Orange Olive Oil Cake

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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

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

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, 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.
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 measure the juice without pulp or the cake won't raise as much.

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.

Note 5: For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition