Name: Vegan Lemon Olive Oil Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 2 ½ cups (315g) all-purpose plain flour, spoon and leveled (see note for gluten-free option); 1 ¼ cups (250g) granulated sugar; 3 teaspoons baking powder; Pinch of salt (optional); 1 cup (250g) dairy-free milk, room temperature; ½ cup (125g) extra virgin olive oil; ⅓ cup (80g) lemon juice (from about 2-3 medium lemons); ~2 tablespoons lemon zest (from about 2-3 medium lemons); 1 teaspoon vanilla extract (optional); 1 ½ cups (150g) powdered sugar / icing sugar; 2-3 tablespoons lemon juice; 1 cup (150g) fresh berries

Jump to Recipe· 4.1 from 50 reviews

If you’re in the mood for a bright, zesty, and utterly delicious treat that’s completely plant-based, this Vegan Lemon Olive Oil Cake Recipe is about to become your new favorite go-to. It’s wonderfully moist, thanks to the olive oil that keeps each bite tender and rich without weighing it down, and the vibrant lemon juice and zest add a fresh, sunny pop of flavor that feels like springtime in every forkful. Whether you’re serving it for a casual afternoon with friends or an elegant dessert, this cake strikes just the right balance between simplicity and sophistication.

Ingredients You’ll Need

The image shows six small white bowls placed on a white marbled surface. The largest bowl at the top right is filled with light beige flour with a slightly rough texture. To its left, a small bowl contains bright yellow lemon juice mixed with zest, showing tiny bits of zest floating in the liquid. Below the lemon juice is a medium-sized white bowl with a blue pattern around the rim, filled with fine white sugar, looking smooth and granular. To the right of the sugar, there is a clear white bowl with creamy off-white dairy-free milk with a smooth surface. Below the sugar, another small white bowl holds shiny golden extra virgin olive oil with a clear, glassy liquid texture. The last bowl, at the bottom right next to the milk, is white and contains a mix of white baking powder and a small amount of light pink salt, both powders fine and soft. The setup is neat and well spaced, placed on a clean white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

This Vegan Lemon Olive Oil Cake Recipe uses simple, pantry-friendly ingredients that come together effortlessly. Each one plays a vital role: the flour builds the structure, the sugar sweetens, baking powder makes it rise beautifully, and the olive oil keeps the texture superbly moist. Lemon juice and zest provide that irresistible zing, and a bit of vanilla adds a subtle depth of flavor.

All-purpose plain flour (2 ½ cups / 315g): The base of your cake, spooned and leveled for accuracy; gluten-free option available.
Granulated sugar (1 ¼ cups / 250g): Sweetens the cake perfectly without overpowering the lemon notes.
Baking powder (3 teaspoons): Ensures your cake rises light and fluffy.
Salt (pinch, optional): Enhances the flavors subtly, balancing sweetness and acidity.
Dairy-free milk (1 cup / 250g): Keeps the cake creamy and moist, room temperature is best for smooth mixing.
Extra virgin olive oil (½ cup / 125g): Adds richness and a beautiful texture while complementing the citrus.
Lemon juice (⅓ cup / 80g): Provides the fresh, tangy flavor that defines the cake.
Lemon zest (~2 tablespoons): Delivers aromatic depth that elevates every bite.
Vanilla extract (1 teaspoon, optional): Adds a warm, comforting backdrop to citrusy brightness.
Powdered sugar (1 ½ cups / 150g): For icing, adds a sweet finish that pairs beautifully with lemon.
Additional lemon juice (2-3 tablespoons): Used to create a smooth, tangy icing or glaze.
Fresh berries (1 cup / 150g): A colorful and fresh topping that complements the lemon flavor.

How to Make Vegan Lemon Olive Oil Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 180°C (355°F). Line an 8-inch (20 cm) loaf pan with parchment paper—this little preparation ensures your cake will release gracefully and keeps the cake’s shape perfect.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together your flour, sugar, baking powder, and salt until evenly combined and there are no lumps. This step is key to making sure your cake rises evenly and achieves the perfect crumb texture.

