Orange Olive Oil Cake
Every slice of this bright citrusy-sweet cake made with Olive oil and Orange extracts will have your taste buds captivated. This Orange Olive Oil Cake is like a dash of sunshine that will brighten even the coldest of winter days! The best part- it will stay super moist for days!
Oranges are available year-round, but they are best harvested during their peak months - the wintertime! This is when they are their sweetest and juiciest! And since we love ourselves some homemade, Spanish-inspired olive oil cake, we deemed them to be a match made in heaven! The perfect winter-through-spring treat that tastes like warm sunshine!
If you are a staunch butter-in-my-batter type of baker, I encourage you to try this recipe out. We are kicking dairy butter to the curb and swapping it with olive oil! And the result is a cake loaded with moist, delicate crumbs brimming with orange flavor in every bite! This Orange Olive Oil Cake is a perfectly textured, richly flavored treat that you can enjoy with your afternoon tea or coffee or as a light and sweet ending to your evening meal.
Reasons to Love Orange Olive Oil Cake
- This cake will be as moist on day 5 as it was on the day you made it! Since oil is made of 100% fats, it remains liquid at room temperature, resulting in a moister cake with lofty and tender crumbs.
- Olive oil is a nutritious oil made of healthful fats filled with antioxidants. Certainly a lot healthier than dairy butter can ever be. The antioxidants and vitamins from the oranges used in this recipe magnify its health benefits even more!
- Simple. This recipe is simple in every way. Ingredients are mostly pantry basics, and the steps are easy to follow. All of the ingredients are simply combined in a bowl and baked.
- You can keep it as it is to enjoy as an everyday snack or dessert, or you can add some embellishments to make it into an elegant, celebration-worthy homemade cake.
Ingredients Needed
- Flour- all-purpose flour is good when making moist and sturdy cakes.
- Leavening agents - baking soda and baking powder give the batter a good rise to make the cake light and fluffy.
- Granulated sugar - adds sweetness and aids in making the cake moist too. You can also add brown sugar to give it a deeper caramel tone.
- Olive oil – as mentioned earlier, this will make the cake super moist with an even texture. Use extra virgin olive oil for best results.
- Vanilla - gives the cake a delicate, aromatic taste.
- Orange Juice and Zest - bring a bright, citrusy flavor to our olive oil cake. The orange juice will also act as the citric element to activate the leavening agents.
- Sea Salt - a dash of salt accentuates the orange and vanilla flavors.
How to Make Orange Olive Oil Cake
If you are on the lookout for cakes that require little time and effort yet provide amazing results, then this is for you!
Preparations:
- Preheat oven to 350 degrees F.
- Prepare your 9 inches round cake pan by lightly greasing it with oil.
Steps:
- Dry ingredients. Combine sifted flour, baking soda, baking powder, and salt then set aside.
- Wet ingredients. Mix the sugar, orange juice, olive oil, vanilla, and orange zest in a bowl until well combined.
- Combine dry ingredients with wet ingredients using a spatula. Mix everything well.
- Pour the Orange Olive Oil batter into the cake pan and bake for 35 minutes.
- Allow cooling on a rack before unmolding.
Frequently Asked Questions
- What is an Olive Oil Cake? Some say this is the dairy-free version of a classic pound cake because it removes dairy butter from the equation. Though most recipes still use egg, this vegan version does not require one. Here's a great guide on some vegan egg replacers for baking!
- What to do if I don't have a zester? No zester or grater, no problem! Just use a regular vegetable peeler or take a small sharp knife. Working from top to bottom, peel off a strip of orange skin. We simply want orange skin with no white at the bottom. If this happens, you may have peeled it too deeply.
- I know Olive Oil has a stronger taste than other oils; will this affect the taste of the cake? Not at all. Olive oil does not give an overpowering taste, but instead, it adds another depth of flavor to the cake.
- Is it healthier than other cakes? It is as healthy as any cake recipe can be. Olive oil is the healthiest oil in the world, after all!
- What is the best orange to use for this recipe? While you can use any oranges for this recipe, Navel and Valencia are great options because of their juiciness and sweetness.
Add-ons, Variations, and Serving Suggestions
- Use a variety of citrus fruits. This recipe can also be made using other citruses like lemon, mandarin, citron, tangerine, limes, and grapefruits.
- Add some chopped nuts or seeds to give your cake some crunch.
- If you want a more elaborate presentation, you can make this on a Bundt cake instead. Those nooks and dips will certainly add more visual appeal.
- You can add some fresh orange flesh on top and sprinkle powdered sugar before serving.
- Serve with vegan ice cream, vegan yogurt, or vegan whipped cream on top!
Storing Leftover Orange Olive Oil Cake
- At room temperature - Place any leftovers in a sealed cake box or cake tin and store it in a cool, dry area for 2 to 3 days.
- In the fridge - If you want to keep it longer, you can place the cake in an airtight container and refrigerate it for up to 5 days.
- In the freezer - If you wish to freeze it, wrap the cake with a layer of plastic wrap and freeze it for up to 3 months. Place it on a wire rack to thaw for 3-4 hours before enjoying.
Other cake ideas for the dessert table:
If you enjoyed this recipe, here are other cakes that you may like.
- Vegan Apple Cake - Everyone enjoys the delicious and luscious fall produce. A sweet afternoon snack or dessert made with a deliciously spiced cake filled with crunchy apple bits.
- Fresh Blueberry Shortcake - Blueberry stunners are a great way to spice up your holiday dessert table. They're light but delicious, especially with the coconut cream drizzled on top. It's exactly what you need in a dessert - light and refreshing!
Photos by Alfonso Revilla
Orange Olive Oil Cake
Every slice of this bright citrusy-sweet cake made with Olive oil and Orange extracts will have your taste buds captivated. This Orange Olive Oil Cake is like a dash of sunshine that will brighten even the coldest of winter days! The best part- it will stay super moist for days!
METHOD Oven
DIET Vegan
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon sea salt
- 1 cup granulated sugar
- ½ cup orange juice
- ½ cup olive oil
- 2 teaspoons vanilla
- zest of two oranges
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9' round cake pan.
- Sift together flour, baking soda, baking powder, and salt. Mix well. Set aside.
- In another bowl, whisk together sugar, orange juice, olive oil, vanilla, and orange zest.
- Add dry ingredients to wet and mix until just combined.
- Pour batter into cake pan and bake 35 minutes or until a tester comes out clean and edges of cake have begun to pull away from the pan.
- Allow cake to cool completely before unmolding from pan.
Notes
- Use a variety of citrus fruits. This recipe can also be made using other citruses like lemon, mandarin, citron, tangerine, limes, and grapefruits.
- Add some chopped nuts or seeds to give your cake some crunch.
- If you want a more elaborate presentation, you can make this on a Bundt cake instead. Those nooks and dips will certainly add more visual appeal.
- You can add some fresh orange flesh on top and sprinkle powdered sugar before serving.
- Serve with vegan ice cream, vegan yogurt, or vegan whipped cream on top!
Nutrition
Calories: 341kcalCarbohydrates: 51gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 409mgPotassium: 70mgFiber: 1gSugar: 26gVitamin A: 37IUVitamin C: 10mgCalcium: 39mgIron: 2mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂
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Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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