Esta Bolo de Azeite de Laranja 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.
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Bolo de Azeite de Laranja
Esta Bolo de Azeite de Laranja 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.
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Dose: 12 fatias
Calorias: 198.9 kcal
Ingredientes
- ½ xícara Suco de Laranja - freshly squeezed from 2-3 small navel oranges (note 1)
- ½ xícara Leite de amêndoa
- 1 colher de sopa Raspas de laranja - optional, from the same oranges (note 2)
- ½ xícara Azeite de Oliva de Sabor Suave - (nota 3)
- ¾ xícara Açúcar de cana não refinado - (nota 4)
- 2 copos Farinha Auto-Crescente - (nota 5)
Opcional
- 1 colher de chá de extrato de baunilha
- ½ colher de chá sal
Instruções
- 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.
- Transfira a massa do bolo para a forma preparada.
- 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 conversor sem glúten, Mas não se esqueça do fermento em pó.
Armazenamento: 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.
Nutrição
Servindo: 1slice (from 12 slices) | Calorias: 198.9kcal | Carboidratos: 26.6g | Proteína: 2.3g | Gordura: 9.4g | Gordura saturada: 1.3g | Gordura poliinsaturada: 1.1g | Gordura monoinsaturada: 6.6g | Sódio: 97.8mg | Potássio: 61.4mg | Fibra: 0.5g | Açúcar: 12.9g | Vitamina A: 43.8IU | Vitamina C: 11mg | Cálcio: 6.1mg | Ferro: 0.3mg | Magnésio: 7mg | Fósforo: 21.3mg | Zinco: 0.2mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
You only need 4 base ingredients to make this cake. Here’s how to pick them (and swap them).
- Suco de Laranja – This provides the primary flavor and moisture for the cake. Freshly squeezed juice with pulp and seeds removed.
- Leite de amêndoa – or any dairy-free milk you love
- Raspas de laranja – This is optional but it adds a nice tangy citrus flavor.
- Azeite de oliva light – This adds moisture and a subtle richness. Extra light or light olive oil works if a strong olive oil flavor is not desired.
- Açúcar não refinado – This sweetens the cake. Regular sugar, coconut sugar, or demerara sugar are suitable alternatives.
- Farinha Auto-Crescente – 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 conversor sem glúten, Mas não se esqueça do fermento em pó.
How to Make Orange Olive Oil Cake
This cake is super simple to make, here’s how in a few pictures.
Combine all the liquid cake ingredients in a mixing bowl, add the sugar and orange zest.
Pour the dry ingredients on top of the base batter.
Stir the batter until the batter is just combined.
Bake for 50-60 minutes at 350 °F (180 °C).
Dicas de confeitaria da 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.
- Realce de 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 misturar demais – Stirring the batter too much can lead to a dense and dry crumb.
- Pan Preparation – Ensure the cake pan is well-lined with oiled parchment paper for easy removal. Even better, use a springform pan for easy unmolding.
- Até mesmo assar – Tent the cake pan with foil after 40 minutes of baking to prevent over-browning.
- Tempo de resfriamento – Allow the cake to cool completely for at least 3 hours before slicing for a firm texture.
Hi! This sounds so good! I’m wondering about using it to make muffins (or cupcakes) instead of the loaf. I’m thinking it should work but with less oven time but I’d love your thoughts.
Nellie (old lady in Canada !)
You can bake this into muffins, or use my orange muffin recipe.
I live at 6000’ elevation and would like high altitude adjustments for your recipes. Thanks
Here my recommendation for you altitude, decrease baking powder by 25%, increase the liquid by 25% and increase the temperature by 20F, decrease the baking time by 20%.
Oi!
Can I replace the sugar for grated apples? So it is baby-approved
Obrigado
No, the cake will never firm up without the sugar. This said, I have lots of baby recipes, try my baby led muffins recipe, or panquecas de abóbora
Hi, this looks so easy and delicious. I’m just wondering if I could use bigger pans. This calls for a 6-inch x 6-inch cake pan which I don’t have. I have both 8 x 8 inch and 9 x9 inch pans.
If I used the 8 inch pan, could I just reduce the cooking time ? If I doubled the recipe, could I use the 9 inch pan and use the extra batter for a few muffins ?
Absolutely, a 8 inch or 9 inch will simply make the cake flatter, which means it will bake faster as well. If you double the recipe, I would definelty choose a 9-inches pan, and bake as long as for a 6-inch recipe without doubling up.
Thanks Carine. I look forward to trying it. Love your tip to make Self-Rising Flour (combining 3 teaspoons of baking powder in 1¾ cups of all-purpose flour). I never knew that! …And I’m loving your vegan recipes. ❤️
My pleasure, let me know how the cake turns out.
I made this orange cake today and it turned out so delicious!!!! I used oranges from our trees! The recipe is so easy and quick to make!!!! I will have to make two next time because it didn’t last very long!!! I love all your recipes!!! Thank you so much for sharing!
Thank you so much for lovely feedback!
Can I use almond flour for gluten free version?
No, you can’t, the cake will fall apart.