Vegan Orange Olive Oil Cake Recipe

I am absolutely in love with this Vegan Orange Olive Oil Cake Recipe because it captures everything I want in a dessert: bright citrus flavor, moist and tender crumb, and a lovely simplicity in both ingredients and preparation. I especially enjoy how the olive oil adds a subtle fruitiness that complements the fresh orange juice and zest so beautifully. It’s one of those recipes that feels elegant yet welcoming, perfect for sharing with friends or enjoying as an everyday treat.

Why You’ll Love This Vegan Orange Olive Oil Cake Recipe

What really excites me about this Vegan Orange Olive Oil Cake Recipe is the harmony of flavors it offers. The orange zest and juice burst with freshness, while the olive oil keeps the texture luxuriously moist and silky without weighing the cake down. Unlike traditional vegan cakes that sometimes feel dense or dry, this one always impresses me with its lightness and subtle complexity. It’s not overtly sweet but perfectly balanced, which makes it incredibly satisfying and memorable.

Another reason I constantly turn to this recipe is how effortless it is to make. I love that it’s a one-bowl wonder, meaning minimal mess and no fancy equipment required — just a whisk and a bowl. That makes it ideal for busy weeknights, last-minute gatherings, or whenever I crave a simple yet impressive dessert. Plus, it’s versatile enough to suit both casual afternoons and special celebrations. I always find myself recommending it to friends because it genuinely stands out in the world of vegan cakes.

Ingredients You’ll Need

These ingredients are straightforward but essential, each bringing something special to the cake’s flavor, texture, or appearance. Using quality olive oil and fresh oranges elevates the cake to something truly delightful.

• ½ cup olive oil: This adds moisture and a subtle fruity richness that distinguishes the cake.
• ⅓ cup orange juice: Fresh or carefully chosen store-bought juice provides the bright citrus flavor that shines throughout.
• ⅓ cup unflavored and unsweetened non-dairy milk: I use this to keep the batter light and vegan without interfering with flavors.
• 1 tablespoon orange zest: Zest packs a punch of aromatic oils—don’t skip it if you want that signature orange kick.
• 1 teaspoon vanilla extract: Deepens the flavor and rounds out the citrus with warm, sweet notes.
• 1 ¾ cups all-purpose flour: The structure of the cake, helping it rise and set with a tender crumb.
• 1 cup organic granulated sugar: Sweetness that balances the orange’s tang without overpowering it.
• 1 teaspoon baking powder: Essential for rise and fluffiness.
• ½ teaspoon baking soda: Helps with leavening and tender texture.
• ½ teaspoon salt: Enhances all the flavors and balances the sweetness.
• Organic powdered sugar (optional): Perfect for a light dusting to add elegant presentation and an extra hint of sweetness.

Directions

Step 1: Preheat your oven to 350°F (175°C). Prepare a 9-inch round cake pan by lightly oiling and flouring the bottom to prevent sticking.

Step 2: In a small container or liquid measuring cup, combine the olive oil, orange juice, non-dairy milk, orange zest, and vanilla extract. Stir well to blend all these fragrant liquids together.

Step 3: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure these dry ingredients are well combined for an even bake.

Step 4: Pour the wet mixture into the dry ingredients bowl, then gently stir the batter until most lumps disappear. The batter doesn’t have to be perfectly smooth—overmixing can make cakes tough.

Step 5: Transfer the batter evenly into your prepared cake pan and smooth the top with a spatula or the back of a spoon.

Step 6: Bake the cake in your preheated oven for about 25 minutes. Test doneness by inserting a toothpick into the center; if it comes out clean, the cake is ready.

Step 7: Remove the cake from the oven and place the pan on a cooling rack. Let the cake cool completely in the pan—this is important for the cake to set properly.

Step 8: Once cooled, carefully invert the cake onto a serving plate. Optionally, dust with powdered sugar for an elegant finishing touch before slicing.

Servings and Timing

This Vegan Orange Olive Oil Cake Recipe yields about 8 generous slices, perfect for sharing with family or friends. The prep time is wonderfully short, just around 10 minutes since everything comes together in one bowl. Baking takes approximately 25 minutes, and when you factor in cooling time, the total time to enjoy this cake is around 35 minutes. The cooling phase is key to getting that perfect texture, so I recommend patience here to get the most delicious results.

