The best vegan olive oil cake—bright lemon and crunchy pistachios make this cake irresistible. This lemon olive oil cake is vegan, using olive oil and dairy-free milk, and can easily be adapted to an orange version if you prefer.
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Best Vegan Olive Oil Cake with Lemon and Pistachio Recipe
This moist, fluffy cake is packed with lemon and pistachio flavor and finished with a pistachio-lemon glaze and extra crushed pistachios. It’s simple to make, naturally dairy-free and egg-free, and perfect for gatherings or a special treat.
Is it OK to bake a cake with olive oil?
Yes. Olive oil adds richness and keeps cakes moist because it remains liquid at room and refrigerator temperatures. Compared with butter, oil yields a tender crumb and helps prevent dryness, making it an excellent choice for vegan cakes.
Why does my vegan cake fall apart?
Vegan cakes can sometimes be drier without eggs or dairy, but using olive oil and applesauce in this recipe provides moisture and a stable, fluffy texture so the cake holds together well.
Lemon Olive Oil Cake (Vegan)
This version uses a small amount of toasted pistachio oil alongside extra-virgin olive oil to contribute a natural nutty aroma without extracts. The result is a tender crumb with a balanced lemon-and-pistachio flavor.
It’s an easy one-bowl recipe—no butter, no electric mixers—just a bowl and a whisk. The cake is single layer and quick to prepare.
Dairy Free Olive Oil Cake Ingredients
You’ll need common pantry items plus a couple of specialty ingredients for the pistachio flavor:
- Lemon zest & juice — fresh zest and juice brighten the cake.
- Granulated sugar — organic cane sugar keeps the recipe vegan-friendly.
- Extra-virgin olive oil — choose one with a flavor you enjoy for best results.
- Toasted pistachio oil — adds authentic pistachio aroma; use extract only if you can’t find the oil and increase olive oil slightly.
- Unsweetened applesauce — replaces eggs and adds moisture.
- Vegan milk — soy, oat, or almond milk all work well.
- Pure vanilla extract — for depth of flavor.
- All-purpose flour — measure by weight or use the spoon-and-level method.
- Baking powder & baking soda — leavening for a light crumb.
- Salt — enhances the flavors.
For the Pistachio-Lemon Glaze:
- Toasted pistachio oil — a small amount gives the glaze a nutty note.
- Fresh lemon juice — balances the sweetness.
- Powdered sugar — provides the glaze texture.
- Chopped roasted pistachios and extra lemon zest — for topping and texture.
Toasted Pistachio Oil
Toasted pistachio oil adds a natural nutty note and moisture. If you can’t find it, one teaspoon of pistachio extract plus two extra tablespoons of olive oil is a workable substitute.
Vegan Olive Oil Cake – Orange Version
Swap orange zest and fresh-squeezed orange juice for the lemon to make an orange olive oil cake with the same texture and a citrus twist.
Equipment
Minimal equipment is required: a large mixing bowl, a whisk, an 8-inch round or springform pan, parchment paper, and a cooling rack. This is a true one-bowl recipe.
Step by Step
Overview of the method:
- Rub lemon zest into the sugar to release the oils and aroma.
- Whisk in the olive oil, pistachio oil, applesauce, plant milk, lemon juice, and vanilla.
- Sift the dry ingredients over the wet mixture and fold gently until just combined—do not overmix.
- Pour into the prepared pan and bake until a toothpick inserted in the center comes out clean. Cool, then top with the glaze and chopped pistachios.
Tips and F.A.Q.
This recipe is vegan. Not all olive oil cakes are—some use eggs or dairy—so always check the ingredients. Olive oil is a great substitute for butter in many cake recipes.
Olive oil lends a moist, tender crumb and a fruity, rich flavor. Cakes baked with oil tend to stay softer, even when chilled.
Olive oil offers flavor and richness. Neutral oils like canola or avocado work if you prefer less olive flavor. Coconut oil yields a denser texture since it solidifies at room temperature.
Olive oil is high in monounsaturated fats and antioxidants and is often considered a healthier fat than butter, but the overall healthiness depends on the whole recipe and portion size.
Store at room temperature in an airtight container or wrapped loosely in foil or plastic wrap. It also freezes well for up to two months when wrapped properly.
In this recipe unsweetened applesauce replaces eggs to provide moisture and structure. Commercial egg replacers are another option.
If you try this cake, please leave a review and share a photo—I love seeing your results.
📖 Recipe
Vegan Olive Oil Cake with Lemon and Pistachio
Equipment you may need
- Whisk
- Measuring cups and spoons
- Microplane grater or zester
- Cooling rack
- Food scale (optional)
- Mixing bowls
- Parchment paper
- 8-inch round cake pan
Ingredients
- Baking spray
- 2 tbsp (12 g) lemon zest (from about 2 medium lemons)
- 1 cup (200 g) organic cane sugar
- 1/2 cup (118 ml) extra-virgin olive oil
- 2 tbsp (30 ml) toasted pistachio oil
- 1/4 cup (61 g) unsweetened applesauce
- 2/3 cup (158 ml) soy milk (or other plant milk)
- 2 tbsp (30 ml) lemon juice
- 1/2 tsp (2 ml) pure vanilla extract
- 1 3/4 cups (219 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1/2 tsp (2 g) baking soda
- 1/2 tsp (3 g) kosher salt
Pistachio-Lemon Glaze
- 1 tbsp (15 ml) toasted pistachio oil
- 3 tbsp (44 ml) lemon juice
- 1 3/4 cups (210 g) powdered sugar
- Chopped roasted pistachios and lemon zest for topping
Instructions
- Preheat the oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour and line the bottom with parchment paper.
- In a large bowl, combine the sugar and lemon zest, rubbing them together to release the oils.
- Whisk in the olive oil, pistachio oil, applesauce, plant milk, lemon juice, and vanilla, mixing after each addition.
- Sift in the flour, baking powder, baking soda, and salt. Fold gently until just combined—avoid overmixing.
- 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 for 10 minutes, then remove and cool completely on a wire rack.
- For the glaze, whisk together powdered sugar, pistachio oil, and lemon juice until smooth. Spread over the cooled cake and top with chopped pistachios and lemon zest.
Notes
Olive oil: Use an olive oil with a flavor you enjoy. A fuller olive flavor works well here.
Storage and freezing: Store at room temperature wrapped loosely in foil or plastic wrap. The cake freezes well for up to 2 months when properly wrapped.
Nutrition
Serving: 1 slice | Calories: 541 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 47 g | Saturated Fat: 7 g | Sodium: 2 mg | Potassium: 130 mg | Fiber: 1 g | Sugar: 8 g | Calcium: 43 mg | Iron: 1 mg
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