Lemon Olive Oil Cake
An easy recipe for Lemon Olive Oil Cake that also happens to be vegan and full of whole, unprocessed ingredients. Use whole wheat pastry flour for a tender cake with a nutritious boost!
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
For the cake:
- 1 cup unsweetened almond milk
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 3/4 cup turbinado sugar
- 1/3 cup olive oil
- 2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
- 1/2 teaspoon vanilla extract
To make the cake:
Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper and coat with nonstick cooking spray.
To make vegan buttermilk, in a small bowl whisk together almond milk, lemon zest, and 1 tablespoon lemon juice. Set aside to blend for 5 minutes
Meanwhile, whisk together sugar and olive oil in a large bowl until creamy. Whisk in buttermilk mixture.
In a medium bowl, combine flour, baking soda, and salt. Fold into buttermilk mixture and stir until just incorporated.
Pour batter into prepared pan and smooth the top. Bake until a toothpick inserted comes out clean with a few crumbs attached, about 45 minutes.
Remove from oven and cool at least 10 minutes in the pan. Remove to a cooling rack set over a baking sheet and cool completely.
To make the glaze:
Whisk together remaining powdered sugar, lemon juice, and vanilla until smooth. Pour over cooled cake, allowing excess to drip off the cake onto the baking sheet beneath.