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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: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


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



For the cake:

  • 1/3 cup olive oil
  • 2 tablespoons ground flax seed
  • 3/4 cup almond milk
  • 4 tablespoons lemon zest
  • 1/3 cup lemon juice
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the powdered sugar icing:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 12 tablespoons almond milk


To make the cake:

To make the icing:


  • Don’t overmix the cake batter! This will make for a tough cake and won’t taste very good. Just mix until the flour mixure is mixed in and incorporated.
  • Don’t skimp on the lemon zest and juice! This is essential to making sure that lemon flavor shines through.
  • I haven’t tested this recipe with gluten-free flour, so can’t speak to if it works. If you try it, let me know!
  • Only use olive oil! This was specifically tested with olive oil to let the lemon flavor shine through. Don’t use coconut oil or butter.
  • To make the icing: start off with 1 tablespoon almond milk, if icing is too thick, add the second.

Keywords: lemon, lemon cake, cake recipe, lemon dessert, vegan dessert