• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Society

easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society

  • Home
  • About
  • Recipes
  • Shop
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

Vegan Lemon Olive Oil Cake Recipe

December 21, 2019 By florentina 14 Comments

This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.

The best ever vegan lemon cake with olive oil, lemon curd, cream cheese frosting, lemon blueberry sauce and fresh blackberries. 
 
Vegan Lemon Cake with olive oil, lemon curd, cream cheese frosting and berries.

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! 
 
Sliced layer lemon cake with berries

How to Make Vegan Lemon Olive Oil Cake

 
  1. 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.
  2. 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.
  3. 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

Layer cake with lemon mango curd  
  • 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. 
Lemon cake fillings

The Batter

 
It’s a rich batter made with extra light 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.
 
Sliced lemon cake with blackberries

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!
Vegan Lemon Cake with olive oil, lemon curd, cream cheese frosting and berries.
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
Print Pin

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.
Course Dessert
Cuisine Italian
Keyword lemon cake, plant based, vegan cake
Prep Time 25 minutes
Cook Time 50 minutes
chill time 1 hour
Total Time 2 hours 15 minutes
Servings 12 people
Calories 542kcal
Author Florentina

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 extra light 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

Favorite Desserts:

slice of chocolate sheet cake with coconut

Chocolate Sheet Cake

vegan salted caramel sauce

Salted Caramel Sauce

Vegan Custard Puff Pastry Napoleon (3)

Vegan Custard Napoleons

Filed Under: Desserts, Plant-Based, Thanksgiving, Vegan Recipes

Keep In Touch

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

Previous Post: « Vegan Mango Lemon Curd
Next Post: Vegan Unstuffed Cabbage Roll Soup »

Primary Sidebar

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

RECIPE INDEX

Recent Recipes

Cabbage Roll Casserole with Brown rice and Vegan Sour Cream

Unstuffed Cabbage Roll Casserole Recipe

Vegan Scallops

Vegan Scallops Recipe

Vegan Bolognese Sauce with Soy Curls and Red Wine

Vegan Bolognese Recipe

Spaghetti Aglio e Olio Recipe (Garlic and Oil Pasta)

Spaghetti Aglio e Olio Recipe  (Garlic and Oil Pasta) 

Copyright © 2021 · Veggie Society