Vegan Olive Oil Cake

This Vegan Olive Oil Cake is easy to make in just one bowl, super moist with a hint of lemon.

It tasted amazing served with some summer berries or why not a scoop of ice cream!

One of my other favourite cake with citrus flavour is this Vegan Clementine Cake or this Vegan Pound Cake. If you are a fan of pistachios, try these cute little Vegan Orange and Pistachio cakes.

Jump to:

• Ingredients
• Instructions
• Substitutions and Variations
• Measure the flour correctly:
• Storage
• Top tip
• FAQ
• More recipes to try

Ingredients

This Olive oil cake just requires some standard pantry ingredients.

For the full ingredient measurements, scroll down to view the recipe card at the bottom of the page.

• Almond milk, or other plant based milk. I prefer to use unsweetened.
• Lemon juice and zest, gives this cake a wonderful flavour and the acid in the lemon juice also helps it rise.
• Sugar, normal caster sugar, I like to use organic.
• Olive oil, use a good quality extra virgin olive oil that has a fruity flavour.
• Vanilla extract, or vanilla bean paste. Adds another level of flavor to this olive oil cake. It can also be replaced with almond extract for extra almond flavor.
• All purpose flour, measured correctly. The best way is to use a kitchen scale. If you don’t have one, fluff the flor with a spoon and then gently add to a measuring cup and level with a knife. Don’t pack the flour, then the cake will become dry and dense.
• Almond flour, adds moisture and a wonderful taste and texture to this vegan olive oil cake.
• Baking powder and baking soda, a combination of the two makes this cake light and fluffy.
• Salt, just a little to enhance all the flavours.

See recipe card below for quantities.

Instructions

Making this one bowl Vegan olive oil cake is really easy. Just follow the step by step photos below.

For the full written instructions see the recipe card at the bottom.

Hint: Don’t over-mix your batter! This is crucial to keep this Vegan olive oil cake soft and tender. If the batter is over mixed the cake can come out rubbery and dense, and that’s not what you want! So sift in the dry ingredients and stir only until it just comes together for the best result.

Dust the olive oil cake with some powdered sugar and top with fresh berries if desired.

Substitutions and Variations

• Almond milk – Instead of almond milk, another dairy free milk can be used, like soy or oat milk.
• Lemon – Other citrus fruits like orange or lime can be used instead of the lemon.
• Vanilla – Change the flavour and add some almond extract instead of the vanilla.
• Ad-ins – Why not mix in some fresh berries like Blueberries or raspberries? Take about 1 ½ cups fresh berries and toss them with 2 tablespoon of flour before carefully folding them in after the batter is mixed.

Also check out my Vegan blackberry muffins for a lovely summer treat.

Measure the flour correctly:

The best way to get a correct measurement of the flour is to weigh it. If you don’t have a kitchen scale, fluff up the flour with a spoon. Then spoon the flour into the measuring cup. Do not scoop it directly with the measuring cup. By doing that you will end up with too much flor and a dense cake. Gently fill the measuring cup with a spoonful of flour at a time. Then level it off with a knife, do not pack the flour down. 

Storage

This Vegan olive oil cake can be stored in an air tight container or plastic bag in room temperature for about 4-5 days. 

It can can also be frozen in an ziplock bag for 2-3 months. Let in defrost in room temperature before slicing.

FAQ

More recipes to try

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