Is Olive Oil Cake Better for You?

Yes, olive oil cake is often better for you—especially when made the vegan way. A well-crafted vegan lemon olive oil cake delivers the rich, indulgent texture of a traditional dessert but without cholesterol, dairy, or saturated fats. Extra virgin olive oil provides monounsaturated fats , which are heart-healthy, and lemons offer a natural source of vitamin C and antioxidants. Plus, the absence of butter and eggs makes it lighter on digestion and friendlier for those with allergies. So, when you enjoy a slice of this cake, you're not just treating your taste buds—you're also doing your body a favor.

Is It Healthier to Bake with Olive Oil?

Definitely. Baking with olive oil instead of butter or vegetable shortening makes your cake more nutritious. In a vegan lemon olive oil cake , olive oil contributes to the moistness without adding cholesterol or trans fats. It also brings anti-inflammatory benefits and helps your body absorb nutrients like vitamin E and polyphenols. Many traditional bakers are switching to olive oil for its health perks—and its ability to keep cakes moist for days without any preservatives.

How Many Calories Does Olive Oil Cake Have?

A single slice of vegan lemon olive oil cake contains roughly 270 to 290 calories , depending on ingredients and portion size. Here’s what contributes to the calorie count: Olive oil: healthy fats Organic sugar or maple syrup Flour (gluten-free or regular) Lemon juice and zest Compared to a slice of traditional butter cake (which can have 350–400 calories and higher saturated fat), the vegan version is lighter and more nutrient-dense . If you're watching calories or sugar intake, consider using a smaller amount of sweetener or adding almond flour for extra fiber.

Does Olive Oil Work Well in Cakes?

Absolutely! In fact, olive oil works exceptionally well in cakes. A vegan lemon olive oil cake isn’t just a clever swap—it’s a total flavor enhancer. Olive oil: Keeps the crumb soft and moist Helps distribute flavor evenly Adds depth to the lemon notes Stays stable in baking temperatures As long as you use a light, fruity extra virgin olive oil, it won’t overpower your cake—it’ll uplift it.

Can You Use Olive Oil in a Lemon Cake?

Yes—and you should! A lemon cake made with olive oil, especially a vegan lemon olive oil cake , is one of the best examples of how these two ingredients complement each other. The zesty acidity of lemon blends with the smooth texture of olive oil to create a cake that’s both refreshing and rich. This combination isn’t new. In Mediterranean baking, olive oil and citrus have gone hand in hand for centuries—and now vegan bakers are embracing it too.

Are Oil Cakes Better Than Butter Cakes?

That depends on what you're after. If you want a moist, lighter, and longer-lasting cake , oil-based cakes like a vegan lemon olive oil cake are the clear winners. Butter cakes can be delicious, but they often dry out faster and are higher in cholesterol and saturated fat. Oil cakes are: Easier to mix (no creaming needed) More tender with better shelf life Less greasy when baked correctly In blind taste tests, many people prefer the texture of oil cakes, especially when flavored with bold ingredients like lemon and vanilla.

What Is a Vegan Substitute for Oil in Cake?

If you want to lighten your vegan lemon olive oil cake even further, you can partially substitute the olive oil. Here are a few good vegan alternatives: Substitute Best Use Applesauce Replaces 1/4 to 1/2 of oil Mashed banana Adds natural sweetness Vegan yogurt Adds creaminess Avocado purée Moisture + healthy fats However, using 100% substitute instead of olive oil may affect texture. For best results, keep at least 50% of the olive oil for moisture and structure.

What Is the Best Oil for Vegan Baking?

The best oil for vegan baking, especially in recipes like vegan lemon olive oil cake , is light extra virgin olive oil. It provides: Clean, mild flavor Healthy fats Excellent moisture retention Other good vegan oils for baking include: Avocado oil Coconut oil (refined) Grapeseed oil (neutral) But for cakes that call for flavor—like lemon or orange— olive oil is unmatched in both health benefits and taste.

