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Fare Isle » Desserts » Cakes » Olive Oil Honey Cake – Vegan Friendly

Olive Oil Honey Cake – Vegan Friendly

published: September 27, 2018 / updated: October 2, 2022by Kaity Farrell
This olive oil honey cake is simple yet elegant with a moist tender crumb and delicate flavor of the fruity balanced olive oil and sweet floral honey. It can easily be made vegan by swapping the honey for maple syrup.
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This olive oil honey cake is simple yet elegant with a moist tender crumb and delicate flavor of fruity olive oil and sweet floral honey. It can easily be made vegan by swapping the honey for maple syrup.

Honey olive oil loaf cake topped with lemon glaze and fresh berries, figs and edible flowers. this …

Thank you Carapelli Olive Oil for sponsoring this post. For more information and a store locator, please visit CarapelliUSA.com and be sure to check out Carapelli’s social channels: Facebook and Instagram.

Start with Good Olive Oil

I loooooove olive oil. 95% of the recipes on my blog have it listed in the ingredients. Olive oil is a staple that my family cannot live without. We cook with it, bake with it, and nourish our skin with it. Olive oil pretty much is the best thing ever if you ask me. So when the lovely folks at Carapelli Olive Oil invited me to create an elegant recipe using their amazing Organic Extra Virgin Olive Oil, I gladly accepted.

Honey olive oil loaf cake topped with lemon glaze and fresh berries, figs and edible flowers.

Olive Oil Cake can be simple and rustic, which I love, but I thought it would be fun to jazz it up a bit with the flavor of some local honey and top it with fresh figs and raspberries and the last of the edible flowers from our garden this season. You can really taste the fresh, earthy, almost sweet flavor of Carapelli’s Organic Extra Virgin Olive Oil with hints of apple and almonds in this cake. The crumb is delightfully moist with slightly crispy edges, and the flavor of the honey really shines through as well, blending perfectly with the soft, balanced fruity olive oil.

Carapelli Olive Oil was founded in 1893 in the heart of Tuscany, Italy, where they have mastered the art of producing beautifully balanced olive oils, skillfully crafted in harmony with nature. They make it their mission to create a masterpiece in every bottle of olive oil produced by selecting only the highest quality olives nurtured by nature and harvested delicately at the optimal time. To find a store that carries Carapelli Organic Extra Virgin Olive Oil near you and discover many more delicious olive oil recipes head over to CarapelliUSA.com.

Jump To:

  • Start with Good Olive Oil
  • Ingredients
  • How to Make Honey Olive Oil Cake
  • Storage
  • Recipe FAQs
  • Love This Recipe?
Pouring olive oil into a liquid measuring cup with other wet ingredients.

Ingredients

Honey: This honey cake is sweetened with honey. Use liquid honey to blend it in easily. To make a vegan honey cake replace honey with vegan honey, maple syrup or another 67g (1/3 cup) of sugar.

Olive Oil: Extra virgin olive oil add a fruity balanced layer of flavor to this cake while providing a moist tender crumb structure. It’s perfect with the flavors of honey and lemon zest.

Flour: All-purpose flour works great in this recipe to produce a light airy cake. You can swap it our with cake flour fo an even light crumb structure. To make a gluten-free honey cake swap the purpose flour out with a 1-1 gluten free flour blend.

Sugar: Granulated sugar is used along with the honey to sweeten the cake. Honey can have a string flavor so I found it was more palatable to ad half honey and half sugar to this recipe. If you like a strong honey flavor then feel free to replace the sugar with more honey.

Milk: I kept this recipe dairy-free and egg-free so it would be vegan-friendly. Any type of milk can be used. I prefer unsweetened soy milk when baking. Regular diary milk and other non-diary milks can be used in this recipe.

Lemon: Lemon zest adds a nice citrus flavor to balance the sweetness of the honey and the earthy fruity flavor of extra-virgin olive oil. Lemon juice is used to make a honey-lemon syrup to brush onto and soak into the cake, which keeps is moist and adds more honey-lemon flavor.

Vanilla: Vanilla extract add a mellow sweet flavor to this cake. You can use vanilla paste or scrape the seeds from a whole vanilla bean in place of vanilla extract.

Bowl of flour and other dry ingredients and a liquid measuring cup of wet ingredients to make a honey olive oil cake.

How to Make Honey Olive Oil Cake

Step 1: Make the Cake Batter

Start by preheating the oven and greasing and lining a loaf pan with parchment paper.

Whisk the dry ingredients together in a bowl. Measure the wet ingredients into a separate bowl or liquid measuring cup and whisk them together.

Add the wet mixture to the dry mixture and stir together until just combined into a smooth batter. Be careful not to over-mix the batter or the cake will be dense. A few lumps in the batter are ok.

Step 2: Bake the Cake

Pour the cake batter into the prepared loaf tin and bake it until it is dark golden brown and a toothpick inserted into the center comes out clean.

Unglazed and undecorated honey olive oil loaf cake on a cooling rack with a bottle of olive oil, fresh berries and figs, lemon and honey next to it.

