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Vegan Lemon Olive Oil Cake

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. 
Print Recipe
overview of entire olive oil cake
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 1 3/4 cup all purpose flour
  • 1 Tbsp arrowroot starch (or sub cornstarch)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/2 cup extra virgin olive oil
  • 2 Tbsp lemon zest
  • 1/4 cup fresh lemon juice
  • 2/3 cup pure organic cane sugar
  • 1 tsp vanilla extract
  • 1/4 cup almond milk (or any non-dairy milk)
  • 1/4 cup applesauce
  • powdered sugar for dusting on top (optional)

Instructions

  • 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! 
Servings: 8