Preheat the oven to 350℉.
Cut parchment paper to fit the bottom of the cake pan. Grease the pan with vegan butter. Place the parchment paper in the bottom of the pan.
Whisk together the all-purpose flour, baking powder, baking soda, salt, and rosemary in a large mixing bowl.
Whisk together the olive oil, meyer lemon zest, meyer lemon juice, and evaporated cane sugar in a small mixing bowl.
When ready to bake, add the sugar mixture and non-dairy milk to the dry ingredients. Stir with a spoonula or large wooden spoon until combined.
Pour the batter into the cake pan. Bake for about 40 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cake to cool completely. Run a knife around the edge of the cake before carefully flipping it out.