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 perfect light and 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, or for a late night treat.
You'll be shocked at how quickly this 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.
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 the 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 blueberries.
- Transfer to a cake pan then bake for 40-45 minutes.
- Let cool completely before removing from the pan.
- To serve, dust with powdered sugar.
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.
- 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.
I hope you enjoy this simple recipe for olive oil cake as much as we do. Try these vegan dessert recipes next:
- Dairy free and egg free blueberry muffins
- Vegan madeleines
- Easy vegan chocolate cupcakes
- Vegan bundt cake
- Homemade vegan vanilla cupcakes
- Vegan vanilla cake with chocolate frosting
Vegan Olive Oil Cake
- 1 cup dairy free milk
- 1 cup granulated sugar
- ⅓ cup olive oil
- 2 tablespoon lemon zest
- 2 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup blueberries fresh or frozen
- Powdered sugar for dusting
- Preheat oven to 350F and coat a 9-inch round cake pan or springform pan with cooking oil spray.
- In a large bowl, whisk together dairy free milk, olive oil, vanilla, sugar, lemon zest, and lemon juice.
- In a small bowl, whisk together flour, baking powder, baking soda, and salt.
- Pour the flour mixture into the large bowl with wet ingredients and stir until combined. Fold in about half of the blueberries, then transfer batter to the prepared pan.
- Gently press the remaining blueberries into the top of the cake and bake for 40-45 minutes, or until cooked through.
- Once cooked, remove from the oven. Let cool completely before removing from pan, at least 30 minutes. After the cake has cooled, top with a dusting of powdered sugar.