This moist vegan olive oil cake recipe is one of my favorite cakes and perfect as a tea-time treat or even as a dessert. Using olive oil in the cake keeps it fresh longer than a butter-based recipe can. It also gives it a wonderfully delicate crumb.

This cake is for you if you love the thought of bright lemon flavors in a baked treat with a moist texture balanced by a sweet glazed top. So good! I recommend this if you only have an hour to bake a cake. It is super easy and doesn’t require any electrical equipment.

Try my banana nut muffins for other delicious vegan bakes.

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Why You’ll Love This Vegan Lemon Olive Oil Cake Recipe

There are a few good reasons to love this dreamy cake, here are a few:

Low-mess baking: All you’ll need is a whisk and mixing bowls. There won’t be any major cleaning up to do.
Balanced flavors: Many people steer clear of cake because it is too sweet. This particular recipe is sweet but also balanced by the lemon.
Quick: If you have under an hour to spare, this is the cake to bake! Ten minutes to whip up the batter and around 35 minutes in the oven. It’s a total cinch.

Ingredients and Substitutions

All-purpose flour: Use standard all-purpose flour for this recipe. You can also experiment with gluten-free flour in the cake batter if you’d like.
Baking powder: This is a leavening agent that helps the cake rise. It’s essential for creating a light and fluffy texture.
Baking soda: Baking soda is another leavening agent contributing to the cake’s tenderness. It works with the lemon juice to react and create carbon dioxide gas, making the cake rise.
Sea salt: Sea salt enhances the flavor of the delicious cake and balances the sweetness. Use it in moderation to avoid an overly salty taste.
Sugar: Granulated sugar sweetens the cake. Adjust the amount according to your preferred level of sweetness.
Extra-virgin olive oil: Extra virgin olive oil imparts a unique flavor to the vegan lemon cake. Make sure to use a high-quality, fruity olive oil for the best results.
Plain non-dairy milk: This is a dairy-free alternative to regular milk. You can use almond milk, soy milk, oat milk, or any other non-dairy milk of your choice. It provides moisture and helps to create a tender crumb.
Vanilla extract: Vanilla extract enhances the overall flavor of the vegan cake and adds depth to the citrus notes.
Lemons: The lemons’ flavor will infuse the cake with a bright, citrusy aroma and flavor. Make sure to wash and dry the lemons before zesting.
Powdered sugar: Also known as confectioner’s sugar, it’s the main sweetening agent for the glaze. It creates a smooth and sweet topping.

Pro Tips and Tricks

Use fresh lemon juice: Using freshly squeezed lemon juice adds a natural tartness to the cake. This flavor is far better, in my opinion, than bottled lemon juice.
Room temperature ingredients: I recommend ensuring that your eggs, olive oil, and dairy are at room temperature. This will help them combine more smoothly and create a better texture in the cake.
Properly measure the flour: Use the spoon and level method to measure flour. Gently spoon the flour into the measuring cup and level it off with a flat edge. Avoid packing the flour, as this can lead to a dense cake.
Fold gently: When adding dry ingredients to the wet mixture, fold them in the large mixing bowl. Overmixing can make the cake tough, so mix until the ingredients are just combined.

Variations and Add-Ins

Almond lemon cake: Substitute some flour with almond meal or ground almonds (about 1/2 cup) to add a subtle nutty taste that complements the lemon. You can also sprinkle slivered almonds on top.
Blueberry and lemon: Fold fresh or frozen blueberries (about 1 cup) into the batter. Blueberries and lemon are a match made in heaven.
Lavender lemon cake: Infuse the olive oil with dried culinary lavender for a subtle floral note. Make sure to strain the lavender before using it in the recipe.
Orange and cardamom: Add some orange zest and ground cardamom (1-2 teaspoons) for a warm, spicy note. Use orange juice in the glaze in this instance.

Make Ahead Instructions and Storage

This vegan lemon olive oil cake recipe will last for about five days in the refrigerator. Be sure to store it in an airtight container.

Consider freezing the cake in portions packed in storage containers.

How To Make The Vegan Olive Oil Cake

Preheat oven to 350°F (177°C)
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set the mixture aside.
In a medium bowl, combine sugar, vanilla extract, olive oil, milk, lemon juice, and lemon zest, whisking them together.
Combine the dry ingredients from the medium bowl with the wet ingredients in the large bowl, mixing them together until they are fully combined.
Transfer the batter to a greased 8-inch round cake pan, spreading it evenly.
Bake for approximately 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes.
After the cake has cooled, take it out of the pan and apply the glaze. Pour it over the top of the cake and spread it across the top and down the sides. Let the glaze set for a while before slicing and serving the cake.

Lemon Glaze

Whisk the ingredients until smooth. If needed, adjust the thickness by adding more lemon juice to thin it or more powdered sugar to thicken it.