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Vegan Orange Cake with Olive Oil Recipe

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4.1 from 47 reviews

This Vegan Orange Cake with Olive Oil is a moist, flavorful dairy-free and egg-free dessert perfect for any occasion. Made with all-purpose flour, olive oil, fresh orange juice, and zesty orange peel, this cake combines bright citrus notes with a tender crumb for a delightful treat that’s easy to make and naturally vegan.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Dry Ingredients

  • 1 1/2 cups (194 g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

Wet Ingredients

  • 3/4 cup (180 ml) non-dairy milk
  • 1/2 cup (120 ml) olive oil
  • 1/2 cup (102 g) cane sugar
  • 1/4 cup (60 ml) freshly squeezed orange juice, strained
  • 2 tablespoons unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 teaspoons orange zest (about 1 orange)

Instructions

  1. Prep: Preheat the oven to 350°F (175°C). Grease an 8 or 9-inch springform pan thoroughly and set aside to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until well combined and aerated.
  3. Mix Wet Ingredients: In a separate smaller bowl, whisk the non-dairy milk, olive oil, cane sugar, freshly squeezed and strained orange juice, unsweetened applesauce, vanilla extract, almond extract, and orange zest vigorously until the olive oil is fully emulsified and the mixture is smooth.
  4. Combine Ingredients: Gradually add the wet ingredients to the dry ingredients while continuously whisking to avoid lumps. Mix until the batter is smooth with no dry spots, but avoid overmixing; small lumps are acceptable and help retain a tender crumb.
  5. Prepare to Bake: Pour the batter evenly into the greased springform pan and smooth the top with a spatula for an even surface.
  6. Bake: Place the pan on the middle rack of the preheated oven and bake for 30 to 32 minutes if using a 9-inch pan, or slightly longer for an 8-inch pan. The cake is done when the top is golden and a toothpick inserted into the center comes out clean.
  7. Cool & Serve: Remove the cake from the oven and set the pan on a cooling rack. Allow the cake to cool completely before carefully removing it from the springform pan. Transfer to a serving platter, dust with powdered sugar if desired, slice, and serve. Store leftovers at room temperature for up to 5 days or freeze for up to 2 months.

Notes

  • Freshly squeeze and strain the orange juice to avoid pulp in the batter for a smoother texture.
  • The applesauce helps to keep the cake moist and acts as an egg substitute.
  • Be careful not to overmix the batter to keep the cake tender.
  • If you prefer a stronger orange flavor, add an extra teaspoon of orange zest.
  • Store the cake in an airtight container at room temperature or freeze slices individually for convenience.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://ellarecipe.com/vegan-orange-cake-with-olive-oil-recipe/