Lemon Olive Oil Cake (Vegan)
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4.9
114 reviews
Excellent
Lemon Olive Oil Cake (Vegan)
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This easy recipe for Lemon Olive Oil Cake is the ultimate spring and summer dessert! This loaf cake also happens to be a vegan dessert, making it a thoughtful addition to a potluck or picnic menu.
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Ingredients
For the cake:
- 1 cup unsweetened almond milk (see note 1)
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup turbinado sugar (see note 2)
- 1/3 cup olive oil (see note 3)
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
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Instructions
To make the cake:
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.
- To make vegan buttermilk, in a small bowl whisk together almond milk, lemon zest, and 1 tablespoon lemon juice. Set aside to blend for 5 minutes
- Meanwhile, whisk together sugar and olive oil in a large bowl until creamy. Whisk in buttermilk mixture.
- In a medium bowl, combine flour, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.
- Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 45 minutes.
- Remove from oven and cool at least 10 minutes in the pan. Remove to a cooling rack set over a baking sheet and cool completely.
To make the glaze:
- Whisk together powdered sugar, lemon juice, and vanilla until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.
Notes
- Unsweetened almond milk: This works one-for-one as a substitute for regular cow's milk in this and nearly any baking recipe. Here, I combine the plant-based milk with lemon juice to create a vegan buttermilk replacement. (In case you missed it, here's my non-vegan buttermilk swap!)
- Turbinado sugar: This sweetener is less processed than regular granulated sugar. The latter may or may not be vegan, depending on the brand and how its processed, so I formulated this olive oil cake recipe to use partially-refined turbinado. Some of the molasses from the sugarcane remains in the mix for turbinado sugar, so it has a subtle caramel flavor that plays nicely in this vegan dessert recipe.
- Olive oil: No need to splurge on the super-fancy and flavorful olive-green finishing oils. Mild-flavored, light olive oil is ideal for baking.
- Yield: My Lemon Olive Oil Cake recipe makes eight generous slices.
- Storage: Store leftovers in an airtight container at room temperature for up to 4 days.
- Freezer: The cooled loaf (frosted or unfrosted) can be wrapped in a double-layer of freezer plastic, dated, labeled, and frozen for up to 3 months. Thaw at room temperature.
Nutrition Information
Show Details
Serving
1slice
Calories
321kcal
(16%)
Carbohydrates
56g
(19%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Sodium
325mg
(14%)
Potassium
120mg
(3%)
Fiber
3g
(12%)
Sugar
34g
(68%)
Vitamin A
3IU
(0%)
Vitamin C
2mg
(2%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8slices
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 321kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Sodium | 325mg | 14% |
| Potassium | 120mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 34g | 68% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
114 reviews
Excellent
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