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A large slice of vegan lemon olive oil cake on a white plate. It is moist and soft.
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5 from 2 votes

Easy Vegan Lemon Olive Oil Cake with Lemon Glaze

This vegan lemon olive oil cake is one of my favorites. It's so moist and the lemon glaze on top doesn't overwhelm it. You need to try it!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Lemon Olive Oil Cake
Diet: Vegan
Servings: 12 Slices
Calories: 205kcal
Author: DJ

Ingredients

For the cake batter:

  • 200 ml soy milk
  • 1 teaspoon apple cider vinegar
  • 200 g all-purpose flour sifted
  • 150 g granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 50 ml extra virgin olive oil
  • 1 teaspoon vanilla extract
  • 50 ml freshly squeezed lemon juice
  • Zest of 2 medium-sized lemons

For the lemon glaze:

  • 160 g powdered sugar
  • 1.5 Tablespoons soy milk
  • 1 Tablespoon freshly squeezed lemon juice
Metric - US Customary

Instructions

Preparation:

  • Preheat your oven to 177 Celsius (350F).
  • Grease two 20cm x 10cm loaf tins with vegan butter. Set aside. 

Make the cake:

  • Begin by making the vegan buttermilk mixture. Mix the apple cider vinegar into the soy milk and let it curdle for 8 minutes. Measure out the other cake ingredients while you wait.
  • To a large bowl, add the flour, sugar, baking powder, baking soda and salt. Mix well. 
  • Pour the vegan buttermilk into the dry ingredients, along with the extra virgin olive oil, vanilla, lemon juice and lemon zest. Fold the batter until the flour is fully combined.
  • Pour the cake batter into your prepared baking tins equally. Bake in center of the oven for 20 minutes. A skewer will come out of them clean when they’re ready.
  • Allow the lemon cakes to cool for 15 minutes then transfer them over to a cooling rack.

Make the lemon glaze:

  • Add the powdered sugar to a bowl. Mix in the soy milk and lemon juice. A thick workable glaze should form. Spoon the glaze over the two cakes and serve.

Video

Notes

  • Opening the oven door while the cake is baking inside will ruin the structure of the cake, causing it to bake unevenly. As a result, you may also have a large dent in the center of the cakes.
  • If you over-mix your lemon cake batter, the final texture of the cakes will be super dense and the exact opposite to light and fluffy. 

Nutrition

Calories: 205kcal | Carbohydrates: 40g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 325mg | Potassium: 51mg | Fiber: 1g | Sugar: 26g | Vitamin A: 73IU | Vitamin C: 3mg | Calcium: 69mg | Iron: 1mg