Vegan Lemon Blueberry Olive Oil Cake
This vegan lemon blueberry olive oil cake is a simple, plant-based dessert that’s moist, flavorful, and easy to make. The combination of zesty lemon and sweet blueberries creates a light and refreshing treat perfect for any occasion. Olive oil is the key ingredient, ensuring a soft texture while offering health benefits like heart-friendly fats and antioxidants. Here's what you need to know:
- Why Olive Oil? It keeps the cake moist, light, and enhances the citrus-fruit flavors without being overpowering.
- Ingredients: All-purpose flour, sugar, plant-based milk, lemon juice, zest, blueberries, and high-quality extra virgin olive oil.
- Steps: Mix dry and wet ingredients separately, fold in blueberries, and bake at 350°F for 35–45 minutes.
- Tips: Toss blueberries in flour to prevent sinking, use parchment paper for easy release, and let the cake cool fully before serving.
Whether served plain, dusted with powdered sugar, or topped with a lemon glaze, this cake gets better with time, staying moist for days. It's a versatile recipe that can be adjusted with different fruits, flavored olive oils, or even a streusel topping for added texture.
Ingredients and Equipment
Ingredients List
Before diving into the baking process, it's smart to have all your ingredients pre-measured and ready to go. Here's what you'll need for this vegan cake, with all measurements in standard US units:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ⅓ cup extra virgin olive oil (Big Horn Olive Oil's Ultra Premium EVOO is a great choice)
- 1 cup plant-based milk (soy, almond, or oat milk all work well)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Fresh Ingredients:
- 2 tablespoons lemon zest (from about 2–3 fresh lemons)
- 1 cup blueberries (fresh or frozen)
Optional Finishing Touches:
- Powdered sugar for dusting
- Extra fresh blueberries
When it comes to olive oil, go for a high-quality extra virgin option. It not only enhances the cake's flavor but also offers a high smoke point (around 410°F), making it ideal for baking. As one expert points out:
"A high-quality olive oil will have a high smoke point. If your olive oil is burning when you bake with it, you're using a low-grade olive oil!"
For the plant-based milk, soy milk is often the top pick because of its higher protein content, which helps with the cake's structure. Almond and oat milk are also excellent alternatives, offering neutral, complementary flavors.
If you're opting for frozen blueberries, keep them frozen until you're ready to mix them in. This prevents excess moisture from seeping into the batter and avoids unwanted streaks of color. Whether you're using fresh or frozen berries, toss them in 1 tablespoon of flour first - this little trick keeps them from sinking to the bottom of the cake.
Equipment Needed
Now that your ingredients are sorted, let’s gather the tools you'll need to bring this cake to life.
Essential Equipment:
- 2 medium mixing bowls
- Wire whisk
- Rubber spatula (for gentle folding)
- Measuring cups (for both dry and liquid ingredients)
- Measuring spoons
- 8 or 9-inch round cake pan or standard loaf pan (8.5 x 4.5 inches)
- Parchment paper (for lining the pan)
Helpful Optional Tools:
- Microplane or fine grater for zesting lemons (provides aromatic, fine zest)
- Wire cooling rack
- Sifter for flour (helps create a lighter, fluffier crumb)
The microplane is a handy tool for zesting lemons perfectly, ensuring you only get the fragrant yellow peel without the bitter white pith. If you don’t have one, the fine side of a box grater works as a substitute - just be careful to stick to the outer layer of the lemon.
When it comes to pans, both round cake pans and loaf pans work beautifully. A round pan gives you a classic cake look, while a loaf pan makes tidy slices - perfect for brunch or afternoon tea. Keep in mind that baking times may differ slightly; round pans tend to bake a little faster since the batter is spread thinner.
Lastly, don’t skip lining your pan with parchment paper. This step ensures the cake comes out cleanly, keeping its shape and making it look as good as it tastes.
Baking Instructions
Making the Cake Batter
Start by combining 1 cup of plant-based milk with 2 tablespoons of fresh lemon juice in a bowl. Let this mixture sit for 5–10 minutes to curdle; this step activates the leavening agents in the batter.
