Lemon Olive Oil Cake [vegan + gluten-free]

Why You’ll Love This Vegan Lemon Olive Oil Cake

This cake is light yet rich, with fresh lemon flavor balanced by the subtle sweetness of date sugar. Olive oil keeps the crumb soft without needing butter, while gluten-free flour makes it accessible for those avoiding wheat. It’s easy to make in one bowl and bakes beautifully every time.

Ingredients

• 1 cup non-dairy milk (unsweetened vanilla cashew milk works great)
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• ¾ cup The Date Lady date sugar (code healthyhelper saves money!)
• 1/3 cup extra virgin olive oil
• 2 cups Bob’s Red Mill GF 1-to-1 Baking Flour or Bob’s Red Mill gluten-free oat flour
• 1 teaspoon baking soda
• ½ teaspoon finely ground sea salt

How to Make Vegan Lemon Olive Oil Cake

1. Preheat your oven to 350°F and lightly spray an 8×8-inch square baking dish with cooking spray.
2. In a small bowl, whisk together the non-dairy milk, lemon zest, and lemon juice. Set aside for 5 minutes to allow the mixture to slightly curdle.
3. In a large bowl, whisk together the date sugar and olive oil until smooth. Add the milk mixture and whisk again to combine.
4. In a medium bowl, mix the gluten-free flour, baking soda, and sea salt. Fold the dry ingredients into the wet ingredients, stirring just until combined.
5. Pour the batter into the prepared pan and smooth the top. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove from the oven and let cool for at least 10 minutes in the pan. Transfer to a cooling rack and allow the cake to cool completely before topping.

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Serving Ideas

This vegan lemon olive oil cake is delicious on its own, but it’s even better topped with your favorite vegan frosting. For a fun twist, try spreading it with dessert hummus, coconut whipped cream, or a simple lemon glaze made with powdered sugar and lemon juice.

Tips for the Best Results

Use a good-quality extra virgin olive oil for the best flavor. Make sure not to overmix the batter to keep the cake light and tender. If you want a stronger lemon flavor, add an extra teaspoon of zest to the batter.

Storage

Store leftovers covered at room temperature for up to two days or in the refrigerator for up to five days. This cake also freezes well; just wrap slices tightly and freeze for up to two months.

Final Thoughts

If you’re looking for a gluten-free vegan lemon cake that’s easy, wholesome, and full of bright citrus flavor, this Vegan Lemon Olive Oil Cake deserves a spot in your recipe rotation. Simple ingredients, minimal effort, and bakery-worthy results every time.

What are your favorite uses for olive oil?

What’s your favorite kind of cake?

28 responses to “Lemon Olive Oil Cake [vegan + gluten-free]”

1. Olive oil does make some AMAZING dense moist cakes! I love using it for making carrot cake. And I have been to Italy. If I ever went back I think I’d want to focus on eating more of the foods…. 🙂

   • I bet that carrot cake is AMAZING!! Let me know if you try this!

2. I love lemon cake! Thanks for sharing at the What’s for Dinner party – have a fabulous week!

   • Thank you!!

3. I don’t need my cake to be gluten free, so I wondered if it would work with sifted wholemeal spelt flour? Do you happen to know how the proportions would work out? I notice you say ‘pour’ into the tin so that suggests your cake batter is quite runny? Thanks for any advice!

   • I think spelt flour would work…but I have to say the oat flour makes it very light and fluffy! The batter isn’t too funny but it’s definitely pourable! 🙂

4. Love using Olive oil in cakes! Gives them such a lovely flavour & texture!

   • It’s so good!! Thank you!

5. Sounds unique! I don’t need vegan or gluten free, but always interested in something new! Thanks for sharing!

   • Thanks so much! Let me know if you try them!!

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13. I made this tonight but in a bigger by tripple recipe but with gluten free flour
    It turned out a little dry though

    • Thanks for making it! It’s not meant to be made with GF flour so that’s probably why it turned out dry.

14. […] Lemon Olive Oil Cake […]

15. We are allergic to oats. What other flour could we use?

    • You could regular white flour or white whole wheat flour!

16. Ok, so I’m not sure if I made this correctly or where I went wrong… the batter was extremely liquidly. When I tried to take it out of the pan, it fell apart because it was so crumbly. However, I was able to salvage most of it and put it in the fridge to firm up so that I could add the vanilla bean hummus. And, oh my god, this was AMAZING. I’m so confused because of how unsure I felt about my process, either way, I will keep trying until I get it right because it is so amazing, I can’t even believe how delicious it tastes and how healthy it is! Thank you for this recipe, a new staple in my baking routine.

    • I’m so sorry you had trouble with the recipe! No one has mentioned having this issue before, but I am so happy to hear you liked the flavor! If you have trouble again, please let me know and we can troubleshoot. 🙂

17. oh just yum! Thanks for sharing at the What’s for Dinner party. Hope to see you there tomorrow too! Stay safe!

    • Thanks Helen!!

18. We will love your Lemon Olive Oil Cake, it looks so good! Thanks so much for sharing your talent with us at Full Plate Thursday and please come back soon!
    Miz Helen

    • Thanks Helen!

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