Step 3: Add the Wet Ingredients

Pour in your dairy-free milk, olive oil, fresh lemon juice and zest, plus the vanilla extract if you’re using it. Gently mix until just combined—be careful not to overmix, or the cake could turn out dense instead of light and fluffy. This blending stage is where all those bright flavors and that silky texture come together.

Step 4: Bake to Perfection

Transfer your luscious lemon batter into your lined pan and smooth the top with a spatula. Pop it into the oven and bake for about 1 hour. To check if it’s done, insert a toothpick in the center; it should come out clean or with just a few moist crumbs. Because this cake is delightfully moist, a completely dry toothpick is not necessary. Keep an eye on the top, and if it browns too fast, tent with foil to protect it.

Step 5: Cool and Prepare the Icing

Let the cake cool inside the pan for 10 minutes before transferring it to a rack to cool completely. Meanwhile, whisk together powdered sugar and lemon juice until you get the consistency you want. Add more lemon juice for a thin glaze, or more sugar for a thicker icing that will sit perfectly atop the cake.

Step 6: Decorate and Serve

Drizzle the lemon icing over the cooled cake, then scatter a handful of fresh berries for a festive, colorful, and delicious finish that will truly impress your guests.

How to Serve Vegan Lemon Olive Oil Cake Recipe

A single loaf cake with a smooth, light brown texture sits on a white plate, covered by a shiny white glaze that drips down the sides in thick loops. On top of the glaze, there are fresh red strawberry halves, blue blueberries, and thin yellow lemon peel strips placed evenly across the cake. The background has a soft white marbled texture with a blurred jar of cream and purple flowers on the left side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

This cake shines with simple garnishes like powdered sugar dusting, fresh berries, or a light lemon glaze, all of which enhance the vibrant lemon flavor and add a touch of elegance without overwhelming the palate.

Side Dishes

Pair your Vegan Lemon Olive Oil Cake Recipe with a cup of herbal tea, fresh fruit salad, or even a scoop of vegan vanilla ice cream for a refreshing and delightful dessert experience that is perfect for any occasion.

Creative Ways to Present

For a fun twist, slice the cake into small squares and serve it as petite bites with a dollop of coconut whipped cream and a mint leaf. Or layer it with lemon curd and vegan yogurt in a trifle glass for a show-stopping, layered dessert.

Make Ahead and Storage

Storing Leftovers

Store your cake in an airtight container at room temperature for 1 day to maintain freshness. If you plan to keep it longer, refrigeration is best, where it will stay delicious for up to 3 days.

Freezing

You can freeze this cake without the icing for up to 1 month. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge before adding icing and berries.

Reheating

To enjoy your cake slightly warmed, pop a slice into the microwave for 15-20 seconds or warm gently in the oven wrapped in foil. This will revive that fresh-from-the-oven feel without drying it out.

FAQs

Can I use another type of oil instead of olive oil?

Yes, you can substitute olive oil with other mild-flavored oils like sunflower or avocado oil, but extra virgin olive oil adds a subtle, fruity note that complements the lemon beautifully.

Is this cake suitable for gluten-free diets?

Absolutely! Use a measure-for-measure gluten-free flour blend like King Arthur’s, and expect the baking time to increase by 5–10 minutes. Just keep an eye on it, as gluten-free flours can vary.

How tart will the lemon flavor be?

The lemon flavor is bright and fresh without being overpowering. The combination of juice and zest balances a lovely tang with sweet, floral notes from the olive oil and sugar.

Can I make the icing dairy-free and vegan?

Definitely! This icing is made with powdered sugar and lemon juice, making it naturally vegan and dairy-free—the perfect topping without any compromise.

What can I do if I don’t have fresh lemons?

Fresh lemons provide the best flavor and zest aroma, but in a pinch, store-bought lemon juice works, and you can add a splash of lemon extract to boost the citrus punch, though it won’t replace the zest’s brightness.

Final Thoughts

This Vegan Lemon Olive Oil Cake Recipe is a delightful celebration of simple, fresh ingredients coming together to create something truly special. It’s easy to make, utterly scrumptious, and perfect for sharing with loved ones on any day you want a touch of sunshine. I can’t wait for you to try it and enjoy every lemony, moist bite as much as I do!