Lemon Olive Oil Cake [vegan + gluten-free]

Bright, tender, and perfectly citrusy, this Vegan Lemon Olive Oil Cake is the kind of dessert that feels equal parts cozy and elegant. Made with wholesome ingredients like extra virgin olive oil, date sugar, and gluten-free flour, it’s a dairy-free, egg-free cake that still bakes up moist and fluffy. Whether you’re serving it for brunch, an afternoon treat, or a simple dessert, this lemon olive oil cake is a total crowd-pleaser. 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!) 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 Preheat your oven to 350°F a...