This vegan lemon olive oil cake is a light and fluffy sponge-like cake. It's absolutely delicious and oh-so-easy to make—no eggs necessary. It's hands-down the best vegan lemon olive oil cake recipe I've ever made!
Prep Time20 minutesmins
Cook Time35 minutesmins
Total Time55 minutesmins
Course: Dessert
Cuisine: Italian
Servings: 19-inch cake
Calories: 2750kcal
Author: Michelle Cehn
Ingredients
1¾cupsall-purpose flour
1teaspoonbaking soda
2teaspoonsbaking powder
¼teaspoonsalt
1cupgranulated sugar
½cupolive oilwe used Bono Olive Oil
½cupapplesauce
1largeripe bananamashed completely with a potato masher
½cupfresh-squeezed Meyer lemon juice
3teaspoonsfresh lemon zest
2teaspoonsvanilla extract
powdered sugarfor dusting
Instructions
Preheat oven to 350°F.
In a medium bowl, mix the flour, baking soda, baking powder, and salt together until evenly incorporated.
In a large bowl add the sugar, olive oil, and applesauce. Using a hand mixer, mix on high for 2 minutes. Add in the mashed banana and whip to combine. Add in the lemon juice, lemon zest, and vanilla extract and mix with a spoon just until combined.
Slowly add the flower mixture into the wet mixture and stir with a spoon just until combined. Do not overmix.
Scoop the batter into a greased 9" cake pan and tap it roughly on a hard surface to remove any pockets of air.
Bake for 35 minutes, or until golden on top and a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool fully in the pan before gently removing and plating and dusting the top generously with powdered sugar. If desired, decorate the top with a few thin slices of lemon that have been patted dry before adding to the top, and a sprig of rosemary.