How to Make a Cake With No Vegetable Oil?

If you’re avoiding vegetable oil altogether, don’t worry—you can still bake a killer vegan lemon olive oil cake . Here are a few plant-based fats that work: Olive oil – better than generic vegetable oil Coconut oil – great for a denser texture Nut butters – in small amounts for richness Fruit purées – to reduce fat content If you’re skipping oil for dietary reasons, use a combo of applesauce and a few tablespoons of almond butter to keep moisture high without added oil.

How to Bind a Vegan Cake?

Binding is the secret to structure in any cake, and in a vegan lemon olive oil cake , it’s usually achieved with: Flax egg (1 tbsp flaxseed + 3 tbsp water) Chia egg (similar ratio) Vegan yogurt or applesauce These not only bind the ingredients but also improve texture and help your cake rise evenly. The interaction of lemon juice and baking soda also provides a light, fluffy crumb, even without eggs.

Can You Bake a Cake With Olive Oil Instead of Butter?

Yes, and you should try it today. Baking with olive oil instead of butter doesn’t just work—it often produces better results . The flavor of a vegan lemon olive oil cake is lighter, more fragrant, and the crumb is moist without being greasy. Plus, olive oil keeps your cake soft longer and makes the recipe more accessible to those avoiding dairy.

Vegan Lemon Olive Oil Cake – The Best Moist & Healthy Recipe (2025)

Name: Vegan Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 cups all-purpose flour; 3/4 cup organic cane sugar; 1/2 cup light extra virgin olive oil; 1 cup unsweetened oat milk; 1 tbsp ground flaxseed + 3 tbsp water (flax egg); 1/4 cup fresh lemon juice; 2 tbsp lemon zest; 1 tsp vanilla extract; 1 tsp lemon extract (optional); 1 tsp baking soda; 1/2 tsp sea salt; (Optional) 1 tbsp poppy seeds

Description

This vegan lemon olive oil cake is moist, zesty, and dairy-free, made with heart-healthy olive oil, fresh lemon juice, and no animal products. Perfect for spring brunch, a healthy dessert, or a light afternoon treat, this cake delivers a bright citrus flavor and a tender crumb without eggs or butter.

Ingredients

Ingredients

2 cups all-purpose flour
3/4 cup organic cane sugar
1/2 cup light extra virgin olive oil
1 cup unsweetened oat milk
1 tbsp ground flaxseed + 3 tbsp water (flax egg)
1/4 cup fresh lemon juice
2 tbsp lemon zest
1 tsp vanilla extract
1 tsp lemon extract (optional)
1 tsp baking soda
1/2 tsp sea salt
(Optional) 1 tbsp poppy seeds

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Instructions

Step by Step instructions

Preheat oven to 350°F (175°C). Lightly grease a 9-inch round or square baking pan.
In a small bowl, mix ground flaxseed with water to make a flax egg. Let it sit for 10 minutes.
In a large bowl, whisk together flour, sugar, baking soda, salt, and optional poppy seeds.
In another bowl, whisk together oat milk, olive oil, lemon juice, lemon zest, vanilla, lemon extract, and the flax egg.
Pour wet ingredients into dry ingredients. Gently stir until just combined—do not overmix.
Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Top with lemon glaze (powdered sugar + lemon juice + zest).

Notes

You can substitute 1/4 cup of the olive oil with unsweetened applesauce for a lower-fat version.
For a gluten-free version, use a 1:1 gluten-free flour blend.
Store leftovers at room temperature for 2–3 days, or refrigerate for up to 7 days.
Add 1 tbsp chia seeds or almond flour for texture and protein boost.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean, Vegan

Nutrition

Serving Size: 1 slice (1/10th of cake)
Calories: 280 kcal
Sugar: 19 g
Sodium: 170 mg
Fat: 13 g
Saturated Fat: 1.5 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg