Vegan olive oil orange cake
Vegan olive oil orange cake, a super moist, uber-flavorful cake that is so easy to make. Bonus, kids love it as well!
Prep Time 5 minutes mins
Cook Time 40 minutes mins
Total Time 45 minutes mins
Servings 8 slices
Calories 497 kcal
- 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)
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.
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.