lemon olive oil cake, vegan and gf

the first time i tried an olive oil cake was when i was in miami…and i haven’t been able to get it out of my mind since! that lemon olive oil cake changed my life and led me to create this recipe. the olive oil makes this cake incredibly moist without overpowering the lemon flavor.

every time i make a baked treat with lemon, i remember why i love them so much. they are just so dang good! and this lemon olive oil cake recipe is no different. to be honest, it is one of the BEST lemon desserts that i have ever made or dare i say eaten?

i hope you feel the same…and don’t forget to leave a rating and comment after you try this recipe!

vegan lemon olive oil cake

the lemon cake of your dreams! this one bowl cake recipe is perfect when you don't have a ton of time but also want a decadent dessert. this lemon olive oil cake is sure to knock your socks off and is made with clean, healthy ingredients. so much so that you could eat it for breakfast with absolutely ZERO guilt.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 2 hrs 40 mins

Course Breakfast, brunch, Dessert

Servings 4 people

Calories 230 kcal

Ingredients

  

• 1/4 cup monk fruit sweetener
• 1 lemon zest
• 1/2 lemon juice
• 1/4 cup olive oil
• 1/4 cup almond milk unsweetened
• 1/2 cup almond flour
• 1/4 cup gluten-free baking flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda

Instructions

 

• preheat your oven to 350 degrees F
• put the monk fruit sweetener in a medium sized mixing bowl
• and in the bowl, zest one lemon and massage the zest into the monk fruit. this releases the lemon oils, infusing the lemon flavor into the sugar
• add in the olive oil, almond milk, lemon juice and mix until fully combined
• add in the flours, baking powder and baking soda
• mix the batter until fully combined
• spray the oven-safe mini ramekins with coconut oil spray
• split the batter into the two mini ramekins and put into the oven. i place the ramekins on a baking sheet for easy in / out of the oven
• bake in the oven for 10 minutes then rotate 180 degrees
• bake for an additional 10 minutes or until golden brown on top (may vary depending on your oven)
• cool completely (i usually cool for 2+ hours), remove or eat straight from the ramekins and ENJOY!

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notes + tips

• let cool completely before slicing or removing from the baking dish… however, i won’t blame you for eating these right away 🙂
• the cooling time is extremely important because this allows the olive oil cake to finish cooking in the mini ramekins
• use a toothpick to ensure the cake is cooked fully through
• pair with fresh fruit, greek yogurt or as is (my go-to, it doesn’t need anything extra!)
• if you liked this recipe, you will also like my lemon poppy seed ricotta pancakes with a whipped honey ricotta topping or honey oat granola cereal