Vegan Lemon Olive Oil Cake

This vegan lemon olive oil cake is a light and fluffy sponge-like cake. It's absolutely delicious and oh-so-easy to make—no eggs necessary. It's hands-down the best vegan lemon olive oil cake recipe I've ever made!

Course Dessert

Cuisine Italian

Keyword dairy-free lemon olive oil cake, eggless lemon olive oil cake, eggless olive oil cake, vegan lemon olive oil cake, vegan olive oil cake

Prep Time 20

Cook Time 35

Total Time 55

Servings 9-inch cake

Calories 2750kcal

Author Michelle Cehn

Ingredients

1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
½ cup olive oil we used Bono Olive Oil
½ cup applesauce
1 large ripe banana mashed completely with a potato masher
½ cup fresh-squeezed Meyer lemon juice
3 teaspoons fresh lemon zest
2 teaspoons vanilla extract
powdered sugar for dusting

Instructions

Preheat oven to 350°F.
In a medium bowl, mix the flour, baking soda, baking powder, and salt together until evenly incorporated.
In a large bowl add the sugar, olive oil, and applesauce. Using a hand mixer, mix on high for 2 minutes. Add in the mashed banana and whip to combine. Add in the lemon juice, lemon zest, and vanilla extract and mix with a spoon just until combined.
Slowly add the flower mixture into the wet mixture and stir with a spoon just until combined. Do not overmix.
Scoop the batter into a greased 9" cake pan and tap it roughly on a hard surface to remove any pockets of air.
Bake for 35 minutes, or until golden on top and a toothpick inserted into the center of the cake comes out clean.
Remove from oven and allow to cool fully in the pan before gently removing and plating and dusting the top generously with powdered sugar. If desired, decorate the top with a few thin slices of lemon that have been patted dry before adding to the top, and a sprig of rosemary.

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