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    Home » Sweets » Cakes

    Vegan Olive Oil Cake with Lemon and Pistachio

    April 27, 2021 by Chenée Lewis

    14.7K shares
    Vegan Olive Oil Cake Recipe | Chenée Today

    The best vegan olive oil cake - lemon and pistachios make this cake so delicious! We’ll make this lemon olive oil cake vegan with olive oil and dairy free milk! Or make this vegan olive oil cake with orange! If you love this vegan olive oil cake, check out my Vegan Coconut Cake with Lime Glaze, my Vegan Pineapple Upside Down Cake, or my Vegan Couscous Salad with Chickpeas!

    a fork cutting into vegan olive oil cake
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    Best Vegan Olive Oil Cake with Lemon and Pistachio Recipe

    I'm so excited to share this delicious cake with you! I've been working on vegan olive oil cake recipes for a while now, but this recipe is definitely a keeper! It's so moist and fluffy, and bursting with pistachio and lemon flavors. And it's topped with a pistachio-lemon glaze and more crushed pistachios!

    This is an ideal vegan lemon olive oil cake for a dinner party, small get-together, or just to treat yourself! And best of all, it's dairy-free, egg-free, and delicious! Perfect for a special occasion!

    Vegan olive oil cake drizzled with glaze and topped with pistachios

    Is it OK to bake a cake with olive oil?

    Yes! It's no secret that I love olive oil cakes. Some of my favorite recipes on this blog are my Orange-Rosemary Olive Oil Cake and my Chocolate Olive Oil Cake with Crystallized Ginger. The use of olive oil in a cake adds richness, flavor, and keeps the cake from drying out.

    If you've ever had a cake that seemed dry and crumbly, chances are that cake was made with butter. Butter has a higher water content than oil, and as that water evaporates, the cake dries out a bit. Also, oil is liquid at both room temperature and when chilled, so if you store your olive oil cake in the fridge it will keep a soft, moist texture.

    Why does my vegan cake fall apart?

    How do you make a vegan cake more moist and keep its shape? Make it a vegan olive oil cake! Because vegan cakes are made without eggs or dairy, they sometimes lack the rich, moist consistency that we want in a cake. But this vegan olive oil cake has no such problem -- with both extra-virgin olive oil and applesauce mixed into the batter, it's got a rich, fluffy texture that you'll love.

    vegan olive oil cake on a platter with a slice cut out

    Lemon Olive Oil Cake (Vegan)

    Another reason I love this vegan olive oil cake is the addition of pistachio oil. I adjusted my orange rosemary olive oil cake recipe to replace some of the extra virgin olive oil with toasted pistachio oil, to achieve that pistachio flavor without using an extract. The result is a soft and moist crumb, a balanced nutty and lemony flavor, and a truly show-stopping olive oil cake!

    Best, of all, this vegan olive oil cake is so easy to make! Because there's no butter, the ingredients can easily be mixed together with just a bowl and a whisk. And it's a single layer cake, so it's even easier! You just have to try this vegan cake!

    Vegan Olive Oil Cake Recipe | Chenée Today

    Dairy Free Olive Oil Cake Ingredients

    You can make this cake with just a few everyday ingredients, plus a few special ones!

    • lemon zest & juice - the juice and zest of a large lemon brings that bright lemon flavor.
    • granulated sugar - to keep this recipe vegan, we'll use organic cane sugar to give this vegan olive oil cake just the right amount of sweetness.
    • extra-virgin olive oil - I used La Tourangelle Organic Extra-Virgin Olive Oil for this vegan olive oil cake, which I love for its bright, fruity flavor. A good quality regular olive oil works as well, but doesn't provide that great flavor.
    • toasted pistachio oil - I used La Tourangelle toasted pistachio oil, and the flavor was perfect!
    • unsweetened applesauce - this adds a bit of density and moisture to the batter in place of eggs.
    • vegan milk of your choice -- I used soy milk, but oat milk or almond milk would also work.
    • pure vanilla extract - I definitely recommend using a high-quality vanilla for this vegan lemon cake. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
    • all-purpose flour - be sure to measure your flour by weight using a kitchen scale, or using the spoon-and-level method.
    • baking powder & baking soda - our leaveners helps the cake rise, and create a light and fluffy texture despite the absence of eggs.
    • salt - helps to bring out all these flavors!

