vegan lemon olive oil cake

Preheat your oven to 350°F.

Line the bottom of an 8” or 9” round cake pan with parchment paper. This ensures the cake lifts out easily after cooling.

Mix Wet Ingredients: In a large bowl, combine olive oil, applesauce, milk, lemon juice, lemon zest, and sugar.

Whisk the mixture until smooth and fully blended.

Mix Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Combine Wet & Dry: Gradually fold the dry ingredients into the wet ingredients. Mix gently until the batter is smooth and no lumps remain.

Pour the batter into the prepared cake pan.

Bake for 45–60 minutes. Start checking for doneness at the 30-minute mark by inserting a toothpick into the center: If the toothpick comes out with batter, continue baking. After 45 minutes, check again every 5–10 minutes until the toothpick comes out clean.

Let the cake cool in the pan for 30 minutes.

Flip the cake onto a serving plate or tray and remove the parchment paper.

Once completely cooled, dust the cake generously with confectioners' sugar using a dusting wand. Continue layering the sugar until the top is fully coated.

Add a sprig of rosemary in the center for a decorative touch.

Serve: Slice and enjoy immediately!