Lemon olive oil cake from Chloe's Vegan Desserts: Over 100 Exciting New Recipes for Cookies and Pies, Tarts and Cobblers, Cupcakes and Cakes - and More! (page 135) by Chloe Coscarelli

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for gluten-free option,

  • karliekramer on April 17, 2026

    This cake has a nice light, fluffy crumb. I was hoping for a little more rise and structure in the bundt pan — it fell a bit flat. Nice for an everyday snacking cake, but not for a special occasion or something to WOW. I omitted the lemon extract and the lemon flavor still shone through.

  • Lglen on September 23, 2018

    I used flour labelled “wheat flour” from my favourite ethnic food store which may have been heavier than all purpose. I also cooked it a couple of minutes too long. Next time I’ll use all purpose flour and watch it carefully it’s worth trying again! Not too sweet.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.