Need a cake for all occasions? This lemony cake has a crisp outside, but buttery soft on the inside with notes of citrus and rosemary. A drizzle of citrus icing drizzled over the cake takes this cake to the next level. Not to mention, it is perfect for every season!

Lemon and Rosemary Olive Oil Cake [Vegan]








  • 1/2 cup extra virgin olive oil
  • 3 cups flour
  • 1 1/2 tablespoons finely chopped fresh rosemary
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup almond milk
  • 2 teaspoon grated lemon rind
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract
  • 3 tablespoons vegan egg replacer mixed with 1/2 cup almond milk
  • 2 cups powdered sugar
  • 1/3 cup fresh lemon juice
  • 1 fresh rosemary sprig, minced (optional)


  1. Preheat oven to 350°F. Coat a bundt cake with coconut oil. Combine salt, baking soda, baking powder, minced rosemary, and flour in a large bowl. In a separate bowl combine almond milk with vegan egg, olive oil, sugar, lemon juice, lemon extract, vanilla extract, and lemon zest. Combine, and add to flour mixture, mix until blended.
  2. Pour the batter into prepared 9 1/2-inch bundt cake pan. Bake at 350°F for 40 minutes or until the outside is golden brown and you insert a wooden toothpick and it comes out clean.
  3. Remove from pan and cool for 15 minutes on wire rack. Combine powdered sugar and lemon juice, stir until smooth. Place short pieces of parchment paper underneath the cake.
  4. Drizzle icing over cake in a circular motion. Garnish with rosemary if desired. Remove the paper for a clean cake stand.

    Discover more recipes with these ingredients

  • Lemon

Nutritional Information

Per Serving: Calories: 382 | Carbs: 69 g | Fat: 10 g | Protein: 4 g | Sodium: 164 mg | Sugar: 40 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.