    For the Pistachio-Lemon Glaze:

    • toasted pistachio oil - the same La Tourangelle oil as above.
    • fresh lemon juice - a little more lemony goodness to top off this lemon olive oil cake recipe.
    • powdered sugar - gives our glaze the sweetness and texture it needs.
    • chopped roasted pistachios and lemon zest - this addition to the top of the cake finishes off the elegant look of this vegan lemon cake, and adds a nice lemony crunch to each bite!
    vegan olive oil cake on a platter with a slice cut out
    Dairy Free Olive Oil Cake

    Toasted Pistachio Oil

    For this vegan lemon cake, I used toasted pistachio oil to achieve the nutty pistachio flavor while adding to the moist texture of the cake. I chose La Tourangelle pistachio oil, and I really enjoyed the flavor, but you can use whatever pistachio oil you prefer. If you can't find pistachio oil, feel free to substitute a teaspoon of pistachio extract, but then you'll need to add in another 2 tablespoons of olive oil.

    Vegan Olive Oil Cake - Orange Version

    If you want to try this vegan olive oil cake but lemon isn't your thing, try making this vegan olive oil cake with orange instead! Just substitute orange zest and freshly-squeezed orange juice instead of lemon zest and juice, and you'll have an orange olive oil cake!

    Equipment

    As I mentioned, this vegan olive oil cake recipe is a one bowl, one whisk situation. That means that you won't have to plug in any tools or wash out any mixing attachments. Just grab a large mixing bowl, a whisk, parchment paper, and your 8-inch cake pan or springform pan and you're ready to start baking! I also like to use a cooling rack to let the cake cool once it's baked.

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    Step by Step

    The steps for this vegan olive oil cake couldn't be easier!

    • First, press your lemon zest and sugar together in a large bowl. Rub them well with either a spatula or your fingers to release all that lemony oil.
    • Add the rest of your wet ingredients, whisking between each one.
    • Sift in your dry ingredients and fold them to combine. Be careful not to overmix at this point -- too much mixing can activate the gluten in the flour and keep your vegan lemon cake from getting as fluffy and light as we want it to be.
    • Pour cake batter into your baking pan and bake!

    Tips and F.A.Q.

    Is olive oil cake vegan?

    This one is! Not all olive oil cakes are vegan -- some, like my Orange Rosemary Olive Oil Cake or my Chocolate Olive Oil Cake with Crystallized Ginger are made with eggs and dairy milk. But many of them are, because the use of olive oil provides a great substitute for butter. You'll definitely find that to be the case for this vegan lemon cake! You'll just want to check the ingredients for the olive oil cake you're interested in to make sure it's vegan.

    What does olive oil do to cake?

    Olive oil gives cake a moist richness that's lighter and fruitier than cakes made with butter. And best of all, olive oil cakes are so easy to make vegan, because they're already made without butter! This vegan olive oil cake stays moist for days, and has a fruity, complex flavor that is so unique and delicious!

    Which oil is best for vegan cakes?

    Olive oil adds a bit of flavor and richness, but you can also use a lighter, more neutral oil like canola or avocado oil and get great results! So is olive oil or coconut oil better for baking? It depends -- coconut oil produces a more dense texture since it's solid at room temperature, more closely mimicking the texture of butter. So if your recipe calls for that type of texture, then coconut oil would work better.

    Is olive oil cake healthier than regular cake?

