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Vegan Lemon Olive Oil Cake Recipe

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★★★★★

4.4 from 232 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cake when the batter is prepared.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://platedbyemma.com/vegan-lemon-olive-oil-cake-recipe/