Vegan Olive Oil Cake (adapted from Maialino's Olive Oil Cake)

By Jess
May 6, 2019
Vegan Olive Oil Cake (adapted from Maialino's Olive Oil Cake)

Author Notes: Adapted from Maialino's Olive Oil Cake recipe, this vegan version is super moist with a lemon-y twist!Jess

Serves: 6
Prep time: 20 min
Cook time: 50 min


  • 2 1/4 cups whole wheat flour
  • 1 3/4 cups sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra-virgin olive oil
  • 1 cup oat milk (or other non-dairy milk)
  • 3 flax eggs
  • 1 1/2 tablespoons grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup liqueur (I used elderflower)
In This Recipe


  1. Heat the oven to 350 degrees Fahrenheit. Oil a 9-inch cake pan and line with parchment paper.
  2. Mix your flax eggs: for this recipe, mix 3 tablespoons ground flax seed with about 8 tablespoons of water. Set aside and allow to gel.
  3. In a bowl, mix the dry ingredients well. In another bowl, whisk the oil, milk, lemon zest, lemon juice, and liqueur. Add the flax egg and mix well. Add the dry ingredients, whisking a bit in at a time. Do not over mix.
  4. Pour the batter into the prepared pan and bake for about 50 minutes, checking done-ness about 40 minutes in. The cake is done when the top is golden and a cake tester or toothpick comes out clean. Let cool on a rack for about 30 minutes or until the pan is cool enough to touch.
  5. Run a knife or spatula around the edge of the cake, loosening gently. Invert onto a rack and allow to cool completely. Serve with sliced strawberries (mix sliced strawberries with lemon juice and a few teaspoons of sugar).

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