Vegan Olive Oil Cake

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No, olive oil cakes are not just for the Kardashians. Though they may taste boujis, they are anything but. Have flour and a bottle of olive oil laying around the house? You’re halfway there.

This cake is honestly such a crowd-pleaser, I’m wondering why I haven’t tried an olive oil cake until this year. This cake is decadent yet light, rich yet airy — it’s the perfect way to end a summer meal or — top with a dollop of coconut whipped cream and a drizzle of lemon syrup accompanied by a steaming cuppa, and you’re ready to settle in for a night in front of the fire.

No matter the season, this cake is ready to serve up some smiles.


  • 2 cups organic all-purpose flour
  • 1 1/2 cups raw turbinado sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Celtic sea salt
  • 3/4 cup EVOO
  • 1/3 cup unsweetened apple sauce
  • 1 cup unsweetened coconut milk
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 2 teaspoons vanilla extract


  • A few sprigs of fresh rosemary
  • A dusting of powdered sugar
  • A dollop of coconut whipped cream


  1. Pre-heat your oven to 350*F.
  2. Line the bottom of your cake pan with a piece of parchment paper.
  3. Whisk together the wet ingredients (EVOO, apple sauce, vanilla extract, milk, lemon juice, lemon zest, and sugar) until the texture is consistent.
  4. In another bowl, combine the flour, baking powder and soda, and salt.
  5. Fold the dry ingredients into the wet, until the batter is smooth and thick.
  6. Pour the batter into the prepared cake pan.
  7. Bake 45 minutes to an hour.
  8. Once done, let cool for a half hour before serving. Then, dust with powdered sugar, garnish with rosemary, or serve up plain!

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