This Vegan Olive Oil Cake Recipe is perfect when you don't want to make a full cake or don't have enough ingredients to! It's made with clean and healthy ingredients making it gluten free and vegan friendly.
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.
I don't use lemon zest in this recipe for two reasons. The first, I hate zesting lemon. The second reason is that the lemon juice brings out the perfect amount of lemon flavor without being too overpowering.
Make this recipe for when you're craving a delicious cake without all the hassle.
Ingredient Notes
- Lemon Juice
- Olive Oil
- Almond Milk
- Granulated Sugar
- Almond Flour
- Gluten Free Flour / All Purpose Flour
- Baking Powder
- Baking Soda
Recommended Equipment
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!
It's the perfect dessert for any occasion or just to make because you want it. This version of olive oil cake makes two mini ramekins. Perfect for having during the week or if you don't want an entire cake to yourself.
This recipe uses lemon but you could customize it to be orange or add other flavorings to your liking.
Olive Oil Cake is one of my favorite cakes, not only because it's SO delicious, but because it's incredibly easy to make.
How to Make Vegan Olive Oil Cake
- Preheat the oven to 350 degrees F
- Add the olive oil, almond milk and lemon juice to a mixing bowl
- Mix until fully combined then add the granulated sugar and mix
- Fold in the flours, baking powder and baking soda
- Mix the batter until just fully incorporated
- Spray the Mini Oven-Safe Ramekins with coconut oil spray (or non-stick method of choice)
- Split the batter into the mini ramekins, leaving about 1 inch from the top
- (Optional) Place the ramekins on a baking sheet for easy insert/removal to and from the oven
- Put the ramekins into the oven and bake for 30-35 minutes or until a toothpick comes out clean.
- Rotate the ramekins 180 degrees halfway through
- Remove from the oven and let cool completely
- Top with your favorite frosting, glaze or enjoy plain!
Frequently Asked Questions
Nope! You can use regular all purpose flour at a 1:1 ratio.
Any granulated sugar or coconut sugar. Monk fruit sweetener will work as well.
When a toothpick comes out clean! The edges of the cake should be slightly golden.
Store in an airtight container in the fridge for 3-5 days or in a freezer safe container for up to 1 month.
Related Recipes for a Sweet Breakfast
- Lemon Ricotta Pancakes
- Blackberry Lemon Cheesecake Bites
- BETTER than Starbucks Lemon Loaf
- Blueberry Cake Donuts
If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.
Vegan Olive Oil Cake with Almond Flour
Ingredients
- ¼ cup olive oil
- ¼ cup almond milk unsweetened
- 2 lemons juice only
- ¼ cup granulated sugar
- ½ cup almond flour
- ¼ cup gluten-free baking flour
- ½ tsp baking powder
- ¼ tsp baking soda
Vanilla Glaze Ingredients
- ½ cup powdered sugar
- 1-2 tbsp almond milk or milk of choice
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350 degrees F
- Add the olive oil, almond milk and lemon juice to a mixing bowl
- Mix until fully combined then add the granulated sugar and mix
- Fold in the flours, baking powder and baking soda
- Mix the batter until just fully incorporated
- Spray the Mini Oven-Safe Ramekins with coconut oil spray (or non-stick method of choice)
- Split the batter into the mini ramekins, leaving about ½ inch from the top
- (Optional) Place the ramekins on a baking sheet for easy insert/removal to and from the oven
- Put the ramekins into the oven and bake for 30-35 minutes or until a toothpick comes out clean.
- Rotate the ramekins 180 degrees halfway through
- Remove from the oven and let cool completely
- Top with your favorite frosting, glaze or enjoy plain!
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!
this Olive Oil Cake is so moist and tasty. I loved that it is vegan dietary inclusive. So awesome
Love how moist they are. I might add a touch of honey next time but this recipe was absolutely lovely.
5 Star cake- Moist and lemony- delish. My new favorite go-to
Oh my goodness this lemon olive oil cake is fantastic! Super moist and buttery.
Deliciously moist and flavorful, this Vegan Olive Oil Cake with Almond Flour is a delightful treat that satisfies both vegans and non-vegans alike. The use of almond flour adds a lovely nuttiness, and the olive oil brings a subtle richness to every bite. A must-try recipe for anyone looking for a scrumptious plant-based dessert!
It is so tough to find an egg free cake recipe that is moist! This was wonderful!
Hi
Can you please confirm the olive oil used is Extra Virgin or Extra light or anything in between those two.
Also can one use coconut milk instead of almond milk ?
Thanks !
I use extra virgin but either will work! You can use coconut milk but it may affect the flavor.
I am so glad this is an eggless cake. It is so moist and the best with coffee.
If we don't have mini ramekins, what size pan could be used?
You can use any oven safe bowl/dish, even an oven safe mug!
Perhaps cupcake liners would work
The wells in my jumbo muffin/cupcake pan have the same measurements as the 4oz ramekins linked in this recipe. I’ll try making these mini-cakes in that pan, filling the unused wells with an inch of water to prevent the pan from warping!
Let me know how it works out using this method and pan! I hope you enjoy 🙂
Fantastic idea for a recipe, thank you so much I'm really excited to try this one.
First person I’ve found who doesn’t like zesting lemons…me too lol! Love this recipe. Will definitely try it.
I’m so excited to try this dairy-free and gluten-free recipe. 🙂 How would you adjust the baking time if I wanted to bake this in a regular 9’ cake pan instead of ramekins?
Hi! You would have to multiply the batter at least 3-4 times for that size (I still need to test) and in terms of the baking time, I would start with the 30-35 minutes that continuously check!
Could I use different flour if my family has nut allergies? Looks delicious!
You could use regular or gluten free all purpose flour 🙂
Easy to do I change it up and removed the lemons and added a sweet potato and an extra 1/4 coconut palm sugar and used soy instead of almond milk
Beautiful recipe for a simple and delicious cake. So simple.Yum!
I loved this olive oil cake. So light, moist and delicious. I can’t wait to try it again.
Could I make these into bundts? mini 12 pan
Yes but they won't fill all of the pans unless you multiply the recipe!