Lemon Olive Oil Cake [vegan + gluten-free]

This vegan lemon olive oil cake is moist, gluten-free, and naturally sweetened with date sugar. An easy dairy-free lemon cake perfect for any occasion.

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

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.

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.

This Will Be Your New Favorite Lemon Dessert

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?

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Talk soon,