You’ll absolutely love this luscious vegan lemon olive oil cake! The bright, citrus aroma and light, airy texture make it a winner in our world. So easy to whip together with ordinary, everyday ingredients––you probably already have them canoodling in your kitchen cupboard.
With no eggs or dairy in sight, you might think that this cake would be totally dense and dry but, FYI, it’s not. Adding a ripe banana and moist applesauce to the mix creates the most perfect consistency. This Italian-inspired dessert is incredibly divine and begging to be baked ASAP.
Although a freshly baked cake smells amazing, I always feel that the texture and taste is even better the next day. When the cake has cooled, the lightness and airiness of the cake is improved. The lemon flavor is more pronounced, too. Other ways you can serve up this delightful cake include:
Bring on the Bananas – Serve your cooled vegan lemon olive oil cake with a solitary scoop of banana nice cream. Strawberry would be scrumptious or also a marvelous Mango Berry. It’s all up to you!
Opt for Oranges – You can easily swap the lemon juice for orange juice in this recipe, as well as for the zest. Your cake will become a little sweeter and have an entirely new and fantastic flavor.
Cover With Coconut Cream – Instead of powdered sugar, add a layer of coconut cream to your cake. The cream will add another dimension to your cake and serve as a lovely white background for any toppings or decorations.
Reach for Raspberries – These sweet and tart berries are a perfect pairing for this light and fluffy dessert. You can either add a bit of buttercream frosting, coconut cream, or perky powdered sugar to the top and then arrange your berries as you please.
Layer With Lemon Slices – Candied lemon slices would be both delicious and gorgeous as a garnish. With their bright citrus tang and sugar-crusted exterior, they’re sure to bring out the best of the cake’s flavors. (If lemons are top priority for taste, you’ll love this Lemon Smoothie recipe!)
Storage is simple because this cake is unfrosted. To keep the cake from drying out due to moisture loss, cover with a cake keeper or an overturned bowl to keep it fresh. This vegan lemon olive oil cake should be fine at room temperature for a few days.
Freezing is also an option. Cut any leftover cake into slices and wrap each well with plastic wrap. Place the wrapped slices in freezer safe bags, like Stasher bags and they should last at least a few months. To defrost, make sure to take the slices out of the freezer the night before so that they’ll be all ready the next day.
Olive oil is key to this cake recipe. It is an olive oil cake after all! So while you can use any olive oil you have on hand for this recipe, you might want to choose a higher quality oil or take into account the different flavor profiles of olive oil. Just like wine, olive oil can be made using many different olive varieties, processing techniques, and they all have very different flavors.
If you love the flavor of olive oil, be sure to choose “Extra Virgin” which is less processed and retains that olive flavor.
Here are a few tips to consider before baking your cake:
This Vegan Lemon Olive Oil Cake recipe and vegan food photography by Michelle Cehn. Article written by Gina House and edited by Amanda Meth. Content copyright World of Vegan, all rights reserved. Photo from Canva.com and Zhoro Apostolov. This delicious cake recipe includes affiliate links when available and shopping through these links supports World of Vegan.
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delicious and easy to make! substituted orange for lemon, added 1 T. ground flaxseed. very forgiving recipe. will make again!
This was delish! I’m new to the world of vegan baking and appreciate your recipe!
I tried making this with gluten-free flour following your exact recipe and it came out all soggy inside do you have any tips ?
Hi Rima! I’ve never tried this with gluten-free flour, so I really appreciate you sharing how it went for you! I’m so sorry it didn’t work well. This recipe may just not be a good fit with gluten-free flours. You can look online for a specifically gluten-free vegan lemon olive oil cake and I bet someone has mastered the art!
Absolutely DIVINE!!! This is such an interesting twist on a classic cake. It presents beautifully at dinner parties and tastes delicious.
Looks great but I despise bananas! Any way to replace or leave out?
This cake is soooo good! The lemon really brightens everything up. I was afraid the banana flavor would be too strong but it was subtle and a great compliment. I added some apricot jam as a glaze instead of powdered sugar and it was just so yummy!
Aww, yay, so glad you loved it!! If you ever want to drop a star rating on recipes you try, those are so helpful, both to the site and to other readers! xoxo ~
Love this recipe! Thanks for sharing it with us.
Omg this looks so delicious! I need to make this pronto!
My 2.5 year old twins and I made this last night and it is SO good! Thank you!
Aww, I’m so glad you loved it! And how sweet that you have twins, you are a SUPERMAMA! I have my hands full with my one 14-month old 🙂 -Michelle
I love lemon cake so this recipe is right up my alley!
The best cake I’ve eaten in 10 years, seriously! I’m a huge fan of anything with a lemon flavor, but the consistency of this cake is out of this world. Light, airy and just so satisfying. It’s not overly sweet, which is nice. I can’t wait to make this cake for my friends!
OMG! This lemon olive oil cake is beyond spongy and delicious! Yum!
Love love love making this cake, especially when my little Meyer lemon tree is burning with fruit! I sadly just picked my last lemon of the season.
Lemony desserts are so suggestive of spring/summer. I love cake, and this one is one of my favorites!
Can’t wait to make these!
I’m typically don’t go for lemon in pastries but this cake looks way too good to pass up!