Vegan & Gluten Free Lemon Olive Oil Cake Recipe

Name: Vegan & Gluten Free Lemon Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Caramelized Lemon Topping; 5 Lemons; 3/4 cup Brown Sugar; 1/4 cup Vegan Butter, I used Earth Balance; Cake; 2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour; 1 3/4 cups Sugar; 1 1/2 teaspoons Kosher Salt; 1/2 teaspoon Baking Soda; 1/2 teaspoon Baking Powder; 1 cup Extra Virgin Olive Oil; 1 1/4 cups Almond Milk, Unflavored & Unsweetened; 3 Flax Eggs (1 tbsp ground flax + 3 tbsp water= 1 flax egg); 2 tablespoons Grated Lemon Zest; 1/4 cup Fresh Squeezed Lemon Juice; 1/4 cup Grand Marnier

Servings: persons

Caramelized Lemon Topping
5 Lemons
3/4 cup Brown Sugar
1/4 cup Vegan Butter, I used Earth Balance
Cake
2 cups Bob's Red Mill 1:1 Gluten-Free Baking Flour
1 3/4 cups Sugar
1 1/2 teaspoons Kosher Salt
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1 cup Extra Virgin Olive Oil
1 1/4 cups Almond Milk, Unflavored & Unsweetened
3 Flax Eggs (1 tbsp ground flax + 3 tbsp water= 1 flax egg)
2 tablespoons Grated Lemon Zest
1/4 cup Fresh Squeezed Lemon Juice
1/4 cup Grand Marnier

1
Preheat oven to 350 degrees Fahrenheit. Line bottom of 9in round pan with parchment paper and grease sides of pan.
2
Combine 1/4 cup vegan butter and 3/4 brown sugar in a pan and bring to a boil over medium heat while stirring constantly. Pour butter mixture into greased and lined 9in round pan.
3
Cut lemons thinly and de-seed carefully with knife. Start by placing a small lemon slice in the middle of the pan on top of the butter mixture and create rings of lemon around center slice. Slices should overlap a bit. Ensure the whole bottom of the pan in lined with lemons.
4
In a bowl, whisk the GF flour, sugar, salt, baking soda and powder. In another bowl, whisk the olive oil, almond milk, flax eggs, lemon zest and juice and Grand Marnier. Add the dry ingredients; whisk until just combined.
5
Pour the batter into the prepared pan on top of lemon slices and bake for 1 hour and 20 minutes, until the top is golden and a toothpick comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
6
Place a large pan underneath rack to catch any butter drippings. Use a large plate to carefully flip cake and then place on rack. Be careful, butter mixture will be runny!
7
Let cake cool and firm up for 2 hour. Slice and enjoy!

1931

kcal

Calories

117

Fat

206

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Caramelized Lemon Topping, 5 Lemons, 3/4 cup Brown Sugar, 1/4 cup Vegan Butter, I used Earth Balance, and more.

Yes, Vegan & Gluten Free Lemon Olive Oil Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan & Gluten Free Lemon Olive Oil Cake

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