Step 3: Make the Honey-Lemon Syrup

Simply whisk honey and lemon juice together to make the syrup. Brush it onto the cake while it is still warm so the syrup soaks into and flavors the cake.

Unglazed and undecorated honey olive oil loaf cake on a cooling rack with a bottle of olive oil next to it.

Step 4: Make the Lemon Glaze:

Whisk powdered sugar and lemon juice together to make a smooth lemon glaze. Drizzle the lemon glaze over the cake once it has cooled to room temperature.

Drizzling honey from a honey dipper onto a honey olive oil loaf cake topped with lemon glaze and fresh berries, figs and edible flowers.

Step 5: Garnish the Cake

This step s optional but make a beautiful presentation. Top the cake with fresh berries and figs, edible flowers and mint leaves. Drizzle more honey over the the fruit and sprinkle more lemon zest onto the top of the cake before serving it.

Honey olive oil loaf cake topped with lemon glaze and fresh berries, figs and edible flowers.

Storage

Store the glazed but ungarnished cake at room temperature, wrapped or in a sealed container for up to 3 days. If the cake has fresh fruit on it then store it in the refrigerator, wrapped in plastic wrap or in a sealed container. You can also remove the fruit and store the cake at room temperature as detailed above.

Honey olive oil loaf cake topped with lemon glaze and fresh berries, figs and edible flowers.

Recipe FAQs

How do you make vegan honey cake?

Technically you can’t make a truly vegan honey cake, since honey is and animal product made by honeybees. You can replace the honey with a vegan honey alternative, maple syrup or golden syrup. This honey cake recipe is already dairy-free and egg-free though, so you just need to replace the honey to make it vegan.

Can this olive oil honey cake be made gluten free?

Yes, to make this cake gluten-free simply replace the all-purpose flour with a gluten free 1-1 flour blend.

Can honey cake be frozen?

Yes, this cake can be frozen after it is brushed with the syrup and once it has cooled to room temperature, but before it is glazed and garnished. Wrap the cake cooled cake in plastic wrap then place it into a freezer bag and freeze it for up to 6 months. Thaw the cake to room temperature then proceed with glazing and garnishing it.

Honey olive oil cake slices with berries and figs on white plates with brass forks

Love This Recipe?

Please leave a star-rating review of the recipe and let me know what you think in a comment below. This small act is a great way to show your support for the food blogs you read and love.

Tag @fareisle in your photos on Instagram with #fareisle so I can see your creations!

A loaf cake with white icing, topped with fresh figs, raspberries, edible flowers, and green leaves, sits on a wire rack—an artful creation by a Nantucket private chef—with lemons blurred in the background.

Olive Oil Honey Cake Recipe

Author: Kaity Farrell
This olive oil honey cake is simple yet elegant with a moist tender crumb and delicate flavor of the fruity balanced olive oil and sweet floral honey. It can easily be made vegan by swapping the honey for maple syrup.
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Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 8 servings

Ingredients

Cake

  • 210 g all-purpose flour 1-1/2 cups
  • 67 g granulated sugar 1/3 cup
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 tablespoon grated lemon zest from 2 whole lemons
  • 67 g Carapelli Organic Extra Virgin Olive Oil 1/3 cup
  • 130 g unsweetened non-dairy milk 1/2 cup, such as soy or almond milk
  • 113 g honey 1/3 cup
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract

Honey-Lemon Syrup

  • 2 tablespoons lemon juice
  • 2 tablespoons honey

Lemon Glaze

  • 130 g powdered sugar 1 cup
  • 1-1/2 tablespoons lemon juice and up to 2 tablespoons

Garnish – Optional

  • 3 whole fresh figs optional
  • 1/3 cup raspberries optional
  • 1/4 cup edible flowers optional

Instructions

  • Preheat oven to 350˚F. Grease a standard 8×4″ loaf pan. Cut a piece of parchment paper to fit the bottom and long sides of the loaf pan with a little overhang.
  • Whisk together flour, sugar, baking powder, baking soda, salt and lemon zest in a medium-size mixing bowl.
  • In a separate bowl whisk together olive oil, milk, honey, vinegar, and vanilla.
  • Add wet mixture to dry and stir with a spatula until incorporated about 1 minute.
  • Spread cake batter into prepared pan and bake on center rack for about 45 minutes or until it is dark golden brown and a toothpick inserted into the center comes out clean.
  • To make Honey-Lemon Syrup simply whisk together the lemon juice and honey until dissolved.
  • When cake is done remove from oven cool cake in pan on cool rack for 10 minutes. Brush the top of the cake with honey-lemon syrup while it is still warm. Lift cake out of the loaf pan using the parchment paper overhang and cool to room temperature.
  • To make the lemon glaze, whisk lemon juice and powdered sugar until smooth. Start with 1-1/2 tablespoons of lemon juice and add more if the glaze seems too thick. Pour glaze over cooled cake.
  • Optionally decorate the top of the cake with fresh figs, raspberries and edible flowers.


