Vegan Lemon Olive Oil Cake

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar is less processed.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: water

Oat milk adds creaminess without dairy.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol is a low-calorie sweetener.

Preheat your oven to 180°C (350°F) (conventional heat) and line a loaf pan (8 inch/20cm) with parchment paper.

In a large mixing bowl, whisk together all the dry ingredients. If your baking powder looks clumpy or crumbly, give it a quick sift to break it up and make sure it blends evenly into the batter.

Add the wet ingredients. Use a spatula to gently fold everything together until just combined—don’t overmix.

Transfer batter into the prepared tin, smooth the top, and bake for 50 minutes or until a toothpick inserted in the center of the cake comes out clean. Cover with foil at around 35-40 minutes or when you feel that the cake becomes too dark on the top (it should be golden brown).

Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before glazing or serving.

The glaze is optional: whisk together powdered sugar and lemon juice and pour the glaze over the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens