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!
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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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings
Calories 401kcal
Author Meggan Hill

Ingredients

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

Instructions

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.

Nutrition

Calories: 401kcal