Lemon Rosemary Olive Oil Cake – Deliciously Tart and Sweet!
Behold, the vegan lemon cake that has won over many of my family and friend’s hearts. I have never had so many requests for a single recipe as this one and I am not going to lie, I can see why. Without further ado, I present you my Lemon Rosemary Olive Oil Cake!
FAN FAVORITE FOR EVERYONE
Whether you have a sweet tooth or prefer dessert on the less sweet side, this lemon cake somehow pleases everyone on the entire sweet spectrum.
With the unique flavor that emcompasses lemon, olive oil, and rosemary, I can promise you that it will become your new favorite!
VERY VERSATILE
This lemon cake uses the most basic ingredients that you should easily be able to pull together and whip up on short notice. Not to mention it is 100% vegan, plant based, gluten-free friendly, and delicious.
The best part of this vegan lemon cake is that if there happens to be leftovers, then I’ll enjoy a slice with my morning cup of coffee or tea. It’s the cake that just simply keeps on giving and can be enjoyed anytime!
Give this unique and delicious cake a shot! I’m sure you’ll love it just as much as my friends and family do!
TIPS & TRICKS
- When combining wet and dry ingredients, use a gentle folding method by scraping the outside perimeter of the bowl with a spatula and drawing it through the middle of the bowl. This prevents the cake batter from being overworked, which can lead to a deflated/dense cake.
- The toppings are endless and completely up to you. I prefer the Lemon Icing finish, but you can also sift a nice layer of Powdered Sugar or even just leave the cake in it’s already beautiful, pure form.
THE MORE YOU KNOW
Lemon Zest
If you haven’t done this before, all you need to do is take a Zester or even a fine Cheese Grater and zest the outer peel of the lemon. Be careful, I am notorious for cutting my fingers if I’m not paying attention.
Flaxseed Egg
Typically a Flaxseed Egg is created by adding 1 Tbsp of Flaxseed Meal (blended up Flaxseeds) with 2.5 Tbsp of Water. You then allow this to sit for 5 minutes to thicken and it forms a texture similar to regular eggs. If you want to learn more, then you can check out my Egg Replacements Guide!
Flour
If you would like to experiment with different types of flours based on what you may have at home, you can check out my Alternative Flour Guide!
THANKS FOR READING
Thank you Nutti’s for taking the time to read this post and I truly hope you enjoy my take on a Vegan Lemon Cake! If you make this recipe, please let me know how you like it in the comments below!
Feel free to pin this recipe to Pinterest if you liked it! I always love to see what recipes you enjoy. Also, you can follow me on Pinterest for more recipes, just click the link below my bio or search for Nutti Nelli!
Mahalo!
Janelle
Lemon Rosemary Olive Oil Cake
Equipment
- 8 Inch Round Baking Pan
Ingredients
Rosemary Infused Olive Oil
- 1 cup Olive Oil
- 1 package Fresh Rosemary about 2 tbsp
Cake
- 2 cup Flour all purpose or gluten-free
- 1 cup Sugar
- 2 tsp Baking Powder
- ½ tsp Salt
- 1 cup Almond Milk
- ⅔ cup Rosemary Infused Olive Oil
- ⅓ cup Lemon Juice 2-3 lemons
- 3 tbsp Lemon Zest 2-3 lemons
- 3 Flaxseed Eggs
Lemon Icing
- 1 cup Powdered Sugar
- ¼ cup Lemon Juice
Instructions
Rosemary Infused Olive Oil
- Remove the Rosemary leaves from the stems, then place into a small pot or saucepan.
- On medium-low heat, bring Olive Oil and Rosemary to a simmer. Once simmering, lower heat to low heat and simmer for 5 minutes.
- Allow Rosemary infused Olive Oil to cool while prepping remaining ingredients.
Cake
- Preheat the oven to 350 degrees F and prepare an 8” diameter circle cake pan with olive oil to prevent any sticking.
- In a small bowl, make flaxseed egg by mixing 1 Tbsp of Flaxseed Meal with 2.5 Tbsp of Water for each Flaxseed Egg. Allow Flaxseed Egg to thicken for 5 minutes.
- In a large mixing bowl, combine all dry ingredients (Flour, Sugar, Baking Powder, Salt).
- In a medium mixing bowl, combine Almond Milk, Lemon Juice, and Lemon Zest. Allow this to sit for 5 minutes (this creates a makeshift buttermilk).
- Strain Rosemary from Olive Oil. Measure out ⅔ c of Rosemary infused Olive Oil to add to a medium mixing bowl of wet ingredients.
- Combine all wet ingredients (Almond Milk, Lemon Juice, Lemon Zest, Rosemary infused Olive Oil, and Flaxseed Egg) and mix thoroughly.
- Slowly pour wet ingredients into dry ingredients. With a spatula, carefully fold batter to prevent batter from being over worked.
- Pour the cake batter into the cake pan and bake for 45-50 minutes (top should be golden, but use the toothpick test to check if the middle is baked).
- Allow the cake to cool for 15 minutes within the pan before transferring to a wire rack to cool.
Lemon Icing
- Make Lemon Icing by mixing lemon juice with powdered sugar, then pour icing in the middle of the cake and allow icing to drip down the edges. Allow icing to harden, then ENJOY!