If you haven’t tried vegan baking, you’re missing the sweeter side of wellness, sustainable food choices and animal welfare. Instead of eggs and cream, this lemon olive oil cake recipe opts for plant ingredients such as mashed banana and applesauce for just the right flavor and texture – and it’s absolutely delicious! Freshly squeezed Meyer lemon juice and lemon zest add pucker and flavor to the richness of olive oil. Serve it with banana nice cream and a generous sprinkle of powdered sugar.

A Dusted Lemon Olive Oil Cake Has a Few Slices of Lemon and Sprig of Rosemary for Decoration With One Slice Cut and On Display.

A Dusted Lemon Olive Oil Cake Has a Few Slices of Lemon and Sprig of Rosemary for Decoration With One Slice Cut and On Display.
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Vegan Lemon Olive Oil Cake

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 14
Calories 148 kcal
Author Michelle Cehn



  1. Preheat oven to 350 degrees F and grease a 9-inch cake pan.
  2. In medium bowl, combine flour, baking soda, baking powder and salt until fully incorporated.
  3. In large bowl, use a hand mixer on high to combine sugar, olive oil and applesauce. Add mashed banana and continue mixing.
  4. Using a spoon instead of a hand mixer, gently mix in lemon juice, lemon zest and vanilla extract until just combined.
  5. Slowly add flour mixture into wet mixture and stir with spoon until just combined. Don’t overmix.
  6. Scoop batter into prepared cake pan and tap on your counter to remove air pockets.
  7. Bake 35 minutes or until golden and a toothpick inserted in the center comes out clean.
  8. Allow to cool completely in the pan before gently removing.
  9. When plating, dust generously with powdered sugar. Decorate with thin slices of lemon and a sprig of rosemary.

Recipe Notes

Get your vegan baking ingredients at Vitacost.com.


Nutrition Facts
Vegan Lemon Olive Oil Cake
Amount Per Serving (1 g)
Calories 148 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Sodium 132mg6%
Potassium 122mg3%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 16g18%
Protein 0.4g1%
Vitamin A 9IU0%
Vitamin C 6mg7%
Calcium 34mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Michelle Cehn

Michelle Cehn is a kind living crusader working to inspire positive change and make vegan living easy, delicious, and fun. She is the founder of the popular food and lifestyle website World of Vegan, co-host of the Plant-Powered People Podcast, and the creative force behind @Vegan on instagram where she has brought together a plant-passionate community over one million strong. Michelle is also co-author of the Friendly Vegan Cookbook, and a speaker, writer, filmmaker, photographer, YouTube personality, and mama on a mission to create a better future for our world.