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Lemon & Poppy Olive Oil Cake



  • 3/4 cup extra virgin olive oil

  • 1/2 cup apple puree

  • 1 cup soy milk

  • 1 tsp vanilla essence

  • Zest and juice of 2 lemons

  • 2 tbsp poppy seeds

  • 1 1/2 cups of castor sugar

  • 2 cups plain flour

  • 1 1/2 tsp baking powder

  • 1/2 tsp Bicarb soda

  • 3/4 tsp salt

Lemon drizzle:
Icing sugar + lemon juice + vanilla


  1. Preheat oven to 180°c and grease a cake tin

  2. In a large mixing bowl combine oil, apple puree, soy milk, vanilla, lemon zest, lemon juice, poppy seeds and sugar and mix well.

  3. Add dry ingredients and beat until combined.

  4. Transfer batter into prepared cake tin and bake for 45-60 minutes until a skewer comes out clean. Once baked transfer to cooling rack and prepare lemon drizzle

  5. How much drizzle you want is personal, I did about 6tbsp of icing sugar, 1 tsp of vanilla and 1/2 a lemons worth of juice. You may want to add water if it's too thick or lemony.

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