This Vegan Olive Oil Cake recipe is light, moist and filled with a delicious lemon flavor. The olive oil flavor isn’t too strong and helps mellow out the tartness from the lemon. A gluten-free and vegan friendly recipe that anyone can enjoy and make in their own homes.

Vegan Olive Oil Cake Topped with a glaze and sliced.

It’s never a bad idea to make cake. Especially when it’s in a cute, mini version.

This Vegan Olive Oil Cake recipe comes out perfectly soft, most and delicious. It uses almond flour to create the perfectly light and crumbly texture.

Make this recipe for when you’re craving a delicious cake without all the hassle.

Ingredient Notes

  • Lemon Juice – You can use either freshly squeezed lemon juice or pre-squeezed lemon juice from a bottle.
  • Lemon Zest – The lemon zest is key for creating a strong lemon flavor to counter the olive oil flavor in the cake.
  • Olive Oil – Make sure to use a smooth/light olive oil so that the flavor isn’t too overpowering. The olive oil is also key to making a moist and delicious cake.
  • Almond Milk – Swap the almond milk at a 1:1 ratio for your preferred milk of choice. The only milk I don’t recommend using is coconut milk as that will be a strong flavor.
  • Applesauce – Helps add structure and stability in the cake texture to create the perfect crumb.
  • Granulated Sugar – A necessity to balance out the citrus and rich olive oil flavor. However, the cake isn’t overly sweet.
  • Almond Flour – The almond flour helps lighten the cake texture, giving it a more light and fluffy bite.
  • All Purpose Flour – The regular flour adds more stability along with the almond flour. You can also swap the flour for a gluten-free all purpose flour at a 1:1 ratio.
  • Baking Powder – Acts as a leavening agent in cakes, producing carbon dioxide gas to create a light and airy texture.
  • Baking Soda – Reacts with acidic ingredients in the batter to produce carbon dioxide bubbles, which will cause the cake to rise, becoming tender and airy.
Vegan olive oil cake ingredients measured out ins bowls.

What is an Olive Oil Cake?

Olive Oil Cake is a most, decadent and absolute heavenly dessert. It can be enjoyed plain, with powdered sugar, a light glaze or even frosting!

This version of olive oil cake makes two larger ramekins or about 8 muffins . They are perfect for having during the week or if you don’t want an entire cake to yourself.

Olive Oil Cake is one of my favorite cakes, not only because it’s SO delicious, but because it’s incredibly easy to make.

Recommended Equipment

While this recipe is simple, there are a few specific pieces of equipment that are helpful for making this recipe.

  • Mixing Bowl – You just need one to make the batter, no extra fuss!
  • Whisk – An electric hand mixer is not needed to make this recipe. You can whisk the batter together easily.
  • Lemon Juicer – If you’re not using lemon juice from a bottle, this is helpful to avoid any seeds from getting in the batter.
  • Mini Ramekins (4 or 8 oz) or use a Muffin Tin – This recipe is made on a smaller scale, making a muffin tin or small ramekins perfect for baking.
  • Non-Stick Spray – Essential in any baking recipe to ensure easy removal once the cake is cooled.
Vegan Olive Oil Cake Sliced and topped with a light glaze.

Frequently Asked Questions

Can I use gluten free flour?

Yes! You can use Gluten Free All Purpose Flour at a 1:1 ratio.

What can I use instead of granulated sugar?

Monk fruit sweetener or coconut sugar should work just as well, however, I have not tested the coconut sugar.

How do I know the Vegan Olive Oil Cake is done baking?

When a toothpick comes out of the center clean! The edges of the cake should be slightly golden as well.

How should I store the cake if there are leftovers?

Store in an airtight container in the fridge for 3-5 days or in a freezer safe container for up to 1 month.

More Lemon Recipes

  • If you’re looking for the perfect breakfast, try these Lemon Ricotta Pancakes! They are light, fluffy and perfectly balanced with the lemon and ricotta flavors.
  • These Blackberry Lemon Cheesecake Bites are the perfect dessert when you want a fruity and refreshing treat.
  • Stop wasting money at the popular coffee spot and make my BETTER than Starbucks Lemon Loaf. It has the perfect glaze on top of a moist and delicious lemon bread.
  • Lemon Poppy Seed Cookies with Frosting are my ideal lemon dessert. The cookie is soft, almost cake-like, which pairs perfectly with the creamy frosting on top.
  • One of the most unique yet delicious recipes on my website are these Glazed Lemon Brownies. The texture is fudgy and moist, just like a brownie, but the lemon brings a brightness to each bite.
Sliced Vegan Olive Oil Cake topped with a glaze and sliced.
Vegan Olive Oil Cake Sliced and topped with a light glaze.
4.97 stars (26 ratings)

Vegan Olive Oil Cake with Almond Flour Recipe

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 servings
This Vegan Olive Oil Cake recipe is light, moist and filled with a delicious lemon flavor. The olive oil flavor isn't too strong and helps mellow out the tartness from the lemon. A gluten-free and vegan friendly recipe that anyone can enjoy and make in their own homes.
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Ingredients
 

  • 1 lemon, both juice and zest
  • 1/2 cup granulated sugar
  • 1/4 cup almond milk, unsweetened
  • 1/4 cup olive oil
  • 2 tbsp applesauce, unsweetened
  • 3/4 cup all purpose flour
  • 1/2 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Vanilla Glaze Ingredients

  • 1/2 cup powdered sugar
  • 1-2 tbsp almond milk, or milk of choice
  • 1 tsp vanilla extract

Equipment

  • 2 8 oz ramekins OR
  • 6-8 muffins

Instructions
 

  • Preheat the oven to 350 degrees F
  • Add the granulated sugar and lemon zest to a mixing bowl
  • Rub the lemon zest into the sugar using your fingers
  • Next, add the olive oil, almond milk, applesauce and lemon juice
  • Mix until fully combined
  • Fold in the flours, baking powder and baking soda
  • Mix the batter until just fully incorporated
  • Spray the ramekins with nonstick spray (or add muffins liners to a muffin tray)
  • Transfer the batter to the prepared dishes
  • (Optional) Place the ramekins on a baking sheet for easy insert/removal to and from the oven
  • Bake for 32-35 minutes (will be slightly less if baking in a muffin tin)
  • Remove from the oven and let cool completely
  • Top with your favorite frosting, glaze or eat plain
  • Enjoy!

Vanilla Glaze Instructions

  • Combine the confectioners sugar with the milk (1 tbsp) and vanilla extract
  • Start with 1 tbsp of milk then add 1 tsp at a time until it reaches your desired consistency. You'll want it on the thicker side so that it doesn't absorb into the cake
  • Once the cakes are fully cooled, pour the glaze over and smooth it around until it covers the entire cake
  • Enjoy!

Nutrition

Calories: 262kcal, Carbohydrates: 33g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Sodium: 177mg, Potassium: 46mg, Fiber: 2g, Sugar: 18g, Vitamin A: 6IU, Vitamin C: 10mg, Calcium: 79mg, Iron: 1mg
Author: Jess Selensky
Course: Breakfast, brunch, Dessert
Cuisine: Mediterranean
Keywords: delicious pancake recipe, easy cake recipe, easy dessert, lemon cake, lemon cake recipe, lemon olive oil cake, lemon olive oil cake recipe, moist cake recipe, olive oil cake, olive oil cake recipe, one bowl cake, one bowl cake recipe, vegan cake recipe, vegan dessert, vegan dessert recipe

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