How to Serve This Vegan Orange Olive Oil Cake Recipe

When it comes to serving this cake, I love to keep things simple yet thoughtful. It’s delightful on its own because the citrus flavor is so bright and satisfying, but I also enjoy pairing it with a dollop of coconut whipped cream or a scoop of vegan vanilla ice cream for a richer treat. The creamy contrasts with the citrusy crumb beautifully.

As for presentation, a light dusting of organic powdered sugar instantly transforms the cake into something special and inviting. I sometimes add a few thin orange slices or candied orange peel on the side for an extra pop of color and flavor. For plating, cutting the cake into neat triangles and arranging them on a rustic wooden board is perfect for sharing at casual gatherings.

Beverage-wise, this cake pairs wonderfully with a lightly brewed green tea or a sparkling citrus mocktail if you want to keep it non-alcoholic. If you’re serving it at a party or for an adult crowd, a crisp, chilled glass of Prosecco or a citrus-forward white wine like a Sauvignon Blanc complements the cake’s vibrant notes beautifully. I find serving this cake at room temperature highlights the orange flavors best, but it’s also fantastic slightly chilled on hot days.

Variations

One of the things I adore about this Vegan Orange Olive Oil Cake Recipe is how adaptable it is. If you want to make it gluten-free, I’ve found an all-purpose gluten-free flour blend works well without compromising texture. Just be sure the blend includes xanthan gum or a similar binder to keep the cake from falling apart.

If you prefer a different citrus profile, feel free to swap the orange juice and zest for lemon or even blood orange to add a new dimension of flavor. I often try adding a teaspoon of ground cardamom or cinnamon to the dry ingredients for a warm, spiced twist that is especially cozy in cooler months.

As for cooking methods, I’ve even experimented with baking this cake in a loaf pan instead of a round pan for a more casual look, which works wonderfully. Just keep an eye on the baking time — a loaf pan might need a few extra minutes to cook through. For an extra special version, I sometimes drizzle a simple glaze made from powdered sugar and fresh orange juice over the top once cooled, adding shine and a bit more sweetness.

Storage and Reheating

Storing Leftovers

I usually store leftover cake in an airtight container at room temperature if I plan to eat it within two days. Keeping it in a cake dome or sealed plastic container helps maintain its moist texture without drying out. If you want to store it longer, placing it in the refrigerator is an option, but I recommend bringing it back to room temperature before serving for the best flavor and softness.

Freezing

This cake freezes remarkably well, which is perfect when you want to prep ahead. Wrap slices or the whole cake tightly in plastic wrap and then place in a freezer-safe container or bag to avoid freezer burn. It will keep well for up to three months. When you’re ready to enjoy, thaw the cake overnight in the refrigerator or at room temperature for a few hours.

Reheating

To refresh leftover or thawed cake, I gently warm individual slices in a toaster oven or regular oven at 300°F for about 5 to 7 minutes. Avoid microwaving as it can make the cake rubbery or unevenly heated. Warming slightly revives the olive oil’s richness and brightens the orange aromas, making each bite taste almost freshly baked again.

FAQs

Can I use a different type of oil instead of olive oil?

Absolutely! While olive oil gives this cake a unique fruity note, you can substitute it with other neutral oils like canola or avocado oil if you prefer. Just keep in mind that it slightly changes the flavor profile, so the cake might taste a little less aromatic but still delicious.

Is this cake suitable for people with nut allergies?

Yes, this recipe does not include any nuts, making it safe for most nut allergies. Just double-check that your non-dairy milk and other packaged ingredients are processed in nut-free facilities if cross-contamination is a concern.

Can I make this cake without orange juice?

Technically, you could, but it would lose its signature citrus brightness. If you don’t have orange juice on hand, a mixture of lemon juice with a little extra zest might work as a substitute. However, fresh orange juice really provides the best flavor and moisture balance.

How do I ensure the cake stays moist?

The olive oil is the key to moisture here, so don’t reduce the amount. Also, be careful not to overmix the batter and avoid overbaking. Checking the cake for doneness around 23 minutes helps keep it from drying out.

Can I add frosting or glaze to this cake?

Definitely! I love a simple orange glaze made with powdered sugar and fresh juice, but a vegan cream cheese frosting or whipped coconut cream also pairs beautifully. Just keep the frosting light so it doesn’t overpower the delicate orange and olive oil flavor.

Conclusion

I hope you’re as excited as I am to try this Vegan Orange Olive Oil Cake Recipe. It combines simple ingredients to create something truly delicious, moist, and bursting with bright orange flavor that’s just perfect any time of the year. Once you make it, I’m certain it will become one of your staple desserts to share and enjoy over and over again. Happy baking!

Print