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!
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.
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.