive oil cake for afternoon tea with my friends, with a light sugar-free angel food cake that I bake at the same time, or my exquisite vegan tres leches cake infused with saffron milk and topped with pistachio nuts.

Drinks: One of my favorite drinks to pair with light, fluffy cakes is this creamy, comforting vegan horchata. It’s so creamy and has a delicious cinnamon flavor that’s great all year round. and when the festive season comes around, this vegan shamrock shake flavored with mint and topped with whipped cream and chocolate chips complements this lemony olive oil cake perfectly.

🧊 Storage Directions

Refrigeration: I store leftover cake in the fridge for up to 5 days in an airtight container.

Freezing: I freeze the cake for up to 2 months, wrapping it tightly with plastic wrap before placing it in the freezer. Thaw in the fridge overnight.

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