Vegan Olive Oil Cake
Olive oil cake has a reputation for being impossibly moist and tender, and this version proves that eggs and butter were never really the point. Flax eggs — ground flaxseed stirred with water until it thickens into a gel — do the binding work beautifully, giving the crumb that soft, cohesive texture you'd expect from a classic Italian-style cake. Extra-virgin olive oil brings its signature richness and a subtle fruity depth, while lemon juice, lemon zest, and vanilla keep every bite bright and fragrant. Plant-based milk rounds out the batter, making this entirely free of any animal products without a single compromise on flavor or structure. The top bakes to a deep golden color with gently pulled edges — a visual cue that the inside is perfectly set and ready to cool. A dusting of powdered sugar right before serving is optional, but it makes for a stunning, effortless finish. This recipe makes 10 servings, so it's a genuinely crowd-worthy dessert for a dinner party, a weekend brunch, or honestly just a Tuesday when you want something special on the counter.
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Learn more →Ingredients
10 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the cake
- 2 cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine salt
- ¾ cup organic cane sugar
- ¾ cup extra-virgin olive oil
- 1 cup plant-based milk
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For serving
- 1–2 tbsp powdered sugar, for dusting (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with olive oil, line the bottom with a round of parchment paper, and grease the parchment.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
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