If you’re looking for an easy vegan cake recipe, you just have to try this lemon olive oil cake! It’s perfectly moist and bursting with fresh and zesty lemon flavor. It’s an irresistible treat that will impress everyone!
Why This Recipe Works
This lemon cake is my go-to cake recipe for basically any occasion. It’s super easy to make, light, moist, and incredibly delicious. It’s the perfect afternoon treat and it’s also great for birthdays or picnics.
I love making it in the summer months and serving it with fresh berries. But of course it’s delicious the whole year round.
The fresh lemon juice and zest give this cake a vibrant, tangy flavor that’s both refreshing and super satisfying. The combination of olive oil and vegan yogurt makes it incredibly moist, airy, and light.
And you won’t believe how easy this recipe is! With just a few simple ingredients and minimal prep time, you’ll have a beautiful, homemade cake that looks and tastes like it took a lot more effort. It’s a great recipe to have in your repertoire for those times when you need a quick dessert but still want to impress your guests.
All you have to do is combine the ingredients in a bowl and pour the batter into a loaf pan lined with parchment paper. Easy peasy!
I think this lemon olive oil cake is even better on the next day. The olive oil helps keep the cake moist for days, so you can enjoy it longer without worrying about it drying out.
You can enjoy it plain, dusted with powdered sugar, or with a simple glaze made from lemon juice and powdered sugar. It’s also fantastic with fresh berries or a dollop of vegan whipped cream.
So, if you’re looking for a delicious, easy, vegan cake recipe, give this lemon olive oil cake a try. It’s an amazing combination of flavors and textures that will leave you and your guests wanting more.
Ingredients & Substitutions
- Flour – you need all-purpose flour.
- Sugar – white, brown, or coconut sugar.
- Vegan Yogurt – I used vegan soy yogurt but the recipe also works well with coconut yogurt.
- Baking Powder
- Baking Soda
- Olive Oil – use a high quality olive oil. You can taste the difference.
- Apple Cider Vinegar
- Lemon Juice – use freshly squeezed lemon juice. You need the juice of one lemon.
- Lemon Zest
How To Make This Recipe
1. Step: Preheat the oven to 350 °F.
2. Step: Line a loaf pan with parchment paper.
3. Step: In a large mixing bowl, combine all ingredients and stir with a wooden spoon. Pour the batter into the prepared loaf pan.
4. Step: Bake the cake for about 40 minutes. Use a toothpick to check if it is ready. Leave in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Tips & Tricks
- I think this cake is even better the next day. So it’s a great recipe to make ahead.
- I used plain soy yogurt for this recipe, but the recipe also works well with lemon or vanilla flavored soy or coconut yogurt.
- We usually eat the lemon cake without a frosting, but I included an easy vegan lemon cream cheese frosting for you in the recipe card.
Storing
This cake keeps really well. Stored in an airtight container, it will last 1-3 days at room temperature.
In the fridge, it will stay fresh for up to 5 days.
Freezing
It also freezes well. However, I recommend freezing it without the frosting.
You can either freeze the whole cake or individual slices. Wrap the cake in plastic wrap and then put it into a freezer bag.
When you’re ready to eat it, let it thaw at room temperature for about 4 hours. Individual slices take less time (only about an hour).
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I Love To Hear From You!
I hope you like this lemon olive oil cake as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Lemon Olive Oil Cake
Equipment
- 1 large bowl
- 1 wooden spoon
- 1 loaf pan
- parchment paper
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 cup soy or coconut yogurt
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon apple cider vinegar
- 1/2 cup olive oil
- 5 tablespoons fresh lemon juice
- 3 teaspoons lemon zest
For the Frosting (optional):
- 1/4 cup powdered sugar
- 2 tablespoons vegan cream cheese
- 1 teaspoon water
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 350 °F.
- Line a loaf pan with parchment paper.
- In a large mixing bowl, combine all ingredients and stir with a wooden spoon. Pour the batter into the prepared loaf pan.
- Bake the cake for about 40 minutes. Use a toothpick to check if it is ready. Leave in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
- I think this cake is even better the next day, so it’s a great recipe to make ahead.
- I used a plain soy yogurt for this recipe, but the recipe also works well with lemon or vanilla flavored soy or coconut yogurt.
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