If you find yourself in need of a super simple dessert recipe that’s sure to impress, this is your cake! I know what you’re probably thinking, or at least I do if the concept of an olive oil cake is new to you. It’s probably the same thing my husband said when I first told him that I was working on an orange olive oil cake recipe. Interesting. That’s what he said! And I get it. If you’ve never baked with olive oil the idea might seem a little weird. Olive oil tastes like olives. Do we want olives in our dessert? We do! While the olive notes are detectable in this cake, the cake doesn’t taste at all like olives. The flavor is an undertone, and a mild one at that. It’ll complement the sweet, bright flavors from the orange juice and zest that we’ll be using. Trust me. This cake is also super moist. I fed it to my family (non-vegans, by the way) and was told that the flavor and texture put in on par with a super moist pound cake.
Ingredients You’ll Need
Olive oil.Orange juice. Be careful here, as not all orange juice is vegan. Some brands are fortified with animal derived vitamin D3 or fish-based omega 3’s. So check the ingredients. Or better yet, squeeze your own orange juice. You’ll need to buy oranges to supply orange zest anyway.Non-dairy milk. Just about any variety other than canned coconut milk will work fine. Try oat milk, almond milk, soy milk, or cashew milk. Just make sure whatever you use is unflavored and unsweetened.Orange zest. See, I told you you’d need this!Vanilla extract.Flour. I’ve only tested the recipe with all-purpose wheat flour (also known as white flour), so I can’t promise results with any other variety.Sugar. Make sure to use organic sugar. Conventional granulated sugar is often processed using animal bone char.Baking powder.Baking soda.Salt.Powdered sugar. This is for topping our cake, and it’s totally optional. If you do use it, make sure it’s organic.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: The acidity from your orange juice may cause the non-dairy milk to curdle when you combine them, particularly if you’re using a high-protein variety like soy milk. This is nothing to worry about. Let the cake cool in the pan on a wire rack, making sure it’s completely cool before inverting it onto a plate. Optionally top your cake with some powdered sugar. I like to garnish mine with some mint leaves and orange slices.
Shelf Life & Storage
Vegan orange olive oil cake will keep in an airtight container at room temperature for about 4 days or in the freezer for about 3 months.
More Vegan Cake Recipes
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