This vegan olive oil cake recipe includes lemon juice and fresh blueberries for a bright and moist dessert that's great for spring. It's dairy free, egg free, and can easily be made gluten free.

Olive oil cakes are super soft and ultra tender, without being too heavy or dense. They have a tender crumb and perfect light, spongy texture that leaves you wanting more.

Why you'll love this recipe

This vegan lemon olive oil cake is perfectly sweet – not overly sweet but not missing anything either.
The fresh blueberries are plump and juicy, making this dairy free olive oil cake perfect for spring or summer.
Serve at brunch, afternoon tea, for a late night treat, or any special occasion.

Equipment

You'll be shocked at how quickly this vegan cake batter comes together, no mixer needed! Here are my recommended tools:

Nonstick cake pan: This 9-inch baking pan works great as an alternative to a springform pan.
Glass mixing bowls: This set of mixing bowls is perfect for baking!
Citrus juicer: Juice lemons or limes easily using this juicer.

Ingredients

This lemon blueberry olive oil cake without milk, butter, or eggs come together with a handful of common ingredients. Here's what you'll need:

Dairy free milk: You can use any milk of choice here, just make sure it's unsweetened and unflavored. My favorite types of non dairy milk are oat milk, almond milk, and soy milk.
Sugar: Granulated sugar is necessary for this sweet treat!
Olive oil: Use what you have in your pantry. You won't be able to taste regular or light olive oil. If you want a strong olive oil taste, use extra virgin olive oil.
Lemon zest and juice: Include the zest of a fresh lemon to really infuse this delicious cake with lemony goodness.
Vanilla extract: To enhance the flavors and bring a warmness.
Flour: I use all purpose flour but if you're gluten free, replace with a gluten free 1-to-1 baking flour.
Baking powder: Traditionally, olive oil cakes contain eggs. Since we’re making eggless olive oil cake, baking powder acts as the leavening agent that contributes to the rise.
Baking soda: The addition of baking soda helps the madeleine cookies rise perfectly.
Salt: Just a pinch to balance the flavors!
Blueberries: Fresh or frozen! If using frozen blueberries, let thaw completely, then rinse in cold water, and pat dry.

Is olive oil vegan?

Yes, olive oil is a plant-based product made entirely from the fruit of the olive tree. Olive oil is a fantastic vegan substitute for butter!

How to make vegan olive oil cake

Continue scrolling for the ingredient list with measurements and detailed directions!

Whisk the wet ingredients together in a large mixing bowl.
Stir the dry ingredients together in a small mixing bowl.
Combine, stir into a batter and fold in the fresh berries.
Transfer to a cake pan then bake for 40-45 minutes.
Let cake cool completely on a cooling rack before removing from the pan.
To serve, dust with powdered sugar.

Variations

Prefer something a little different? Olive oil cake is versatile and easy to adapt, check out these delicious alternatives.

Vegan orange olive oil cake: Swap the lemon juice and lemon zest for orange juice and zest!
Vegan grapefruit olive oil cake: Instead of lemon, use fresh grapefruit juice and grapefruit zest.
Rosemary olive oil cake: Stir 1-2 tablespoons of chopped fresh rosemary into the batter before baking. Or try fresh lavender or thyme.

Baking tips

Mix the cake batter well so that it's smooth, with no lumps. This ensures an even texture.
Olive oil cakes are very delicate. Make sure to wait until the cake is cooled completely before removing it from the pan. If you try to remove the cake too soon, it can stick to the pan, break, or both.

How to store leftovers

Store vegan olive oil cake in an airtight container for up to 4 days at room temperature or for up to 3 months in the freezer.

Related recipes

I hope you enjoy this simple recipe for olive oil cake as much as we do. Try these vegan dessert recipes next: