Go Back
–+ servings
lemon olive oil cake tort cu lamaie si ulei de masline

Lemon Olive Oil Cake

This Italian-inspired lemon olive oil cake is a delicious and easy to make cake recipe that's also vegan! Give it a try and enjoy a lovely dessert with a fresh citrus flavor!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Choose Serving Size 6

Ingredients 

For the cake:

Dry ingredients:

  • 3 cups self-raising flour
  • 1 cup light brown sugar
  • 1 tsp baking powder

Wet ingredients:

  • ¾ cup olive oil plus extra for greasing the tin
  • 1 lemon zested, ½ juiced
  • ⅔ cup cold water

For the “mascarpone” frosting:

  • 2 cups full-fat coconut milk canned, chilled overnight
  • ¼ cup coconut yogurt
  • ¼ cup coconut oil melted
  • ½ teaspoon vanilla extract
  • ¾ cup finely shredded almonds
  • ½ cup sugar
  • 1 tsp lemon zest

For topping:

  • fresh lemon slices
  • sliced almonds lightly toasted
  • frozen berries

Instructions

  • Preheat the oven to 200C.
  • For the cake:
  • Grease and line with parchment paper one cake tin with detachable walls.
  • In a large bowl, combine all the dry ingredients, then add the wet ingredients. Mix until smooth.
  • Pour the batter into the cake tin and place it in the oven.
  • Bake for about 20-30 minutes or until a skewer inserted in the middle comes out clean.
  • Let it cool on a rack.
  • Meanwhile, make the frosting:
  • Scoop the coconut cream out of the can (just the creamy part).
  • Using a mixer, whisk the coconut cream until fluffy and soft peaks form. Add the remaining ingredients and continue mixing, until you get a nice silky texture. Let it cool in the refrigerator for about 20 minutes.
  • take out the cake from the cake tin and slice it into 2-3 layers, depending on how many layers you want. Check out this tutorial so you can learn how to easily slice cake layers.
  • Using a knife or a spatula, spread the frosting on each of the cake layers. Top with lemon slices, berries, and sliced almonds.