While the milk mixture is resting, whisk together the dry ingredients: 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This ensures the leavening agents are evenly distributed.
Next, mix in ¾ cup of extra virgin olive oil (such as Big Horn Olive Oil's Ultra Premium EVOO), 1 teaspoon of vanilla extract, and 2 tablespoons of fresh lemon zest. Stir these wet ingredients into the dry mixture, whisking gently until the batter is nearly smooth. Avoid using an electric mixer here - overmixing can lead to a dense texture. The batter should remain loose and pourable.
Now, prepare the blueberries. Toss them with 1–2 tablespoons of all-purpose flour in a small bowl, ensuring they’re evenly coated. This step keeps the berries from sinking to the bottom of the cake during baking. If you’re using frozen blueberries, keep them frozen until this moment, as thawing can release excess moisture and cause streaks in the batter. Gently fold the flour-coated blueberries into the batter using a rubber spatula, taking care not to overmix.
Once the batter is ready, transfer it to your prepared pan and move on to the baking process.
Baking the Cake
Preheat your oven to 350°F if using a convection oven, or to 375°F for a conventional oven.
Prepare an 8- or 9-inch round cake pan (or a loaf pan) by lining it with parchment paper. This step ensures the cake will release cleanly after baking. Pour the batter into the pan, spreading it gently with a spatula if needed. Aim to fill the pan about two-thirds full.
Place the pan in the preheated oven and resist the urge to open the door for the first 30 minutes. Olive oil cakes are delicate during the early stages of baking, and temperature changes can cause the center to sink.
After 30 minutes, begin testing for doneness. Insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs. Baking times typically range from 35 to 45 minutes for round pans, though loaf pans may require a bit more time. The cake should be golden brown on top, and the center should spring back when lightly pressed.
Cooling and Serving
Once the cake passes the toothpick test, let it cool in the pan for about 10 minutes. This brief cooling period helps set the structure.
After 10 minutes, carefully turn the cake out onto a wire rack. You can let it cool upside down or flip it right-side up using a second rack. Either way, allow the cake to cool completely to room temperature before slicing - this step is crucial to prevent crumbling.
When it comes to serving, olive oil cakes are wonderfully versatile. For a simple yet elegant touch, dust the cooled cake with powdered sugar just before serving. If you’re in the mood for something extra, whip up a lemon glaze by mixing 1 cup of powdered sugar with 2–3 tablespoons of fresh lemon juice until smooth, then drizzle it over the cooled cake.
For special occasions, you might opt for a vegan cream cheese frosting made with dairy-free cream cheese and vegan butter. Just be sure to wait until the cake has cooled completely to room temperature before frosting to avoid any melting mishaps.
One of the best things about olive oil cakes is how they improve with time. Thanks to the moisture-retaining properties of olive oil, this cake is even better the next day - perfect if you’re planning ahead.
Tips and Recipe Variations
Flavor Options
Take your cake to the next level with infused olive oils. Try Meyer Lemon EVOO for a bright citrus kick, Blood Orange EVOO for a hint of sweetness, or Rosemary Olive Oil for an earthy, herbal twist.
Finish things off with a balsamic drizzle for added depth. Blood Orange Balsamic offers a tangy-sweet touch, Blackberry Ginger Dark Balsamic brings a warm, balanced flavor, and Elderflower White Balsamic adds a delicate floral note.
"Heavenly" – Erin M., a Yelp reviewer describing Big Horn Olive Oil's Elderflower White Balsamic Vinegar
For a fresh berry twist, swap out half the blueberries for blackberries or raspberries to create a mixed berry flavor. You can also add a lemon streusel topping made with flour, sugar, and olive oil for a delightful crunch. Want to get fancy? Swirl some vegan lemon curd into the batter before baking for a tangy flavor boost and a beautiful marbled effect.
Once you've perfected your flavor, proper storage will keep your creation fresh and delicious.
