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1 Bowl Vegan Lemon Rosemary Olive Oil Sheet Cake












Hello + Happy Tuesday!





If there is one thing I love, it’s an effortless sheet cake! While I love a fab layer cake they can be time consuming, more tedious and just more involved when it comes to icing. It’s so much easier to throw everything in one bowl and you can still get a fab flavor packed cake!


Needless to say, we’re all about the 1 bowl concepts on EDS!


When thinking of the next best cake to feature, my mind instantly went to rosemary and lemon. Whether you’re all about lemon desserts or not a fan, there is something about this cake you’re going to love. If you’ve never tried herbs with fruit it’s such a game changer. I explored rosemary and lemon desserts over 5 years ago and it still is one of my favorite things. 


Never used olive oil in a cake? It makes for a great texture and pairs seamlessly with the lemon and rosemary! It’s another one of my favorite things alongside herbs in dessert, because olive oil in desserts just adds another dimension of flavor. 


Wha’t great about this cake? Everything! It’s my staple 1 bowl cake concepts, quick, easy, affordable, no beating of butter or sugar, no flax eggs, you can use ready made icing, it has rich notes of lemon, hints of rosemary, aesthetic appeal, notes of olive oil, is the perfect cake no matter the season, refreshing, can easily be made in bulk, and is just such a fun modern cake! 


If you love effortless cakes or all things lemon, you have to try this new 1 Bowl Vegan Lemon Rosemary Olive Oil Cake!










Why this recipe is great: 







Rich lemon flavor with notes of rosemary 

Olive oil makes for another dimension of flavor 

Perfect for any season 

Aesthetic appeal 

No beating of sugar or butter

No flax eggs needed

























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1 Bowl Vegan Lemon Rosemary Olive Oil Sheet Cake

  • Author: Gabrielle
  • Total Time: 35 minutes
  • Yield: 8 slices 1x







  1. Preheat oven to 350 degrees.
  2. Combine the flour, sugar, baking soda, lemon zest, and salt in a greased 8″ square baking dish.
  3. Make 3 depressions in the dry ingredients – two small and one large. Pour the lemon juice and vanilla extract in each of the two smaller depressions, and the olive oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
  4. Pour the almond over the entire thing and mix until smooth. Fold in the chopped rosemary.
  5. Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back.
  6. In the bowl of a standing mixer or by hand, combine the icing and lemon zest. Blend until smooth, then ice the cooled cake.


  • Prep Time: 5 mins
  • Cook Time: 30 mins





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  1. This looks yummy. Could you please recommend a reliable website to convert the quantities to metric? Thank you

    1. Hi Winnie, I’m not familiar with many, but have used MyFoodData.com to source credible nutrition information and they seem reliable. They have a recipe calculator option.

  2. Hi! What size sheet cake pan do you use for this recipe and your other sheet cakes? Thanks!!

    1. Hi Serene, I use an 8″ pan. You can always mix it up though. Let me know how it turns out!

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