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 Cake

  • Author: Abby Bayatpour
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Cake
  • Method: Baked
  • Cuisine: Italian


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 lemon cake:

  • 3/4 cup almond milk
  • 1/3 cup olive oil
  • 1 tablespoon vanilla extract
  • 1 cup granulated sugar
  • 23 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
  • 34 tablespoons almond milk


  1. Preheat oven to 350ºF. 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, 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 30-40 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.

Keywords: vegan lemon cake, olive oil cake