Vegan Lemon Olive Oil Cake Recipe
Introduction
This vegan lemon olive oil cake is a bright, moist, and flavorful treat that’s perfect for any occasion. With fresh lemon juice and zest, combined with the richness of olive oil and natural sweetness from banana and applesauce, it’s a delightful dairy-free dessert.
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup olive oil (we used Bono Olive Oil)
- ½ cup applesauce
- 1 large ripe banana, mashed completely
- ½ cup fresh-squeezed Meyer lemon juice
- 3 teaspoons fresh lemon zest
- 2 teaspoons vanilla extract
- Powdered sugar, for dusting
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt until well combined.
- Step 3: In a large bowl, combine the sugar, olive oil, and applesauce. Using a hand mixer, beat on high speed for 2 minutes to incorporate air for a light texture.
- Step 4: Add the mashed banana to the wet mixture and whip until blended. Stir in the lemon juice, lemon zest, and vanilla extract with a spoon just until combined.
- Step 5: Gradually add the dry flour mixture into the wet ingredients. Gently fold with a spoon just until no flour streaks remain. Avoid overmixing to keep the cake tender.
- Step 6: Pour the batter into a greased 9-inch cake pan. Tap the pan lightly on a hard surface to release any trapped air bubbles.
- Step 7: Bake for about 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Step 8: Let the cake cool completely in the pan before removing it gently. Dust the top generously with powdered sugar. For extra decoration, add thin lemon slices and a sprig of rosemary if desired.
Tips & Variations
- Use Meyer lemons for a sweeter, less tart flavor, but regular lemons work well too.
- Swap the mashed banana for an extra ½ cup of applesauce if you prefer a milder fruit flavor.
- Try sprinkling a tablespoon of poppy seeds into the batter for a subtle crunch and added texture.
- For a nutty twist, stir in ¼ cup chopped toasted almonds or walnuts before baking.
Storage
Store the cake in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to 5 days. Reheat slices gently in the microwave for 10–15 seconds or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of oil instead of olive oil?
Yes, neutral oils like canola or vegetable oil can be used, but olive oil adds a unique, fruity flavor that complements the lemon nicely.
Is this cake gluten-free?
This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free all-purpose flour blend, ensuring it includes xanthan gum or another binder for best results.
PrintVegan Lemon Olive Oil Cake Recipe
This Vegan Lemon Olive Oil Cake is a moist, tender dessert bursting with fresh Meyer lemon flavor and enhanced by the richness of olive oil and natural sweetness from applesauce and banana. Perfectly balanced and easy to make, this cake offers a delightful dairy-free and egg-free option that can be enjoyed by vegans and health-conscious bakers alike.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Dry Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- ½ cup olive oil (Bono Olive Oil recommended)
- ½ cup applesauce
- 1 large ripe banana, mashed completely
- ½ cup fresh-squeezed Meyer lemon juice
- 3 teaspoons fresh lemon zest
- 2 teaspoons vanilla extract
Toppings
- Powdered sugar (for dusting)
- Optional: thin slices of lemon and a sprig of rosemary for decoration
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake when the batter is prepared.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Stir these together until they are evenly incorporated, ensuring the cake will rise properly.
- Combine Wet Ingredients: In a large bowl, add the granulated sugar, olive oil, and applesauce. Using a hand mixer, whip these on high speed for 2 minutes to create a creamy base. Then, add the mashed ripe banana and mix well. Next, gently stir in the fresh Meyer lemon juice, lemon zest, and vanilla extract using a spoon until just combined.
- Incorporate Dry into Wet: Slowly add the flour mixture into the wet ingredient bowl, stirring gently with a spoon just until everything is combined. Be careful not to overmix, as this can make the cake dense.
- Prepare Cake Pan: Grease a 9-inch cake pan and pour the batter inside. Tap the pan lightly on a hard surface to remove any air pockets and ensure an even bake.
- Bake: Place the cake pan in the preheated oven and bake for approximately 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Cool and Decorate: Remove the cake from the oven and allow it to cool completely in the pan to set. Once cooled, gently remove the cake from the pan, place it on a serving plate, and dust generously with powdered sugar. Optionally, garnish with thin slices of lemon and a sprig of rosemary for an elegant finish.
Notes
- Use ripe bananas for natural sweetness and moisture.
- Do not overmix the batter to keep the cake light and fluffy.
- Fresh Meyer lemons are preferred for their sweeter, less acidic flavor compared to regular lemons.
- This cake is vegan and naturally dairy and egg-free.
- Make sure the cake is fully cooled before slicing to maintain its shape.
- Olive oil adds a unique depth of flavor but can be substituted with any mild-tasting vegetable oil if preferred.
Keywords: Vegan lemon cake, olive oil cake, dairy-free dessert, egg-free cake, Meyer lemon cake, plant-based baking
