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.

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.

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

Vegan Olive Oil Cake ingredients measured out.

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 larger ramekins or 4 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.

Vegan Olive Oil Cake Sliced and topped with a light glaze.

How to Make Vegan Olive Oil Cake

  1. Preheat the oven to 350 degrees F
  2. Add the olive oil, almond milk and lemon juice to a mixing bowl
  3. Mix until fully combined then add the granulated sugar and mix
  4. Fold in the flours, baking powder and baking soda
  5. Mix the batter until just fully incorporated
  6. Spray the Mini Oven-Safe Ramekins with coconut oil spray (or non-stick method of choice)
  7. Split the batter into the mini ramekins, leaving about 1 inch from the top
  8. (Optional) Place the ramekins on a baking sheet for easy insert/removal to and from the oven
  9. Put the ramekins into the oven and bake for 30-35 minutes or until a toothpick comes out clean.
  10. Rotate the ramekins 180 degrees halfway through
  11. Remove from the oven and let cool completely
  12. Top with your favorite frosting, glaze or enjoy plain!
Making Vegan Olive Oil Cake in a large glass mixing bowl.
Olive Oil and Granulated Sugar in a Large Mixing Bowl
Vegan Olive Oil Cake Batter in a small ramekin.
Finished batter in a small ramekin.
Baked Vegan Olive Oil Cake on a cooling rack.
Baked Olive Oil Cake cooling on a rack.

Frequently Asked Questions

Do I have to use gluten free flour?

Nope! You can use regular all purpose flour at a 1:1 ratio.

What can I use instead of granulated sugar?

Any granulated sugar or coconut sugar. Monk fruit sweetener will work as well.

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

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

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.

Sliced Vegan Olive Oil Cake topped with a glaze and sliced.
Vegan Olive Oil Cake Sliced and topped with a light glaze.
5 stars (17 ratings)

Vegan Olive Oil Cake with Almond Flour

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings
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.

Ingredients
 

  • 1/4 cup olive oil
  • 1/4 cup almond milk, unsweetened
  • 1 lemon (use 2 lemons if they are smaller), juice only
  • 1/2 cup granulated sugar
  • 3/4 cup almond flour
  • 1/2 cup gluten-free baking 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

  • 4 4 oz ramekins OR
  • 2 8 oz ramekins OR
  • 4-6 muffin tin molds

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 1/2 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 32-35 minutes for 4 oz ramekins (40-42 minutes for 8 oz ramekins). The cakes are done baking when a toothpick comes out of the center clean.
  • 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!

Nutrition

Calories: 310kcal, Carbohydrates: 30g, Protein: 4g, Fat: 21g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 145mg, Potassium: 18mg, Fiber: 2g, Sugar: 21g, Vitamin A: 1IU, Vitamin C: 6mg, Calcium: 86mg, Iron: 1mg
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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