The best ever vegan lemon cake with olive oil, lemon curd, cream cheese frosting, lemon blueberry sauce and fresh blackberries.
What Is Olive Oil Cake ?
- A simple moist cake that uses olive oil as a main ingredient for its fat content. The perfect lemon cake for Christmas, New Year’s, Easter, Summer Garden Parties, Thanksgiving and Birthday Cakes!
- It’s really easy and quick to make in spite of the multiple steps and festive photos. I wanted to go all out with the fillings and really indulge but the cake is perfectly delicious on its own with just a sprinkling of powder sugar and a double espresso. So don’t feel like you have to go all out if you don’t want to.
This recipe was one of my most requested recipes to veganize, so I really took my time testing and retesting to make sure it was at least as good if not better than the vegetarian original version. It’s 100% there you guys!
How to Make Vegan Lemon Olive Oil Cake
- You’ll only need one 9 inch spring form cake pan to bake one cake from which we are going to make a two layer cake.
- Start by making your fillings a day in advance if possible. The lemon curd, cream cheese frosting and blueberry sauce all need to be chilled completely before assembling the cake.
- Bake the cake according to the easy recipe and allow it to cool off completely before slicing in half and dressing it up with all the goodies. Easy peasy!
The Fillings
- Lemon Curd: i use my eggless mango curd recipe as the base filling to add extra lemony flavor to the cake.
- Vegan Cream Cheese Frosting: whipped plant based cream cheese mixed with whipped coconut cream yields the most luscious frosting reminiscent of mascarpone.
- Blueberry Sauce: fresh blueberries and lemon juice are cooked down together with maple syrup and vanilla for an extra layer of berrylicious flavor. It also adds extra moisture to the cake so don’t skip it. Alternatively raspberries can be used instead of blueberries if preferred.
The Batter
It’s a rich batter made with olive oil and full fat coconut milk whisked together with lemon, sugar and vanilla. It’s perfection really, and it comes together in no time. The wet and dry ingredients are combined separately then folded together before baking.
The Baking Time
Keep a close eye on your cake and check for doneness at the 45 minute mark. For some reason sometimes it takes longer than other times, just make sure not to overcook it. A toothpick inserted in the center should come out clean or almost dry when the cake is done.
The Garnishes
I used fresh blackberries and lemon thyme blossoms, you could go for raspberries or candies citrus instead or any edible flowers that you like.
How to Store Olive Oil Cake
- This cake can be kept at room temperature for a few days before adding the fillings and frosting.
- Once filled the cake is best stored covered in the fridge for up to one week. Because of the cream cheese frosting and blueberry sauce I don’t recommend keeping it at room temperature for more than a couple of hours once assembled.
- It can also be frozen plain if desired without adding any of the fillings.
The cake is best served after sitting for a couple of hours with all the fillings and in my opinion it tastes even better the second day.
This Vegan Lemon Cake Is Divine:
1-Pan, 2-Layers
Extra Lemony
Lusciously Beautiful
Perfectly Fluffy
Simply the Best!
P.S. If you give this recipe a try make sure to come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram, it always makes my day ~ Florentina Xo’s
Vegan Lemon Olive Oil Cake
The best ever vegan lemon cake with olive oil, lemon curd, cream cheese frosting, lemon blueberry sauce and fresh blackberries.
Servings 12 people
Calories 542kcal
Ingredients
Dry Ingredients:
- 2.5 cups all purpose flour sifted
- 1.5 cups granulated sugar
- 1/4 tsp baking powder
- 2 tsp baking soda
- 1/2 tsp sea salt
- zest from 1 lemon
Wet Ingredients:
- 2/3 cup olive oil
- 1.5 cup coconut milk full fat
- 1 tbsp lemon juice freshly squeeze
- 1.5 tsp vanilla extract
Cake Fillings
- 1 batch vegan lemon curd
Lemon Blueberry Sauce:
- 1/2 lb blueberries
- 1/2 lemon juiced
- 2-3 tbsp maple syrup
- 1 tsp vanilla extract
Cream Cheese Layer:
- 3/4 lb vegan cream cheese
- 1.5 cup whipped coconut cream stiff
- zest from 1 lemon
Garnishes:
- 1/4 cup edible flowers
- 1 lb fresh blackberries
Instructions
- Prepare the lemon curd in advance and refrigerate until needed. This step can be done a couple of days in advance.
Blueberry Sauce
- Combine the blueberries, lemon juice, vanilla and maple syrup in a small saucepan. Bring to a gentle simmer and cook until the blueberries start to burst, a couple of minutes or so. Remove from heat, allow to cool and refrigerate until needed.
