I was afraid this vegan olive oil orange cake was too much of an ‘adult cake’, but I was wrong. The kids loved it even though it is not overly sweet, and there is no frosting or icing on it. The subtle hints of olive oil and orange shine through, but are not overpowering. I guess olive oil and orange are a good match!
This vegan olive oil orange cake is easy to make with ingredients that you will most likely have in your pantry already. My kids and I love to make it together. What about you? Are you ready to make this olive oil cake? Get your mixing bowls out!
How I make this vegan olive oil orange cake?
In a medium sized mixing bowl I whisk together the olive oil, orange juice and zest, vanilla extract, plant based milk, apple cider vinegar and coconut sugar for this vegan cake.
In another mixing bowl I mix the flours, baking soda, baking powder and salt. When all is combined well, I add it to the bowl with the mixed wet ingredients. With a spatula I mix until just combined.
After I have greased an 8-inch pan, I pour the batter for this olive oil cake in it and bake it for 40-45 minutes until a toothpick inserted into the center comes out clean without any wet batter attached to it.
I let the cake cool off for 10 minutes or so. Then I run a butter knife along the edges and carefully flip it over onto a plate and back over onto a cooling rack.
I dust the olive oil orange cake with powdered sugar, but this is totally optional (and not necessary in my opinion. Maybe only for looks).
I slice it and (most of the time) serve it with vanilla ice cream. But just like the dusting of powdered sugar, that is totally optional! Enjoy!
This vegan olive oil orange cake is one of my favorites. I am sure you love it too. It is:
super moist, easy to make, so flavorful, wholesome, loved by kids as well, & SO delicious!
Looking for other vegan and healthy treats? How about cranberry, nuts and seeds breakfast cookies, healthy and gluten free gooey brownie muffins, easy vanilla sheet cake with chocolate cream cheese frosting, or this healthy carrot cake with cream cheese frosting?
Vegan olive oil orange cake
Equipment
- 1 8 inch baking pan
Ingredients
- 240 grams spelt flour (approx. 2 cups)(or sub regular all purpose flour)
- 55 grams almond flour (approx. ½ cup)
- 140 grams high quality extra virgin olive oil (approx. ⅔ cup)
- 160 grams freshly squeezed orange juice (approx. ⅔ cup)
- 160 grams plant based milk (approx. ⅓ cup)(I used almond milk)
- 1½ tsp pure vanilla extract
- 150 grams coconut sugar (approx. ¾ cup)
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp apple cider vinegar
- ¼ tsp salt
- 1-2 tbsp powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 350F/175C and grease an 8-inch pan.
- In a medium sized mixing bowl whisk together the olive oil, orange juice and zest, vanilla extract, plant based milk, apple cider vinegar and coconut sugar.
- Mix the flours, baking soda, baking powder and salt together in another mixing bowl. Add the flour mixture to the bowl with the mixed wet ingredients. With a spatula mix it all until just combined.
- Pour the batter in the greased pan and bake it for 40-45 minutes until a toothpick inserted into the center comes out clean without any wet batter attached to it.
- Let the cake cool off for 10 minutes, then run a butter knife along the edges and carefully flip it over onto a plate and back over onto a cooling rack.
Optional:
- Once the cake has cooled off completely, you can dust the cake with powdered sugar.
Notes
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