    Olive oil is known as a healthy fat, high in monounsaturated fats and antioxidants. For that reason it's generally considered to be more healthy than butter. I'm not sure that would classify this vegan lemon cake as healthy for that reason alone -- there are still plenty of other ingredients that go into it. But it may be a better choice for those of us who are trying to avoid butter. (Nutrition Disclaimer)

    vegan olive oil cake shot from above

    How can I store this vegan lemon cake?

    This cake can be stored at room temperature in an airtight container, or wrapped loosely in foil or plastic wrap. It also freezes well, wrapped in foil and plastic wrap, for up to 2 months.

    Is vegan cake good?

    It sure is! This dairy free olive oil cake is absolutely delicious, if I do say so myself! It's got a rich, moist texture that rivals any cake out there, vegan or not. And the flavors of the lemon and pistachio are so great together -- you've gotta give it a try!

    What is a good egg substitute for cake?

    In this vegan olive oil cake, we're using applesauce to replace the texture that we would get from eggs. Another option is to use a store-bought egg replacer, like in my Vegan Gingerbread Loaf Cake!

    What are some other vegan recipes I can try?

    If you like baking cookies, try my Almond Lemon Cookies or my Almond Flour Peanut Butter Cookies. Or if you're looking for an easy side dish, try my Air Fryer Sweet Potato Chunks or my Frozen Sweet Potato Fries in Air Fryer are naturally vegan (just double check the label on your sweet potato fries!). And if you're planning on holiday baking, check out my list of 50 Vegan Desserts for Christmas!

    If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!

    a fork cutting into vegan olive oil cake

    Vegan Olive Oil Cake with Lemon and Pistachio

    Print Pin Recipe Rate Recipe
    The best vegan olive oil cake - lemon and pistachios make this cake so delicious! We’ll make this lemon olive oil cake vegan with olive oil and dairy free milk! Or make this vegan olive oil cake with orange!
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Total Time: 45 minutes
    Course: Dessert, Snack
    Cuisine :American, Italian, Mediterranean
    Servings: 8 slices
    Calories: 541kcal
    Recipe Source: Chenée Lewis

    Equipment you may need

    • whisk
    • measuring cups and spoons
    • microplane grater/zester
    • cooling rack
    • food scale
    • mixing bowls
    • parchment paper
    • 8-inch round cake pans

    Ingredients

    • baking spray
    • 2 tablespoon (12 g) lemon zest - from about 2 medium lemons
    • 1 cup (200 g) organic cane sugar
    • ½ cup (118 ml) extra-virgin olive oil - (see note)
    • 2 tablespoon (30 ml) toasted pistachio oil
    • ¼ cup (61 g) unsweetened applesauce
    • ⅔ cup (158 ml) soy milk
    • 2 tablespoon (30 ml) lemon juice
    • ½ teaspoon (2 ml) pure vanilla extract - 2g
    • 1 ¾ cups (219 g) all-purpose flour - 228g
    • 1½ teaspoon (6 g) baking powder - 7g
    • ½ teaspoon (2 g) baking soda
    • ½ teaspoon (3 g) kosher salt - 2g

    Pistachio-Lemon Glaze

    • 1 tablespoon (15 ml) toasted pistachio oil
    • 3 tablespoon (44 ml) lemon juice
    • 1¾ cups (210 g) powdered sugar - 202g
    • Chopped roasted pistachios and lemon zest - for topping

    Instructions

    • Preheat oven to 350°F (180°C). Spray an 8-inch round cake pan with baking spray with flour; line bottom of pan with parchment paper.
      baking spray
    • In a large mixing bowl, combine sugar and lemon zest. Rub sugar and zest together to thoroughly release oils.
      1 cup organic cane sugar, 2 tablespoon lemon zest
    • Whisk in olive oil, pistachio oil, applesauce, soy milk, lemon juice, and vanilla, mixing between each addition.
      ½ cup extra-virgin olive oil, 2 tablespoon toasted pistachio oil, ¼ cup unsweetened applesauce, ⅔ cup soy milk, 2 tablespoon lemon juice, ½ teaspoon pure vanilla extract
    • Sift in flour, baking powder, baking soda, and salt, and fold until just combined.
      1½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 ¾ cups all-purpose flour
    • Transfer batter into prepared pan and bake until a toothpick inserted in center comes out clean, approximately 35 minutes. .
    • Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack.
    • For the glaze, whisk together powdered sugar, pistachio oil, and lemon juice in a bowl. Spread over cooled cake and top with chopped pistachios and lemon zest.
      1 tablespoon toasted pistachio oil, 3 tablespoon lemon juice, 1¾ cups powdered sugar, Chopped roasted pistachios and lemon zest