Make the Cream Cheese Filling
- Use a mixer with a whisk attachment to whip the cream cheese on medium low speed until soft and creamy.
- Using a spatula fold the whipped coconut cream into the whipped cream cheese until combined. Make sure to not over mix. Cover with plastic wrap and refrigerate while you make the cake.
Bake the Cake
- Preheat your oven to 350”F.
- In a medium bowl whisk together the flour, sugar, baking soda, baking powder, lemon zest and sea salt.
- In another bowl whisk the olive oil, coconut milk, lemon juice and vanilla. Pour on top of the dry ingredients and using a spatula fold just until combined. Do not overmix as that will result in a dense cake.
- Lightly oil the bottom of a 9 inch springform pan and line with parchment paper. Place on a baking sheet.
- Pour the cake batter inside the cake pan and bake in the preheated oven for 45 minutes to 1 hour until a toothpick inserted in the center comes out clean.
- Transfer the cake to a cooling rack and allow to cool off completely. Once cooled remove the cake from the springform pan by releasing the sides first, then remove the bottom. (this step should be really easy specially if you lined the bottom with parchment paper).
Assemble the Layer Cake
- Use a serrated knife and very carefully slice a thin layer off of the top of the cake to remove the crust and expose the soft center.
- Proceed with care and now slice the cake in half as to have two circles. Place the bottom part on a plate or cake stand, whatever you want to serve your cake on.
- Spread the lemon curd on top of the bottom layer of the cake. Spoon half of the cream cheese filling on top followed by half of the blueberry sauce and a few fresh blackberries.
- Add the second cake layer and cover with the remaining of the blueberry sauce. Top with the remainder of the whipped cream cheese mix and use the back of a spatula to spread it around as best as you can.
- Sprinkle the top of the case with the fresh blackberries reserving some to decorate the sides of the cake.
- Garnish with edible flower blossoms and chill for a couple of hours before serving.
- The best ever vegan lemon cake with olive oil, lemon curd, cream cheese frosting, lemon blueberry sauce and fresh blackberries.
Notes
- this cake is is also absolutely delicious with just a sprinkling of powder sugar on top.
- alternatively you can skip all the fillings and frosting and cover the cake with a simple lemon glaze made with 1 cup powdered sugar + 1/4 cup cashew milk + 1 tbsp lemon juice. Whisk until smooth and pour over the cake once it has cooled down completely.
Nutrition
Calories: 542kcal | Carbohydrates: 59g | Protein: 7g | Fat: 34g | Saturated Fat: 16g | Sodium: 396mg | Potassium: 253mg | Fiber: 6g | Sugar: 32g | Vitamin A: 104IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 3mg
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An absolutely amazing cake, the flavors are fantastic and it’s really not that hard to throw together, if just has a lot of steps if you want to make it with all the layers.
Hi,
I want to know if I can use gluten free flour instead.
Thank you.
Hi Dee, I have not tried it with gluten free flour so i wouldn’t want to mislead you in any way, i’ll have to test it first.
Absolutely incredible! I made this for a predominately non-vegan group and they said it was one of the best cakes they have ever had. Perfectly balanced, nice texture and not too sweet.
I am beyond excited that the cake was such a success with everyone. Literally doing the happy dance at my desk right now hahah
I have a question about the whipped coconut cream for this recipe. Are you using a store bought whipped coconut cream or are you making it with coconut cream from a can and some powdered sugar for sweetness? Or maybe no sugar? Looking forward to making this cake tomorrow 🙂
I will take a shortcut and use store bought whipped coconut cream here just because there are a few steps in this recipe already. You can most definitely whip the cream with a chilled whisk preferably in a mixer until stiff and sweeten to taste with powder sugar. Start with one cup of coconut cream and 1-2 tbsp powder sugar. Report back!
I would like to make this cake tonight however I don’t own a springform pan? Do you have another variation or suggestion on how to make it without it? I was thinking of attempting with just 2 cake pans. Thoughts? lol Thanks!
Hey Jordan, just use the regular round pan you have and line it with parchment paper so it is easy to remove the cake without breaking it. Once cooled off completely use a serrated knife to slice it in half and make 2 layers. Report back! ~ Florentina
Hi there, I noticed that you used the photos of the cake from the original non-vegan recipe. Are there photos available of the cake made by using this recipe? Thank you!
Maria, I made the vegan cake and mango lemon curd in my stories, they look absolutely identical so it be a waste of time to do an identical shoot lol. Are you having any issues making the cake that I could help with ?
Is there a printable version of this recipe?
Thank you!
Yes, just click the print button inside the recipe card under the image.