Vegan Lemon Olive Oil Cake

Ingredients

• 1 ¾ cups (220 g) all-purpose flour

• ¾ cup (150 g) sugar (cane or granulated)

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• Zest of 2 lemons

• ⅓ cup (80 ml) fresh lemon juice

• ½ cup (120 ml) extra-virgin olive oil (use a mild one)

• ¾ cup (180 ml) plant milk (almond or soy work well)

• 1 tsp vanilla extract

Optional lemon glaze

• ¾ cup powdered sugar

• 2–3 tbsp lemon juice

Instructions

1. Heat oven to 350°F / 175°C. Grease and line an 8-inch (20 cm) round pan or loaf pan.

2. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest.

3. In another bowl, whisk lemon juice, olive oil, plant milk, and vanilla.

4. Pour wet ingredients into dry and mix just until smooth. Don’t overmix.

5. Pour batter into pan and smooth the top.

6. Bake 40–45 minutes (loaf may take closer to 50) until a toothpick comes out clean.

7. Cool in the pan 10 minutes, then transfer to a rack.

Glaze (optional):

• Whisk powdered sugar with lemon juice until thick but pourable.

• Drizzle over the cooled cake.

Tips & Variations

• For extra moisture: replace 2 tbsp plant milk with plain vegan yogurt.

• For a Mediterranean vibe: add 1–2 tbsp finely chopped rosemary or thyme.

• For almond-lemon: replace ¼ cup flour with almond flour.

• Keeps well at room temp for 2 days, or refrigerated up to 5.