Vegan Olive Oil Cake with Lemon

This vegan olive oil cake is filled with lemon zest and topped with powdered sugar and fresh berries for deliciously subtle flavors and an ultra moist delicate crumb. It’s a decadent and beautiful dessert perfect for any occasion.

We’ve made it to February. Just a month and a half of winter left!

This winter has been mild in Oregon but regardless, it’s been rough on me. The short days and cold airs have taken a toll. I’m ready for the clouds to part and give way to some much-needed sun. But with 6 weeks of winter left, there’s not much to do but accept this season for what it is. And so, I’m going to celebrate these winter days the best way I know how – with cake!

This Lemon Olive Oil Cake is perfect. It pulls in the citrusy flavors of winter with the freshness of spring for a transitional dessert between seasons that I know you’re going to love.

Let’s take a closer look, shall we?

How to Make Vegan Olive Oil Cake {Video}

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What is an Olive Oil Cake

Olive oil cake is a rich, moist cake that uses – you guessed it – olive oil rather than butter as the fat. Because olive oil provides a subtle savoriness, this cake tends to be less sweet than most cakes. It’s one that can be served with fruit for dessert or alongside morning coffee as a breakfast cake.

While some other cakes and quick bread use oil rather than butter, olive oil provides the savory flavors of pepper and herbs. These subtle flavors pair deliciously with citrus and sugar for a simple cake this is wildly complex in flavor.

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Recommended Ingredients & Equipment

Olive oil cake is incredible. It is made with one of the most digestible fats available while providing a deliciously complex flavor that pairs perfectly with the citrus and fruity flavors. They are far moister than butter cakes meaning they last longer and store better.

Here is everything you need.

Recommended Equipment

For this recipe, you’ll need basic kitchen equipment such as a mixing bowl, utensils, a wire cooling rack, and one 9″ cake pans. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

My Go-To Extra Virgin Olive Oil

Because the flavor is so pronounced, you have to choose the best quality olive oil for this cake. For that reason, when choosing an olive oil to provide the foundation of this dish, I turn to Bari Olive Oil Co.

Bari Olive Oil Co. is a California-based company that has been making high-quality olive oil for over 80 years. They are a family run company that is dedicated to producing the highest-quality products available. All their olives are grown in California, supporting local growers and organic small-batch processing, ensuring that their promise of high-quality is never compromised. And it shows!

Bari’s products are found throughout stores in California. But, fear not all you non-California dwelling readers. You can find all their incredible products online, too. So, go ahead and do a little shopping – perhaps some last-minute gifts for this Valentine’s Day – and fill your cupboards with these beautiful, high-quality oils and vinegar.

How to Make Vegan Olive Oil Cake

Serving and Storing

Serving – Once your cake is cool, dust a layer of powdered sugar over the top and decorate it with lemon, berries, and fresh mint.

Storing – Store leftover cake in an airtight container at room temperature for up to 5 days. You can also freeze this cake for up to 2 months. To thaw, pull the cake from the freezer and let them thaw at room temperature for several hours.

More Vegan Cake Recipes

• Lemon Pound Cake
• Flourless Chocolate Cake
• Triple Chocolate Beet Bundt Cake
• Gluten-Free Carrot Cake
• Vegan Chocolate Cake
• Chocolate Lava Cake