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Vegan Citrus Olive Oil Cake

This cake is shockingly easy, and surprisingly addictive. It's simple yet irresistible. Your guests will never know they are eating a vegan cake! We love the use of apple sauce, which creates a flavourful, moist crumb that is hard to stop eating. 

Vegan Citrus Olive Oil Cake

2 cups (260g) Flourist Sifted Red Fife Flour
1.5 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup applesauce
1 cup plant-based milk
3/4 cup extra virgin olive oil
2 tbsp lemon zest
Juice of 1 large lemon
1 tbsp lemon extract
1.5 cups granulated sugar

1/4 cup icing sugar
1 tbsp lemon zest

First, preheat oven to 350F, and grease and line a 9x9inch springform cake tin with parchment paper. In a medium mixing bowl, mix together the Flourist Sifted Red Fife Flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, combine the apple sauce, plant based milk, olive oil, lemon zest, lemon juice and lemon extract and mix until just combined. Next, add in the granulated sugar and stir until fully combined. Fold in the flour mixture bit by bit, until smooth (be careful not to overmix). You may notice a few lumps in the batter, but that's okay!

Pour the batter into the cake tin, and gently tap out any air bubbles. Bake for 45-55 minutes, or until golden brown and a toothpick comes out clean. Let cool for 15-20 minutes in the pan, before removing to fully cool on a wire rack.

Once cooled, generously dust with icing sugar and sprinkle with lemon zest before serving!


Janna (Flourist)

Hi Stephanie – yes Sifted Red Spring would work well here too! I would increase the zest and the juice in absence of abstract. Enjoy!


I am assuming sifted red spring is an acceptable alternative?
Can you suggest a sub for lemon extract? Not finding it locally. Perhaps more zest ?


I remade this cake several times since my August 14 comments. Haha the next time I grabbed a flour better suited to this recipe…Sifted Red Fife vs what I used the first time… whole grain Red Fife! Made all the difference and I do like the lemon balsamic flavor, having tried lemon extract the second time. I still think 1 tablespoon might be too much. Love this and any of the baking with rye recipes!


Planning to make the Vegan Citrus Olive Oil cake asap, but reading Catherine’s comment, I wonder if subbing in lemon balsamic for the lemon extract altered the leavening. There’s already an acid in the ingredients. It could explain the dense or gummy bottom.


Made this cake yesterday and it is delicious! Used lemon balsamic as substitute for lemon extract, which I didn’t have on hand. I wonder about the measure though, 1 tablespoon seemed like a lot, maybe next time I’ll reduce since it was a bit too moist/dense at the bottom. The cake tester came out clean.
Will definitely make again – was very very good!

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