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:
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.