Moist Vegan Olive Oil Cake Recipe

This cake works beautifully for breakfast, brunch or an afternoon snack and pairs wonderfully with coffee or tea. It’s also well suited for holidays like Christmas, Easter or Mother’s Day and can be dressed up for celebrations with a glaze, fresh fruit or a sprinkle of powdered sugar.

The recipe is straightforward and requires just one bowl and minimal hands-on time. It’s forgiving for home bakers: simple ingredients, easy steps and reliable results.

Recipe Highlights

• Light, tender and moist crumb.
• Subtle sweet and herbal olive oil flavor.
• Stays moist after storing for a few days.
• Fully vegan — no dairy or eggs.
• One-bowl method with basic pantry ingredients.
• Ready in under an hour from start to finish.

What is olive oil cake?

Olive oil cake is a simple, moist cake that uses olive oil as its primary fat. Extra virgin olive oil brings a distinctive flavor profile — a mild herbaceous quality with fruity and slightly peppery notes — that complements citrus and herb additions especially well.

While its exact origins aren’t pinned to a single place, variations of olive oil cake appear across Mediterranean cuisines, including Italian, Spanish and Middle Eastern traditions. Because olive oil is liquid at room temperature, cakes made with oil tend to remain tender and moist longer than butter-based cakes.

Variations & Additions

• Berry version: Fold up to 1 cup fresh berries into the batter (avoid frozen berries to prevent excess moisture).
• Orange or lemon: Replace lemon in the glaze with orange, or add 1–2 tsp citrus zest to the batter for extra brightness.
• Lemon rosemary: Add 1 tbsp finely chopped fresh rosemary and 1 tsp lemon zest to the batter for a fragrant twist.
• Compote topping: Simmer 1 lb strawberries or raspberries with 3 tbsp sugar and a squeeze of lemon for 10–15 minutes to make a compote instead of glaze.
• Add-ins: Poppy seeds (up to 1/2 cup) or chopped pistachios sprinkled over the glaze add texture and visual appeal.

Step 1: In a large bowl, combine the olive oil and sugar. Use a hand mixer or whisk to mix until the mixture looks combined and a little fluffy — this helps create a tender cake.

Step 2: Whisk in the unsweetened applesauce and vanilla until fully incorporated.

Step 3: Gently fold in the flour, baking powder and salt until no dry streaks remain. Stop mixing once the ingredients are combined to avoid overworking the batter.

Step 4: Transfer the batter to the prepared pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack, remove the parchment and transfer to a serving platter.

Step 5 (optional): For a simple glaze, whisk powdered sugar with fresh lemon juice until smooth and pourable. Add up to 1 tbsp lemon zest for more citrus aroma.

Step 6: Spoon the glaze over the cooled cake and let it set. If you skip the glaze, a dusting of powdered sugar or a serving of fresh fruit and whipped cream works beautifully.

Recipe FAQs

Best pan to use? A 9-inch springform or cake pan is ideal for easy removal. An 8–9 inch square pan can also be used; a bundt pan will create an attractive shape.

Can I use a different oil? You can substitute other neutral oils, but extra virgin olive oil contributes a distinctive flavor profile that suits this cake well.

How to store? Once completely cool, store the cake in an airtight container at room temperature for 3–4 days or in the refrigerator for up to one week.

Can it be frozen? Freezing is possible, but thawing may slightly change the cake’s texture, so fresh storage is preferable.

Baking Tips

1. Use room-temperature ingredients where possible to help the batter come together evenly.
2. Weigh ingredients with a kitchen scale for the most consistent results.
3. Avoid overmixing once dry and wet ingredients are combined to prevent a dense crumb.
4. Don’t open the oven while the cake is rising; sudden temperature changes can cause it to sink.
5. Line the pan with parchment paper to ensure easy removal and a clean bottom crust.
6. If adding citrus zest, use only the colored outer peel (avoid the bitter white pith).

Vegan Olive Oil Cake

A light, moist and tender vegan olive oil cake that’s perfect for everyday and special occasions. Serve with a lemon glaze, a dusting of powdered sugar, or fresh berries and whipped cream.

Ingredients

For the Olive Oil Cake

• 2 cups all-purpose flour (260 g)
• ½ cup unsweetened applesauce (118 g)
• ¾ cup white granulated sugar (150 g)
• ½ cup extra virgin olive oil (118 g)
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1 tsp sea salt

For the Glaze (Optional)

• 1 ½ cups powdered sugar (287 g)
• ¼ cup fresh lemon juice (59 g)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch pan and line with parchment paper. A springform, bundt, or an 8–9 inch square pan will also work.
2. In a large bowl, beat together the sugar and olive oil until combined and slightly fluffy.
3. Whisk in the applesauce and vanilla until fully incorporated.
4. Gently fold in the flour, baking powder and salt until there are no dry streaks; do not overmix.
5. Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 10–15 minutes, invert onto a rack, remove parchment and transfer to a platter.
6. For the glaze, whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over the cooled cake and allow to set before serving.

Notes

• Store the cake in an airtight container at room temperature for up to 3–4 days, or refrigerate for up to one week.
• Freeze only if necessary; thawing can affect texture.
• For extra citrus flavor, add up to 1 tbsp lemon zest to the glaze or 1–2 tsp zest to the batter.
• Nutrition estimates include the glaze. Without glaze, each slice is lower in calories and sugar.