Well, the obsession with lemon desserts continues! Like I’ve mentioned before, I am HERE for everything chocolate, boozy, and sweet, but there is just something about lemon desserts that always keeps me coming back for another slice. Maybe it’s a mix of a sweet treat mixed with that tart tang of lemon, making me feel like I’m eating something refreshing and healthy-ish, even when it’s vegan lemon cake. Whatever it is, I’m not stopping anything soon, and if you are a lemon lover like me, you shouldn’t either. Fun fact: I used to suck on lemons as a child, so maybe that’s where my weird love for lemon comes from? Who knows!
This vegan lemon cake has been about 6 months in the making and I just happened to try it one more time this past weekend. Back before Thanksgiving, I spent a whole Saturday trying to nail down the recipe for this lemon cake, each time getting slightly closer, but not quite there. One cake turned out like a big pan of lemon curd, another was flat as a pancake, and the last one overflowed, thanks to my overzealous measuring of the baking soda. Lesson learned, sometimes you just need to let it be and come back to a recipe! I think sometimes I have such a stranglehold on making a recipe that I end up trying to make a square peg fit into a round hole at a certain point. I tried for these doughnuts three times in one weekend, each time getting even further away from what I wanted them to be. I eventually gave up, came back to them 2 weeks later, and they turned out on the first try. Sometimes you just have to go with the flow when it comes to baking!
I would watch your baking time on this vegan olive oil lemon cake very closely! I think I overbaked the last batch and it turned out slightly dry and crumbly. I kept mine right around 25 minutes and it was perfect, but check it at 20 minutes and go from there, your oven might run hotter than mine. Also, I think you could totally swap out the lemon for orange or grapefruit, whatever citrus tickles your fancy. I can’t attest to this, but I think a grapefruit version would be perfect for the winter!
Vegan Lemon Olive Oil Cake
A perfectly sweet and tart vegan lemon cake made with olive oil! Frosted with a powdered sugar glaze, this cake is bound to be your new favorite lemon dessert.
- 1 cup almond milk
- 1/3 cup olive oil
- 1 tablespoon vanilla extract
- 1 cup granulated sugar
- 2-3 tablespoons lemon zest and juice I used 1 large lemon, but this would equate to 2 small lemons too
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the powdered sugar glaze:
- 2 cups powdered sugar
- 3-4 tablespoons almond milk
Preheat oven to 350 degrees F. Grease an 8 or 9 inch round cake pan. Trace a parchment paper circle and line the bottom of the pan. Grease the parchment paper as well.
In a large bowl, whisk together the almond milk, olive oil, vanilla, sugar and lemon juice/zest.
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Transfer the flour mixture to the bowl with the almond milk mixture and whisk until batter is combined.
Transfer batter to the greased cake pan and bake for 25 minutes, or until cake springs back when lightly touched.
While cake is cooling, prepare the glaze. Whisk together the powdered sugar and almond milk in a small bowl. After cake has fully cooled (don't do this while it's still warm!), pour the glaze over the top of the cake.
Serve. Store in a covered container for up to 5 days.
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