Notes

  • Swap honey with maple syrup or golden syrup to make this cake vegan-friendly.
  • Store ungarnished cake at room temperature, wrapped or in a sealed container for up to 3 days. 

Course: Dessert
Cuisine: American
Keyword: honey cake recipe, best olive oil cake

Nutrition

Serving: 1slice | Calories: 337kcal | Carbohydrates: 62g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 249mg | Potassium: 77mg | Fiber: 1g | Sugar: 41g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 2mg

Did you make it?

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Recipe Rating




Comments

  1. Anna

    I made this cake today for our thanksgiving party and as it was a bit flat in the end I decorated the cake the same way you did it. And it was so much fun and looked so wonderful. And the cake was even more delicious with all the figs and leaves and flowers!

    Reply
    • Kaity Farrell

      5 stars
      Thank you Anna! So glad you enjoyed it, especially decorating with figs and flowers. It’s my favorite part! Thanks so much for reading and trying the recipes. It means so much to me. xx Kaity

      Reply
  2. Chloe

    I am making this cake for a party in 2 days…is it best to freeze it and take it out that morning or to leave at room temp. Don’t want it to get dry… but I find sometimes freezing a cake like this makes it soggy if it started out moist.

    Reply
    • Kaity Farrell

      5 stars
      Thanks for your question, Chloe. I have not frozen this cake before so I’m not 100% sure how it will be when defrosted. I would wait to brush on the honey lemon syrup if you are freezing it because that will only moisten it more. Add that after you defrost it and maybe warm it up in the oven first so the syrup absorbs well. Or if you wrap the cake well, again before adding the syrup, it should keep at room temp for 2 days with out drying out too much. Brush on the syrup and glaze it the day you will serve it. let me know how it goes. xx Kaity

      Reply
  3. Kaity Farrell

    5 stars
    test

    Reply
  4. Philip Turner

    5 stars
    I made this cake as a birthday cake for my wife. Even though I accidentally forgot the vanilla extract, it came out very well. I used unrefined cane sugar instead of granulated sugar.
    It rose beautifully and looked and tasted wonderful.
    I increased the number of servings to 12. The only thing was that the glaze was about 4 times too much.

    Reply
    • Kaity Farrell

      Thanks for your feedback, Philip. I’m so glad you enjoyed the recipe!

      Reply
  5. Jess

    I had never successfully made a vegan cake before until your recipe. The secret seems to be not trying to find an egg replacer and instead use more oil. I’ve come back to this recipe to make this cake three times so far and I’m certain I shall do so again! It’s the perfect cake and my whole family (vegans and non vegans alike) LOVE it. For Beltane, I added lavender and sage to the batter and it was exceptional! I highly recommend this recipe to anyone out there looking for an easy, delicious vegan cake. Thank you for taking the time and effort to share this recipe. So many recipes I try online don’t work out and it often seems like the writers maybe didn’t test the recipe because the wet and dry ingredients are catastrophically off! It can get so frustrating also not know if its all my fault somehow too. This cake restored my confidence and joy in baking. Thank you <3

    Reply
    • Kaity Farrell

      Thank you so much, Jess! I’m so glad you like this recipe and appreciate you taking the time to leave a review. Please leave a star rating of the recipe when you have a chance. Thanks!

      Reply
  6. Camilla

    5 stars
    I made this cake today in the gluten free version, it’s perfect. I was scared of the honey taste which I do not like so much and I used very delicate acacia honey. My family didn’t like the salt in it, I have to reduce a bit! Thank you for sharing such a well explained recipe

    Reply
    • Kaity Farrell

      So glad you liked the cake, Camilla! Thanks for your review!

      Reply
  7. Ben

    5 stars
    Made this and everyone loved this and they asked me to make it again. Thank you!

    Reply
    • Kaity Farrell

      I’m so happy it was a hit! Thank you!

      Reply
  8. Lady Detective

    5 stars
    I made this for a Hanukah party. I. used maple syrup instead of honey to make it vegan. I did not use a loaf pan but I used a 9-inch round cake pan. The parchment paper did not work well with the cake pan. The sides of the cake were very undercooked at the 45-minute mark, so I had to bake it for another 15 minutes. And when I took the cooked cake out of the oven, the sides were a bit crumbly. Next time I will not use parchment paper when using a cake pan.

    BUT the cake turned out amazing. People who I did not know kept coming up to me at the party saying how much they loved it! It was so moist and delicious. I will definitely make this again. Thank you!

    Reply
    • Kaity Farrell

      Thanks so much for trying the recipe and giving your feedback! So happy to hear it was a hit! If I were to make this in a 9″ round cake pan I would grease the pan and put a parchment paper round on the bottom of the pan, not up the sides. It should bake faster because the batter is more spread out creating a thinner cake. I would check it at 30 minutes. Look for a golden color, test the doneness of the center with a toothpick and the sides of the cake should pull away from the pan.

      Reply
      • LADY DETECTIVE

        Great Kaity. Thanks so much for this super tip!

        Reply

Welcome to Fare Isle! I'm Kaity.


I'm a private chef and content creator based on the island of Nantucket....read more here.

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