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Vegan Lemon + Rosemary Olive Oil Cake

  • Author: Eat Drink Shrink
  • Total Time: 1 hour 5 minutes
  • Yield: 10-12 servings 1x




  • 1 cup extra virgin olive oil
  • 3 cups flour
  • 1 ½ tbsp finely chopped fresh rosemary
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 3/4 cup granulated sugar
  • 1 cup almond milk
  • 2 tsp grated lemon rind
  • ¼ cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp lemon extract (optional)
  • 2 tbsp Follow Your Heart vegan eggs mixed with 1/2 cup almond milk


  • 2 cup powdered sugar
  • 1/3 cup fresh lemon juice
  • 1 fresh rosemary sprig, minced (optional)


  1. Preheat oven to 350.
  2. Coat a bundt cake with coconut oil.
  3. Combine salt, baking soda, baking powder, minced rosemary, and flour (don’t pack flour) in a large bowl. In a separate bowl combine almond milk with vegan egg, olive oil, sugar, lemon juice, optional lemon extract, vanilla extract, additional almond milk, and lemon zest.
  4. Combine, and add to flour mixture, mix until blended.
  5. Pour the batter into prepared bundt cake mold. Bake at 350 degrees for 40 minutes or until the outside is golden brown and you insert a wooden toothpick and it comes out clean.
  6. Remove from pan and cool for 15 minutes on wire rack.
  7. Combine powdered sugar and lemon juice, stir until smooth. Place short pieces of wax or parchment paper underneath the cake.
  8. Drizzle icing over cake in circle. Garnish with rosemary if desired. Remove the paper for a clean cake stand.
  • Prep Time: 25 minutes
  • Cook Time: 40 minutes
  • Category: Cake
  • Cuisine: Dessert


  • Serving Size: 1
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