Spring always leaves me craving fresh and bright flavors! If this is you as well then you'll love this vegan lemon olive oil cake recipe. It is tender with caramelized crunchy edges, not too sweet and incredibly citrusy . Big plus: it can be made in 1 bowl!
I tested this cake recipe at least 5 times to get the perfect consistency but I think I finally nailed it! I wanted a moist texture but with firmer edges. What I love most about this vegan lemon cake is that it's a one-bowl, toss-everything-in kind of recipe. No fancy steps, no mess and way less washing up!
For more vegan cake recipes check out this Carrot Date Cake or my Vegan Almond Cake.
Ingredients & substitution notes
- Flour: I used white, all-purpose flour. I haven't tested the recipe using gluten-free flour.
- Almond flour: Adds some moisture and subtle nuttiness.
- Soft brown sugar: I love using brown sugar in this recipe because it gives a slightly caramelized, gently chewy crust - especially around the edges.
- Baking powder & soda: For rest results, try not to tweak the amount of lemon juice or leavening agents as they interact.
- Pinch of salt: Helps bring out the flavors even more.
- Olive oil: If you don't want the taste to be too overpowering I recommend using a mild, light-tasting extra virgin olive oil. If you don't have olive oil on hand you could still make this recipe and use any other neutral tasting oil like rapeseed or avocado.
- Plant milk: I used unsweetened soy milk but you could also use unsweetened almond milk or oat milk.
- Lemon juice: Use freshly squeezed and not bottled for best results.
- Lemon zest: Make sure the lemon you use is safe for eating the peel (usually unwaxed and organic).
- Pistachios: Could be replaced with chopped walnuts or hazelnuts.
- Powdered sugar: for the optional lemon glaze
See recipe card for quantities.
Step-by-step photo instructions
Step 1: Combine all the dry ingredients in a large bowl. Whisk until well combined.
Step 2: Add the wet ingredients to the dry ones.
Step 3: Thoroughly mix with a spatula until well combined. Add chopped pistachios (optional).
Step 4: Transfer the cake batter to a loaf pan and bake for about 50 minutes. Leave the cake in the pan for another 10 minutes then let cool completely on a wire rack.
Top tips
- Stick to ingredients: Working with fresh lemon juice and leaving agents can be tricky because of their individual ways of affecting the dough - trust me, I tested this cake at least 5 times to nail the consistency. Lemon juice and baking powder are both acidic and create a rise. Lemon juice can boost the reaction but too much can throw things off and make a cake sink. So for best results, try not to tweak the amount of lemon juice or baking powder.
- Chop pistachios: Using whole pistachios might make the cake a bit tricky to slice cleanly - they can create uneven cuts or cause the cake to crumble around them. I didn't mind that so I left them whole but if you prefer a smoother slice, I recommend roughly chopping them first.
- Sift baking powder: If your baking powder looks clumpy or crumbly, give it a quick sift to break it up and make sure it blends evenly into the batter.
- Decorate: ...with a simple lemon glaze (recipe in recipe card), a sprinkle of lemon zest or a few fresh berries.
Variations & add- ins
- Vanilla extract: Add a teaspoon of vanilla extract for some subtle vanilla flavors
- Fresh berries: You could either gently fold some fresh blueberries or raspberries into the batter or scatter a few on top of the cake after baking.
- Chocolate chips: Add a handful of dark chocolate chips for some chocolate flavors.
- Gluten-free: I haven't tested this cake using gluten-free flour but I think it might work just fine using a gluten-free flour blend.
Storage
Store in an airtight container at room temperature for 2 days or in the fridge for 4 days.
Pairing
These are my favorite drinks to enjoy with this vegan olive oil cake:
FAQ
If you don't want the taste to be too overpowering I recommend using a mild, light-tasting extra virgin olive oil.
Yes, the olive oil could be replaced with any other neutral tasting oil such as rapeseed or avocado.
Related recipes
Looking for other vegan cake recipes? Try these:
📖 Recipe
Vegan Lemon Olive Oil Cake
Ingredients
Dry Ingredients
- 1,5 cups (230 g) white all-purpose flour
- ¾ cup (75 g) almond flour
- 1 cup (200 g) soft brown sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- pinch of salt
Wet Ingredients
- ¼ cup (55 g) light, extra virgin olive oil *see notes
- ¾ cup (180 g) unsweetened soy milk (or oat, almond...)
- ¼ cup (60 g) fresh lemon juice (about 1,5-2 lemons)
- 1 heaped tbsp lemon zest
- ¼ cup (40 g) chopped pistachios (optional)
Glaze (optional)
- ¾ cup (90 g) powdered sugar
- 3 tablespoon fresh lemon juice
Instructions
Lemon Cake
- Preheat your oven to 180°C (350°F) (conventional heat) and line a loaf pan (8 inch/ 20cm) with parchment paper.
- In a large mixing bowl, whisk together all the dry ingredients. If your baking powder looks clumpy or crumbly, give it a quick sift to break it up and make sure it blends evenly into the batter.1,5 cups white all-purpose flour, ¾ cup almond flour, 1 cup soft brown sugar, 2 teaspoon baking powder, pinch of salt
- Add the wet ingredients. Use a spatula to gently fold everything together until just combined—don’t overmix.¼ cup light, extra virgin olive oil, ¾ cup unsweetened soy milk, 1 heaped tablespoon lemon zest, ¼ cup fresh lemon juice
- Transfer batter into the prepared tin, smooth the top, and bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cover with foil at around 35-40 minutes or when you feel that the cake becomes too dark on the top (it should be golden brown).
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before glazing or serving.
Glaze (optional)
- The glaze is optional: whisk together powdered sugar and lemon juice and pour the glaze over the cake.
Video
Notes
- Olive oil: If you don't want the taste to be too overpowering I recommend using a mild, light-tasting extra virgin olive oil.
- Stick to ingredients: Working with fresh lemon juice and leaving agents can be tricky because of their individual ways of affecting the dough. So for best results, try not to tweak the amount of lemon juice or baking powder/soda.
- Chop pistachios: Using whole pistachios might make the cake a bit challenging to slice cleanly - they can create uneven cuts or cause the cake to crumble around them. I didn't mind that so I left them whole but if you prefer a smoother slice, I recommend roughly chopping them first.
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