Vegan Lemon Olive Oil Cake with Almond Crumble
Vegan Lemon Olive Oil Cake with Almond Crumble
A soft, moist, and fragrant vegan lemon cake made with olive oil instead of butter. Topped with a crunchy almond crumble and a light dusting of powdered sugar or citrus zest, this dessert is bright, fresh, and Mediterranean-inspired.
🕒 Time Required
Prep: 15 minutes
Bake: 35–40 minutes
Total: ~55 minutes
📝 Ingredients
Cake
1½ cups all-purpose flour (or ½ cup almond flour + 1 cup AP for nutty flavor)
¾ cup sugar (coconut sugar or cane sugar works)
1 tsp baking powder
½ tsp baking soda
Pinch of salt
1 cup unsweetened plant milk (almond or oat)
⅓ cup extra virgin olive oil
1 tbsp apple cider vinegar or lemon juice
Zest of 1 lemon
1 tsp pure vanilla extract
Almond Crumble Topping
¼ cup sliced almonds
1 tbsp sugar
1 tsp cinnamon
1 tsp olive oil
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat to 180°C (350°F)
Grease a small cake pan or line with parchment
2️⃣ Mix Dry Ingredients
Combine flour, sugar, baking powder, baking soda, and salt
3️⃣ Mix Wet Ingredients
In a separate bowl, whisk plant milk, olive oil, apple cider vinegar, lemon zest, and vanilla
4️⃣ Combine
Gradually mix wet ingredients into dry until smooth
5️⃣ Add Topping
Mix almonds, sugar, cinnamon, and olive oil
Sprinkle evenly over cake batter
6️⃣ Bake
Bake 35–40 minutes until a toothpick comes out clean
Cool slightly before slicing
7️⃣ Serve
Dust with powdered sugar or extra lemon zest
Optional: drizzle with vegan yogurt or a light glaze
💡 Tips
Use high-quality extra virgin olive oil for authentic Mediterranean flavor
Can add orange zest for variation
Cake keeps well for 3 days in an airtight container
❓ frequently Asked Questions FAQs
Q: Can I make it gluten-free?
Yes — replace all-purpose flour with a gluten-free blend.
Q: Can I add fruit?
Yes — blueberries, raspberries, or chopped figs work beautifully
Q: Is it very sweet?
No — naturally sweet, light, and citrusy.
🥗 Nutritional Information
Calories: 240 kcal
Protein: 4 g
Carbs: 32 g
Fat: 12 g
Fiber: 2 g