Lemon Olive Oil Cake

Vegan olive oil cake filled with lemon zest for deliciously subtle flavors and an ultra moist delicate crumb; a decadent and beautiful dessert.

Prep Time
10 mins
Cook Time
50 mins
Cooling Time
1 hr
Total Time
1 hr
5 from 1 vote
Course: Dessert
Cuisine: Vegan
Keyword: Vegan Olive Oil Cake
Servings: 12 people
Calories: 319 kcal
Author: Sarah McMinn
Olive Oil Cake
  • 2 tbsp. powdered sugar
  • 1 lemon, cut into wedges
  • 1/4 cup fresh blackberries
  • a few sprigs of fresh mint
  1. Preheat the oven to 350 F. Line the bottom of an 8" or 9" cake pan with a piece of parchment paper. Generously spray the pan with cooking spray and set aside. 

  2. In a mixing bowl whisk together olive oil, apple sauce, non-dairy milk, lemon juice, lemon zest, and sugar until the mixture is thick and consistent. In a separate bowl, combine flour, baking powder, baking soda, and salt. 

  3. Gently fold the dry ingredients into the wet, stirring until the dry ingredients are evenly hydrated and the batter is thick and smooth. 

  4. Pour cake into the prepared cake pan and bake for 45-60 minutes. The cake is done when a toothpick inserted in the middle comes out clean. Remove from oven and let cool 30 minutes before flipping onto a cooling rack to cool completely. 

  5. Once cool, dust with powdered sugar. Top with blackberries, lemon, and fresh mint. Serve immediately. 

Recipe Notes

Leftover cake can be stored in an airtight container at room temperature for up to 5 days. 

Nutrition Facts
Lemon Olive Oil Cake
Amount Per Serving
Calories 319 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 227mg10%
Potassium 136mg4%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 29g32%
Protein 2g4%
Vitamin A 75IU2%
Vitamin C 10.4mg13%
Calcium 63mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.