*This post was sponsored by Bona Furtuna Olive Oil, but I never use products I don’t love!*
If you have never had olive oil cake, what are you waiting for? This perfectly moist, fruity, nutty cake is flavored with fresh lemon and blueberries. Made entirely in one bowl, with no special equipment, you can throw this cake together in just minutes and enjoy it shortly after baking it! This cake is not overly sweet, so I love it as a snack, breakfast, or as a treat to bring to someone’s house. I have to say, this is the best olive oil cake I have ever had in my life.
What You Need For This Plant-Based Olive Oil Cake:
- All purpose flour, Baking Powder, and Baking Soda: These are the dry ingredients for the cake.
- Organic Cane Sugar, and Salt: I like to use organic cane sugar so I know it’s vegan.
- Bona Furtuna Everyday Olive Oil: This is seriously the best olive oil and will make this cake fantastic.
- Vegan Yogurt, and Applesauce: These are the wet ingredients.
- Lemons and Blueberries: You will need the lemon juice and zest, so I highly recommend using fresh lemons.
I am obsessed with one-bowl recipes; give me a one-bowl cake, a dump-and-bake casserole, or anything that requires only one dish. Well, this easy vegan lemon blueberry olive oil cake is where it’s at! Whisk the dry ingredients together, make a well in the center of the bowl, pour in all the wet ingredients, then whisk to combine. Fold in the fresh berries, and bake. No frosting, no cutting in half, it is ridiculously simple.
Why Should You Make This Lemon Blueberry Cake?
- Lemon and blueberry is one of the greatest flavor combos of all time.
- This is probably the easiest cake ever.
- It is moist, and tender, sweet and tangy.
- I love that you can eat this cake for breakfast, a snack, or dessert.
- Everyone will seriously love this olive oil cake!
One Bowl Vegan Lemon Blueberry Olive Oil Cake
Ingredients
- 1 1/4 Cup All purpose flour + 1 teaspoon, divided
- 2/3 Cup Organic cane sugar
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 Cup Plain vegan yogurt, I used Kite Hill
- 1/3 Cup Applesauce
- 2/3 Cup Bona Furtuna olive oil*
- 1 teaspoon Lemon zest
- 1/4 Cup Fresh lemon juice
- 1 Cup Blueberries
Instructions
- Preheat the oven to 350 degrees(F).
- In a large mixing bowl, sift the 1 1/4 cups of flour, then whisk in the cane sugar, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients, then pour the vegan yogurt, applesauce, olive oil, lemon zest, and lemon juice into the well. Whisk everything together until fully combined.
- Toss the blueberries in the remaining teaspoon of flour and coat them the best you can. Then pour them into the batter. Fold into the batter.
- Pour the batter into an 8 or 9 inch cake pan that is lined with parchment paper and smooth it out evenly.
- Bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake. Let cool and then serve!
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