    Video

    Notes

    Olive oil:  I used California Olive Ranch Rich & Robust olive oil because I wanted a more full olive oil flavor. You can use whatever olive oil you like, as long as it has a flavor you enjoy!
    Storage and freezing: Store at room temperature wrapped loosely in foil or plastic wrap. Freezes well, wrapped in foil and plastic wrap, for up to 2 months.

    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
    Nutrition Disclaimer
    Tags: best vegan olive oil cake, cake olive oil, citrus olive oil cake, dairy free olive oil cake, gluten free vegan olive oil cake, how to make pistachio cake, italian pistachio cake, lemon glaze for lemon cake, lemon olive oil cake, lemon olive oil cake vegan, moist lemon cake, olive oil and pistachio cake, olive oil cake recipe, olive oil cake recipes, olive oil lemon cake, pistachio and olive oil cake, pistachio cake recipe, pistachio olive oil cake, recipe for pistachio cake, recipe pistachio cake, vegan almond olive oil cake, vegan cake, vegan lemon cake, vegan lemon cake recipe, vegan olive oil cake, vegan olive oil cake lemon, vegan olive oil cake nigella, vegan olive oil cake orange, vegan olive oil cake uk, vegan olive oil chocolate cake, vegan olive oil pound cake, vegan pistachio cake
    Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!

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    Vegan Lemon Pistachio Olive Oil Cake Recipe | Chenée Today

    Last Updated on October 31, 2022 by Chenée Lewis

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    14.7K shares

    Reader Interactions

    Comments

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    1. Steph

      December 31, 2022 at 10:17 am

      5 stars
      I’ve made this cake before and love it so much! I want to make it again today but the only type of milk I have in the house in half and half.. do you think that could work in this recipe?

      Reply
      • Chenée Lewis

        January 10, 2023 at 6:18 pm

        If you use half and half I'd cut the olive oil by a few teaspoons so that the cake isn't too oily. But otherwise it should work!

        Reply
    2. Heather R

      November 19, 2022 at 10:26 am

      5 stars
      This was the first vegan cake I ever made and it is truly amazing! I made this into a 3 layer cake for my daughters wedding and also made cupcakes for the event. Everyone loved it and you would never know its vegan - its delicious!

      Reply
      • Chenée Lewis

        November 25, 2022 at 5:04 pm

        I'm so glad it was a success! Thank you so much!

        Reply
    3. jane thompson

      October 28, 2022 at 12:27 pm

      5 stars
      This is seriously one of the best cakes ever! Vegan or not! I have been using orange instead of lemon and it is lovely! I have made it in a 1/2 size Bundt pan (4 cups, I think) and its also lovely. I sprinkle chopped pistachios and candles orange peel on top. This has been my birthday cake since last year! Moist moist moist!

      Reply
      • Chenée Lewis

        October 28, 2022 at 4:24 pm

        I love your substitutions! So glad you like the cake 🙂

        Reply
    4. Rachel

      February 26, 2022 at 12:19 pm

      5 stars
      This recipe is AMAZING! I love baking vegan desserts to prove that going vegan does not mean that you cannot enjoy a tasty treat and this recipe is definitely tasty! Very simple to make and that glaze with the roasted pistachios is definitely a crowd-pleaser! I could not get a hold of roasted pistachio oil so I blended 1/2 cup of pistachios instead however, as soon as I find this kind of oil I will definitely try this recipe again... WELL DONE!

