Orange Olive Oil Cake

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www.theconsciousplantkitchen.com

This Orange Olive Oil Cake 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.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/orange-olive-oil-cake/ or scan the QR code here ➡️

Prep Time15

Cook Time55

Total Time1 10

Servings: slices

Calories: 198.9kcal

Author: Carine Claudepierre

Ingredients

1 cup Orange Juice freshly squeezed from 4-5 small navel oranges (note 1)
1 tablespoon Orange Zest optional, from the same oranges (note 2)
½ cup Light Olive Oil
⅔ cup Unrefined Sugar (note 3)
1 ¾ cups Self-Rising Flour

Optional

1 teaspoon Vanilla Extract
½ teaspoon Salt

US Customary - Metric

Instructions

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, discard any seeds, and measure 1 cup of juice. Keep 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 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.
Transfer the cake batter to the prepared pan.
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.

Notes

Note 1: You can also use freshly pressed orange juice bottled from the store, make sure you use one with the pulp to add even more taste to the cake - that's why I use fresh oranges! The pulp adds moisture and taste.

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

Note 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.

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

Storage: 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.

Nutrition