Italian Lemon and Raspberry Olive Oil Cake
This lemon and raspberry olive oil cake is perfectly soft and filled with zesty lemon flavours and sweet raspberry notes. An Italian classic, it has become one of my go-tos when I want to whip up a fail safe cake to serve with a pot of tea. The great thing about this cake is that by using olive oil it actually slows down the process of going stale or ‘starch retrogradation’. So you can enjoy this cake for several days after it’s been baked! 
What you need to make Italian Lemon and Raspberry Olive Oil Cake
- Caster sugar
- Plain flour
- Bicarbonate of soda
- Olive oil (not extra virgin)
- Non-dairy milk
- Lemon
- Vanilla extract
- Raspberries (fresh or frozen)
- Icing sugar
How to make an Italian Lemon and Raspberry Olive Oil Cake
How to make an Italian Lemon and Raspberry Olive Oil CakeTo start with, grease and line a 20cm springform cake tin and pre-heat the oven to 175°C fan.
Add the wet ingredients into the dry ingredients, then stir through the raspberries, mixing gently. Take care not to over mix.
Pour the lemon and raspberry cake mix into your cake tin and bake in the oven for about 45-55 mins until golden brown and a skewer comes out clean. Cooking with olive oil makes for a super moist and fluffy cake. 
Once the cake is baked and ready, remove from the oven and cool for 10 mins in the tin. Take out of the tin carefully, and place on a cooling rack until completeley cooled. Finish by sifting over icing sugar, adding a few extra raspberries on top if you like. Trust me you’ll be totally addicted to this cake!
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Italian Lemon and Raspberry Olive Oil Cake
Ingredients
- 225 g caster sugar
- 250 g plain flour
- 1 tsp bicarbonate of soda
- 100 ml olive oil
- 240 ml non-dairy milk (unsweetened)
- 1 small lemon (zest and juice of)
- 100 g raspberries (fresh or frozen)
- icing sugar (for sprinkling)
Instructions
- Grease and line a 20cm springform cake tin. Pre-heat the oven to 175°C fan.
- Measure and add all the dry ingredients into a large bowl. In a separate bowl measure and add the wet ingredients (except the raspberries).
- Add the wet ingredients into the dry ingredients, then stir through the raspberries, mixing gently. Take care not to over mix.
- Pour the mix into your cake tin and bake in the oven for about 45-55 mins until golden brown, and a skewer comes out clean.
- Cool for 10 mins in the tin and then remove and place on a cooling rack to cool completely. Finish off by sifting over icing sugar, add a few raspberries if you like and enjoy with a cuppa.
Video
Notes
- Olive oil is a great alternative in vegan baking as it takes the place of butter but also eggs for a binding ingredient. Olive oil makes the cake super moist and very fluffy, and comes together perfectly when baked at a slightly lower heat for a little longer.
- Try this recipe with strawberries or blueberries.
- You can use frozen berries, but be aware they may float to the bottom due to their water content.
- This cake will last longer than your usual cake as the olive oil stops it going stale as quickly (if you manage to not gobble it all up first).
- Make sure to allow the cake to cool in the tin first to stop it from collapsing.
Nutrition
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16 comments
Charlie
Absolutely divine!
Ann-Marie
Your raspberry olive oil cake looks delicious, cannot wait to try it. Every recipe I’ve tried of yours has been a success so thank you! I make the eggless mayo sandwich every week ☺️
Gillian Summers
I made this a week ago for a dinner party for non vegan friends and was told it was the best cake they had ever eaten. Fantastic and lasts well.
Paula
I have made this cake lots of times, I don’t always make it it with raspberries, I’ve made it with blueberries too. Sometimes the fruit is frozen sometimes fresh, it doesn’t matter it always turns out well. Everyone who has tried it loves it, Maddie’s right it’s a fail safe cake!
Nikoletta
Can you bake these in cupcake forms? I love the recipe!!!
Madeleine OliviaAuthor
I haven’t tried before but I feel like this could totally work!
Catarina Roman
Would this work in a loaf type tin?
Madeleine OliviaAuthor
Yes I think it would!
Bess
Hi!
This cake is absolutely delicious, one of my favourites!
Do you think you could use gluten free flour instead?
Madeleine
I haven’t tried it with gluten free flour so I can’t confirm. However it’s worth a try as my instinct is that it would work nicely. Keep in mind that you might need to add a little extra liquid as the gluten free flours often absorb liquid more than regular plain or self raising flour. X
Parul
Which non dairy milk works best? I want to try.
Madeleine OliviaAuthor
An usweetened soy or oat would work great!
Mary
Could you please let me know the weight of raspberries to use, rather 3/4 cup. Many thanks
Madeleine OliviaAuthor
Around 100g!
Paula
I have only extra virgin olive oil (have made this cake SO many times, & want to make it again), would it work with organic spreadable instead?
T
WOW! Made this cake for a BBQ and it went down an absolute treat. Everyone was applauding and asking how it was so fluffy without eggs. Thank you for this wonderful recipe!!!