Storage and Freezing
Olive oil helps this cake stay moist and even improves its texture over time. Store the unfrosted cake in an airtight container at room temperature for up to one day.
Need to keep it longer? Refrigerate it in a tightly sealed container for up to three days. This prevents the cake from drying out, especially if it’s frosted or glazed, as refrigeration also helps maintain food safety.
For make-ahead convenience, freezing is a great option. After the cake has completely cooled, slice it into individual portions. Wrap each piece tightly in plastic wrap and store them in a freezer-safe bag or container. Don’t forget to label it with the date! The cake can be frozen for up to one month. This method lets you thaw only what you need without affecting the rest.
When you're ready to enjoy, thaw slices overnight in the fridge or leave them at room temperature for a few hours. Avoid refreezing once the cake has thawed, as this can change the texture of the berries and the overall quality.
Ingredient Swaps
Looking for substitutions or dietary tweaks? This recipe is easy to adjust:
- Gluten-Free Option: Replace all-purpose flour with a gluten-free blend that includes xanthan gum to maintain the cake's structure.
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Plant Milk Choices: The type of plant milk you use can subtly change the cake’s flavor and texture:
- Soy milk creates a dense, rich crumb with a neutral flavor.
- Almond milk makes for a lighter texture with nutty undertones.
- Oat milk adds creaminess and mild sweetness.
- Coconut milk gives extra richness and moisture, resulting in an ultra-tender cake.
- Lower Sugar Alternatives: Coconut sugar can be swapped 1:1 for granulated sugar, adding caramel-like notes and a darker color. If using stevia or monk fruit sweeteners, reduce the amount to about one-third of the sugar measurement and increase the liquid slightly to balance the recipe. Keep in mind that these changes may slightly alter the cake's texture.
Expert tip: Before mixing, rub the lemon zest into the sugar to release its essential oils. This simple step enhances the cake's aroma and flavor.
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Why Olive Oil Works in Vegan Baking
Benefits of Olive Oil in Vegan Desserts
Olive oil is a game-changer when it comes to vegan baking, especially for creating moist, light-textured cakes. Unlike coconut oil or vegan butter, which can sometimes lead to dense or heavy results, olive oil helps produce cakes that are soft, fluffy, and perfectly structured. The result? A dessert that feels indulgent without being overly rich.
The magic lies in olive oil’s monounsaturated fat content, which contributes to a lighter texture compared to the saturated fats found in other options. Each bite delivers a moist cake that’s never greasy - an ideal quality for delicate, fruit-forward recipes like lemon blueberry cake.
Beyond its texture-enhancing abilities, olive oil brings health perks to the table. Packed with antioxidants, it’s known to support heart health. According to the American Heart Association, the monounsaturated fats in olive oil can reduce LDL ("bad") cholesterol and may lower the risk of heart disease. So, when you bake with olive oil, you’re not just making a delicious cake - you’re opting for a healthier alternative to saturated fat-based ingredients.
And there’s more: a 2023 market report revealed a 20% rise in the use of olive oil among U.S. vegan and health-conscious bakers. Why the growing popularity? Many bakers find that olive oil helps baked goods retain moisture longer, meaning your cakes stay fresh for days - no stale leftovers here.
Choosing Quality Olive Oil
To truly enjoy the benefits of olive oil in baking, choosing the right one is key. The quality of the olive oil directly affects both the flavor and the health benefits of your dessert. Extra Virgin Olive Oil (EVOO) is the gold standard for baking, offering the purest taste and maximum nutritional value.
For the best results, opt for high-quality EVOO, like Big Horn Olive Oil's Ultra Premium EVOO, which is cold-pressed within hours of harvesting. This ensures a clean, fresh flavor and a high smoke point (410°F or above), making it perfect for baking.
When shopping for olive oil for your lemon blueberry cake, keep a few tips in mind:
- Look for pure EVOO that isn’t blended with other oils.
