Glazed Vegan Lemon Cake

Preparation Time: 55 minutes
Recipe & image by Emilie


  • Organic extra virgin olive oil spray
  • 2 cups unbleached all-purpose flour
  • ½ cup cane sugar
  • 2tsp baking powder
  • ½tsp baking soda
  • ½tsp salt
  • ½ cup extra virgin olive oil
  • ½ cup unsweetened dairy-free yogurt
  • ½ cup + 1tbsp fresh lemon juice, divided
  • 1/3 cup + 3tbsp unsweetened non-dairy milk, divided
  • 1tbsp maple syrup
  • 2tsp vanilla extract, divided
  • 1tsp lemon zest; some more for garnish
  • 1 cup powdered sugar


  • Preheat oven to 175°C. Lightly grease a loaf pan with olive oil spray
  • In a large bowl, add flour, sugar, baking powder, baking soda and salt. Whisk until mixed together fully
  • In a medium bowl, add olive oil, yogurt, ½ cup lemon juice, ½ cup + 2tbsp non-dairy milk, maple syrup, 1 ½tsp vanilla, and zest. Whisk until combined well
  • Slowly pour wet ingredients into dry ingredients. Whisk together until it just comes together; do not over-mix. Pour batter into greased loaf pan
  • Bake for 30 minutes. Remove, cover with foil, and bake for 10 minutes. Remove; let cool in the fridge for at least 30 minutes
  • In a small bowl, add powdered sugar, 1tbsp lemon juice, 1tbsp non-dairy milk, and ½tsp vanilla extract. Whisk until smooth. Pour over loaf
  • Garnish with lemon zest and slice into 12 slices. Enjoy!