Vegan Orange Olive Oil Cake

This vegan orange olive oil cake is super moist and intensely flavorful! This is a simple yet elegant dessert that is very easy to make. You only need a bowl and no electric mixer!

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 idea of ​​an olive oil cake is new to you. It’s probably the same thing my husband said when I first told him I was working on an orange olive oil cake recipe.

Amusing.

He said one! And I get it. If you’ve never baked with olive oil, the concept might seem a bit strange. Olive oil tastes like olives. Do we want olives in our desserts?

We do!

Although olive notes can be detected in this cake, the cake does not taste like olives at all. An undertone of flavor, and a light one at that. This will complement the sweet, bright flavor from the orange juice and zest we’ll be using. Trust me.

This cake is also super moist. I fed it to my family (non-vegans, by the way) and were told that the taste and texture was on par with a super moist pound cake.

Jump:

Materials you will need

• Olive oil.
• Orange juice. Be careful here, because not all orange juice is vegetarian. Some brands are fortified with animal-derived vitamin D3 or fish-based omega-3. So check the ingredients. Or better yet, squeeze your own orange juice. However, you need to buy oranges to provide orange zest.
• Non-dairy milk. Any variation other than canned coconut milk will work just fine. Try oat milk, almond milk, soy milk, or cashew milk. Just make sure what you use is unflavored and unsweetened.
• Orange tastes. See, I told you you’d need it!
• Vanilla extract.
• flour I only tested the recipe with all-purpose wheat flour (also known as white flour), so I can’t promise results with any other type.
• Sugar. Make sure to use organic sugar. Conventional granulated sugar is often processed using animal bone meal.
• Baking powder.
• Baking soda.
• Salt.
• Crushed sugar. This is to top our cake, and is completely optional. If you use it, make sure it’s organic.

How is it made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

Suggestion: The acidity of your orange juice can cause non-dairy milks to curdle when you combine them, especially if you use a high-protein variety like soy milk. There is nothing to worry about.

Let the cake cool in the pan on a wire rack, making sure it cools completely 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 and 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.

Frequently Asked Questions

More vegan cake recipes

Like this recipe? if so, Stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook , Pinterest or Instagram , or subscribe to my newsletter for more recipes like this!