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A perfectly sweet and tart vegan lemon olive oil cake! Frosted with a powdered sugar glaze, this cake is bound to be your new favorite lemon dessert.

Vegan Lemon Olive Oil Cake

  • Author: Heart of a Baker
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Category: Desserts

Description

A perfectly sweet and tart vegan lemon cake made with olive oil (affiliate link)! Frosted with a powdered sugar glaze, this cake is bound to be your new favorite lemon dessert


Ingredients

  • 1 cup almond milk
  • 1/3 cup olive oil (affiliate link)
  • 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 (affiliate link)
  • 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

Instructions

  1. 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. 
  2. In a large bowl, whisk together the almond milk, olive oil (affiliate link), vanilla, sugar and lemon juice/zest. 
  3. 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. 
  4. Transfer batter to the greased cake pan and bake for 25 minutes, or until cake springs back when lightly touched. 
  5. 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
  6. Serve. Store in a covered container for up to 5 days.