How to make:
Vegan Lemon Olive Oil Cake
Brighten your day with this vegan lemon olive oil cake! It’s sweet, zesty and super fluffy. Plus, this vegan lemon cake is done in one hour!
Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Author:
Yield:
12 1x
Rating:
Ingredients
- Pompeian Organic Extra Virgin Olive Oil Spray
- 2 cups unbleached all-purpose flour
- 1/2 cup cane sugar*
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup Pompeian Smooth Extra Virgin Olive Oil
- 1/2 cup unsweetened dairy-free yogurt
- 1/3 cup + 1 tablespoon fresh lemon juice, divided
- 1/2 cup + 3 tablespoons unsweetened non-dairy milk, divided
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract, divided
- 1 teaspoon lemon zest, plus more for garnish
- 1 cup powdered sugar**
Instructions
- Preheat oven to 350ºF. Lightly grease a loaf pan with olive oil spray.
- In a large bowl, add flour, sugar, baking powder, baking soda, and salt. Whisk dry ingredients until fully mixed together.
- In a medium bowl, add olive oil, yogurt, 1/3 cup lemon juice, 1/2 cup + 2 tablespoons non-dairy milk, maple syrup, 1 1/2 teaspoons vanilla, and zest. Mix wet ingredients until well combined.
- Slowly pour wet ingredients into dry ingredients. Whisk together until it just comes together; do not over-mix. Pour batter into greased loaf pan.
- Bake for 30 minutes. Remove, cover with foil, and bake for 10 minutes. Remove; let cool in the fridge for at least 30 minutes.
- In a small bowl, add powdered sugar, 1 tablespoon lemon juice, 1 tablespoon non-dairy milk, and 1/2 teaspoon vanilla extract. Whisk until smooth. Pour glaze over loaf.
- Garnish with lemon zest and slice into 12 slices. Enjoy!
Notes
*Some cane sugars are processed using animal bone char. If you are vegan, research to find a vegan cane sugar.
**You can make your own powdered sugar! Simply add cane sugar to a blender and blend until a fine powder forms.
Find it online: https://www.emilieeats.com/glazed-vegan-lemon-cake/