Simple Recipe For A Dairy-free Lemon Olive Oil Cake

Simple Recipe For A Dairy-free Lemon Olive Oil Cake:-Take pleasure in the zesty and tangy flavours of lemon with this straightforward recipe for a lemon olive oil cake that does not contain any dairy. This cake is ideal for any occasion, from informal get-togethers to formal dinners, as it is moist, tender, and bursting with the deliciousness of citrus.

Simple Recipe For A Dairy-free Lemon Olive Oil Cake


In addition, the use of olive oil rather than butter gives the cake a specific richness and depth of flavour while ensuring that it does not contain any dairy products. Keep reading to learn how to make this delectable dessert that is sure to leave a lasting impression!



  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup olive oil (extra virgin or light, depending on preference)
  • 2 large eggs
  • 1/2 cup unsweetened almond milk (or any dairy-free milk of choice)
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract


For the Lemon Glaze (optional):

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • Zest of 1 lemon (optional)


Also Read:-Homemade Potato Chips Recipe- Easiest Recipe Ever



  • Set the Oven to 350 degrees Fahrenheit (175 degrees Celsius) and preheat it. Olive oil should be used to grease a round cake pan measuring 9 inches in diameter. Then, lightly dust the pan with flour and tap out any excess. The cake will not adhere to the pan as a result of making this adjustment.


  • The dry ingredients should be prepared by combining the flour, baking powder, baking soda, and salt in a medium bowl and whisking them together until they are thoroughly combined. Put aside for later.


  • To prepare the wet ingredients, take a large mixing bowl and combine the granulated sugar and olive oil by whisking them together until they are completely smooth and well combined. Make sure to give the mixture a thorough beating after each addition of the eggs. Almond milk, lemon zest, lemon juice, and vanilla extract should be stirred in until they are completely incorporated into the mixture.


  • Ingredients, both wet and dry, should be combined by gradually adding the dry ingredients to the wet ingredients while stirring until the ingredients are just combined. Take care not to overmix the ingredients, as doing so can lead to a cake that is dense.


  • Bake the Cake: After the cake pan has been prepared, pour the batter into it and use a spatula to spread it out all over the surface. Remove any air bubbles that may be present by tapping the pan gently on the counter. Bake the pan for twenty-five to thirty minutes, or until a toothpick inserted into the centre of the pan comes out clean. Place the pan in an oven that has been preheated.


  • After removing the cake from the oven, allow it to cool for ten minutes in the pan for the cake to cool completely. The cake should then be carefully transferred to a wire rack so that it can cool completely.


  • If you want to make the lemon glaze, you can: Powdered sugar and lemon juice should be mixed together in a small bowl using a whisk until the mixture is smooth. To add even more flavour, you can stir in the lemon zest if you so desire. Allow the glaze to drip down the sides of the cake as you drizzle it over the cake after it has cooled.


  • Serve, and take pleasure in: You can slice the cake and serve it on its own, or you can add an additional treat to it by serving it with a dollop of dairy-free whipped cream or a scoop of dairy-free ice cream. Indulge in the vivacious and invigorating flavours of this lemon olive oil cake that does not contain any dairy.


  • For the most flavorful results, use olive oil of a high quality. Olive oil that is extra virgin will impart a more robust flavour, whereas olive oil that is light will impart a more neutral flavour.
  • To accommodate your individual preferences in terms of flavour, you are free to adjust the quantity of lemon zest and juice. If you want the flavour of lemon to be more intense, you can add more lemon zest or juice.
  • For up to three days, any cake that is left over can be stored in an airtight container at room temperature. Alternatively, it can be stored in the refrigerator for a longer period of time.


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