Pastel de naranja y aceite de oliva (4 ingredientes)

By Carine Claudepierre
Última actualización el 12/05/2025

5 desde 2 votos

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Esta Pastel de aceite de oliva y naranja is an easy 4-ingredient cake recipe with a soft and airy crumb full of refreshing orange flavors and made with no eggs, no dairy, and no refined sugar.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

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Pastel de aceite de oliva y naranja

Esta Pastel de aceite de oliva y naranja is an easy 4-ingredient cake recipe with a soft and airy crumb full of refreshing orange flavors and made with no eggs, no dairy, and no refined sugar.

5 desde 2 votos

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Tiempo de preparación: 15

Tiempo de cocción: 55

Tiempo Total: 1 10

Curso: Postres

Tipo de cocina: American

Porciones: 12 rebanadas

Calorías: 198.9 kcal

Escrito por Carine Claudepierre

Ingredientes

Habitual de Estados Unidos – Métrico

▢ ½ taza de Jugo de Naranja - freshly squeezed from 2-3 small navel oranges (note 1)
▢ ½ taza de Leche de almendras
▢ 1 cucharada de Cáscara de naranja - optional, from the same oranges (note 2)
▢ ½ taza de Aceite de oliva de sabor suave - (nota 3)
▢ ¾ taza de Azúcar de caña sin refinar - (nota 4)
▢ 2 tazas de Harina con levadura - (nota 5)

Opcional

▢ 1 cucharadita de Extracto de vainilla
▢ ½ cucharadita de Salt

Instrucciones para la impresión en alta definición

Preheat the oven to 350°F (180°C). Line a 6-inch x 6-inch cake pan with oiled parchment paper. Set aside.
In a large mixing bowl, press the oranges, filter in asieve to remove pulp and any seeds. Measure 1/2 cup of juice. Discard pulp and seeds. Keep orange juice in the bowl.
If you like the tangy flavor of orange zest, grate one tablespoon orange zest from the oranges skin and add in the bowl with orange juice.
Stir in the almond milk, olive oil, sugar, vanilla extract, and salt if used.
Add in self-rising flour, and use a rubber spatula to combine and form a smooth cake batter.
Transfiera la masa del pastel al molde preparado.
Bake for 50-60 minutes at 350°F (180°C) until a pick inserted in the center of the cake comes out clean. You can tent the cake pan with a large piece of foil after 40 minutes of baking to prevent the top of the cake from browning too fast.
Cool the cake on a cooling rack for 3 hours before slicing.

Notas

notas 1: You can also use freshly pressed orange juice bottled from the store, make sure you measure the juice without pulp or the cake won’t raise as much.

notas 2: You can skip the zest if you don’t like the tangy flavor or orange zest.

notas 3: I am using medium-flavored olive oil because I love the taste of olive oil in my cake. If you don’t, or you are not too sure, start with an extra light or light olive oil, the flavor will be barely noticeable, but you still get all the moisture from the oil in the cake crumb.

notas 4: You can use unrefined cane sugar, coconut sugar, or demerara sugar for healthier sugar options.

notas 5: For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

Almacenaje: Store the pound cake in a sealed cake box for up to 5 days in the fridge or freeze the slices in an airtight container and thaw the day before eating.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Ingredientes y sustituciones

Este párrafo te ofrece todos mis consejos para elegir los ingredientes adecuados. Para ver la receta completa con las medidas, ¡desplázate hasta la tarjeta de recetas al final de la publicación!Ir a la receta completa

You only need 4 base ingredients to make this cake. Here’s how to pick them (and swap them).

Jugo de Naranja – This provides the primary flavor and moisture for the cake. Freshly squeezed juice with pulp and seeds removed.
Leche de almendras – or any dairy-free milk you love
Cáscara de naranja – This is optional but it adds a nice tangy citrus flavor.
Aceite de oliva ligero – This adds moisture and a subtle richness. Extra light or light olive oil works if a strong olive oil flavor is not desired.
Azúcar sin refinar – This sweetens the cake. Regular sugar, coconut sugar, or demerara sugar are suitable alternatives.
Harina con levadura – This provides the structure and leavening for the cake. You can make your own by combining 3 teaspoons of baking powder in 1 3/4 cups of all-purpose flour. For a gluten-free option, use my convertidor sin gluten, pero no olvides el polvo para hornear.

How to Make Orange Olive Oil Cake

This cake is super simple to make, here’s how in a few pictures.

Liquid Orange Olive Oil Cake ingredients in a bowl.

Combine all the liquid cake ingredients in a mixing bowl, add the sugar and orange zest.

Adding dry Orange Olive Oil Cake ingredients to the bowl.

Pour the dry ingredients on top of the base batter.

Stir the batter until the batter is just combined.

Orange Olive Oil Cake ready to bake in a spring-form pan.

Bake for 50-60 minutes at 350 °F (180 °C).

Consejos de repostería de Carine

Let me share a few more tips to help make the best possible cake.

Skip the Zest – Skip the orange zest if you are not a fan of its tangy flavor.
Mejora del sabor – Add the optional salt and vanilla extract for an even better flavor.
Juice Adjustment – If you don’t have enough orange juice, complete with a bit of dairy-free milk.
Evite mezclar demasiado – Stirring the batter too much can lead to a dense and dry crumb.
Preparación de la sartén – Ensure the cake pan is well-lined with oiled parchment paper for easy removal. Even better, use a springform pan for easy unmolding.
Incluso hornear – Tent the cake pan with foil after 40 minutes of baking to prevent over-browning.
Tiempo de enfriamiento – Allow the cake to cool completely for at least 3 hours before slicing for a firm texture.