This vegan olive oil cake is easy, flavorful, and so moist. The cake has a tender and soft crumb that is simply delicious. It stays moist and is the perfect dessert that doesn't feel heavy.
Preheat oven to 350 degrees F. Grease and/or line a 9 inch cake pan.
In a medium bowl, add the flour, arrowroot starch, baking powder, baking soda, and salt. Whisk until well combined.
In a large bowl, add the olive oil, lemon zest, lemon juice, sugar, vanilla, almond milk, and applesauce. Whisk until well combined.
Add the dry to the wet. Use a spatula and mix until just combined. Don’t over mix. Pour batter into the prepared cake pan.
Bake for 25 minutes or until a toothpick inserted comes out clean. Let it cool for 10 minutes, then remove from the pan and place on a cooling rack to cool completely. Dust with powdered sugar and enjoy!