- Check the harvest date and aim to use it within 9 months for peak freshness. As the UC Davis Olive Center advises:
"For the best tasting experience, we recommend consumption within 9 months of the olive oil crush date." – The UC Davis Olive Center
For delicate cakes, choose an EVOO with a mild flavor that complements the subtle notes of your dessert.
Investing in fresh, high-quality EVOO is well worth it. Not only does it elevate the taste of your baked goods, but its antioxidants and healthy fats make your vegan treats a healthier choice, turning a simple cake into something extraordinary.
This lemon olive oil cake is too easy
Conclusion
Making this vegan lemon blueberry olive oil cake is a breeze. Every step, from prepping your ingredients to carefully folding in the blueberries, showcases why using high-quality olive oil makes all the difference. Mixing the dry and wet components separately, gently incorporating the fruit, and letting the cake cool completely ensures a dessert that's moist, tender, and perfectly balanced.
In this recipe, olive oil takes the place of dairy and eggs, not only providing a soft, moist texture but also enhancing the vibrant lemon and sweet blueberry flavors. Plus, the monounsaturated fats and antioxidants in premium olive oil make it a healthier option for you and your loved ones. It's also a recipe you can tweak to suit your preferences.
Choosing high-quality olive oil adds depth to both the flavor and texture of your cake. With Big Horn Olive Oil's Ultra Premium Extra Virgin Olive Oil, you're getting oil that's cold-pressed within two hours of harvest and shipped within 1–3 months for maximum freshness. This freshness directly translates into a better-tasting, better-textured cake. As one happy customer, Cleo H., puts it:
"My husband buys fine wine; I prefer the finest olive oil!! We enjoy it daily." – Cleo H., Verified Customer
Feel free to make this recipe your own. For an extra citrus kick, try Big Horn Olive Oil's Lemon Olive Oil. Want to experiment? Swap blueberries for raspberries, add orange zest instead of lemon, or drizzle a glaze made with their balsamic vinegar. The possibilities are endless, making this recipe as flexible as it is delicious.
Whether you're serving this cake at brunch, taking it to a potluck, or savoring it with a cup of tea, it's a treat that's both satisfying and wholesome. Store leftovers in the fridge for up to three days or freeze slices for up to a month to enjoy later.
So grab a bottle of Big Horn Olive Oil and get started. Your kitchen will soon be filled with incredible aromas, and each bite will remind you just how amazing vegan baking can be with the best ingredients.
FAQs
Can I substitute olive oil with another type of oil in this vegan lemon blueberry cake?
When it comes to this recipe, olive oil is the top choice. Its distinct taste complements the cake's citrus and fruity flavors beautifully, while also contributing to a moist, rich texture. Using a high-quality option, such as Ultra Premium Extra Virgin Olive Oil, not only elevates the flavor but also brings added health perks and a suitable smoke point for baking.
For the best outcome, opt for a fresh, premium olive oil - it strikes just the right balance between flavor and quality.
How can I keep blueberries from sinking to the bottom of the vegan lemon blueberry olive oil cake?
To keep blueberries from sinking in your batter, lightly coat them with flour before gently folding them in. This trick helps the berries stay evenly distributed throughout the cake as it bakes. Be careful not to overmix the batter, as this can also cause the blueberries to settle at the bottom. Whenever possible, opt for fresh blueberries rather than frozen ones - frozen berries tend to release extra moisture, making them more likely to sink.
How can I make this vegan lemon blueberry olive oil cake gluten-free without losing its texture?
To make this cake without gluten while keeping its texture just right, swap out the regular all-purpose flour for a gluten-free all-purpose flour blend. Choose a blend that includes xanthan gum or guar gum - these ingredients help replicate the structure and elasticity that gluten provides. If your blend doesn’t already have them, simply add about 1/2 teaspoon of xanthan gum for every cup of flour you use.
For the best results, be precise when measuring your ingredients and try not to overmix the batter, as that can alter the cake’s texture. With these tweaks, you’ll end up with a moist and delicious cake that everyone can enjoy!