      Reply
      • Chenée Lewis

        February 26, 2022 at 1:31 pm

        That's a great idea! I'm so glad you liked the cake! 🙂

        Reply
    5. Crystal R.

      November 29, 2021 at 1:54 pm

      5 stars
      After a disastrous Thanksgiving with tasteless food, I was DETERMINED to make it up to my peeps with new recipes. This cake was a winner! Supper easy and the cake came out so moist and delicious. Could it be apple sauce was the trick? I didn't have pistachio oil so I used almond oil. Next time I will use pistachio oil which I'll need to order online. Thanks for saving my Thanksgiving weekend!

      Reply
      • Chenée Lewis

        December 01, 2021 at 10:04 am

        Thank you so much! I'm so glad that it was just what you needed for Thanksgiving weekend! Yeah the applesauce and the oils definitely make the difference in keeping the cake moist!

        Reply
    6. Ana

      May 08, 2021 at 10:00 pm

      5 stars
      Wonderful cake and the toasted pistachio oil is definitely next level! I also love the size of this cake!

      Reply
      • Chenée Lewis

        May 12, 2021 at 1:46 am

        So glad to hear it! Thanks so much!

        Reply
    7. Blake

      May 08, 2021 at 9:00 pm

      5 stars
      I made this as an early Mother’s Day treat for myself. The cake was incredibly moist. The cake by itself wasn’t super lemony but with the glaze it was perfect.

      Reply
      • Chenée Lewis

        May 12, 2021 at 1:46 am

        Wonderful! So glad you liked it!

        Reply
    8. Hayley

      April 14, 2021 at 5:29 pm

      5 stars
      This cake is to die for! I used pistachio extract instead of pistachio oil, just because that’s what I had on hand. It turned out amazing! It came together really quickly too, which is always a bonus.

      Reply
      • Chenée Lewis

        April 24, 2021 at 4:34 pm

        Wonderful! I'm so glad it worked out for you!!

        Reply
    9. Katelyn N

      April 05, 2021 at 7:09 pm

      5 stars
      I made this with Namaste gluten free flour and it was a hit with everyone. I only used 1 cup of powdered sugar, left out a tablespoon of lemon juice and still had plenty of glaze. I also made my own pistachio oil by blending pistachios and olive oil and straining it.

      Reply
      • Chenée Lewis

        April 07, 2021 at 11:50 pm

        Wonderful! I'm so glad it works with the gluten free flour!

        Reply
    10. Tumi

      March 15, 2021 at 12:01 pm

      5 stars
      Amazing! Everyone at home loved it, it’s light, moist and flavorful. I couldn’t find pistachio oil so it was mostly lemony but still really good!! Perfect with a cup of coffee 🙂
      Btw, you forgot to mention to add the lemon juice to the batter in the instructions 🙂

      Reply
      • Chenée Lewis

        March 17, 2021 at 11:08 pm

        Thank you so much for letting me know -- I'll fix that right now! So glad you enjoyed the cake, even without the pistachio oil 🙂

        Reply
    11. Jaspreet

      March 14, 2021 at 4:43 pm

      5 stars
      This cake came out amazing!!! I made it to kadu for Mother’s Day and my mum loved it! My husband who usually only eats chocolate cakes devoured 2 big slices!!! Wish I could upload a picture!

      Reply
      • Chenée Lewis

        March 17, 2021 at 11:41 pm

        I'm so glad you all liked it!! And I'm honored that it was part of your Mother's Day celebration! 🙂 Thank you!

        Reply
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    About Chenée

    I’m Chenée (kinda rhymes with “today”) and I love all types of baking! But my favorite recipes are ones that are quick and easy, and still yield impressive results. The ones you can't help but make again and again! That's what I share here, and I hope I can make your baking life a little easier along the way. MORE ABOUT CHENÉE >>

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