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This Orange & Olive Oil Cake is so scrumptious! This cake is super moist and soft, the perfect texture. Bursting with fresh citrus orange flavour and a coating in a light dusting of icing sugar on top. This cake comes together in a blender and you can use 1 whole orange in this recipe! Good luck taking just one bite!
Why You'll Love This Recipe
- It’s vegan! I substituted eggs and milk for flax seeds and oat milk. This simple substitution makes this Orange & Olive Oil Cake plant based and super light and fluffy!
- This cake makes a simple dessert, breakfast or snack! Take a slice of this cake to school or work as a snack, or enjoy it with some tea, this Orange & Olivw Oil Cake is super versatile!
- It uses one WHOLE orange! the whole orange gets thrown in the blender with the rest of teh ingridients and blended together. The rind from the orange gives this cake a citrus flavour while the flesh gives it a bit of sweetness from the juice.
Ingredients Needed
1 Large Navel Orange
1/2 Cup Oat Milk
1/4 Cup Plain Coconut Yogurt
1 Cup Granulated Sugar
1 Tsp Vanilla Extract
3/4 Cup Olive Oil
2 Cups All Purpose Flour
1 Tbs Baking Powder
1/2 Tsp Salt
4 Tbs Flaxmeal
Cooking Spray
Icing Sugar, to garnish
How To Make This Recipe
Preheat oven to 350 degrees F.
Start by chopping up your navel orange into quarters, this will make it easier to blend, add the orange to a high speed blender.
Add oat milk, coconut yogurt, granulated sugar, vanilla extract, olive oil, all purpose flour, baking powder, salt, and flaxmeal. Blend on high until flour is incorporated and the orange is completely blended into the batter.
Spray a 9-inch circular cake tin with cooking spray. Pour the batter into the cake tin and bake for about 35 minutes or until a toothpick comes out clean from the middle of the cake.
Allow the cake to cool completely, then sprinkle icing sugar on top before serving. This cake will keep fresh for up to 5 days in an airtight container in the fridge (to avoid the cake getting dry). Optionally, garnish with orange slices. Enjoy! 🙂
Notes + Tips
- Use a high quality olive oil. Olive oil makes this cake fluffy and gives it a soft texture, so make sure to use a good quality oil
- Bake this cake in a circle cake pan or a loaf tin; you could even bake the batter in to muffins or mini muffins. Either way it will turn out great!
- Garnish this cake with icing sugar. Alternatively, you can decorate this cake with an icing sugar glaze by adding 1 cup of icing sugar, a dash of vanilla and 1 tsp of water or milk at a time until you get a runny consistency. Drizzle the icing sugar glaze overtop the cake and enjoy! 🙂
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Ingredients:
- 1 Large Navel Orange
- 1/2 Cup Oat Milk
- 1/4 Cup Plain Coconut Yogurt
- 1 Cup Granulated Sugar
- 1 Tsp Vanilla Extract
- 3/4 Cup Olive Oil
- 2 Cups All Purpose Flour
- 1 Tbs Baking Powder
- 1/2 Tsp Salt
- 4 Tbs Flaxmeal
- Cooking Spray
- Icing Sugar, to garnish
Instructions:
- Preheat oven to 350 degrees F.
- Start by chopping up your navel orange into quarters, this will make it easier to blend, add the orange to a high speed blender.
- Add oat milk, coconut yogurt, granulated sugar, vanilla extract, olive oil, all purpose flour, baking powder, salt, and flaxmeal. Blend on high until flour is incorporated and the orange is completely blended into the batter.
- Spray a 9-inch circular cake tin with cooking spray. Pour the batter into the cake tin and bake for about 35 minutes or until a toothpick comes out clean from the middle of the cake.
- Allow the cake to cool completely, then sprinkle icing sugar on top before serving. This cake will keep fresh for up to 5 days in an airtight container in the fridge (to avoid the cake getting dry). Optionally, garnish with orange slices. Enjoy! 🙂
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Hi There I’m Victoria!
I make easy to follow, simple, and DELICIOUS recipes. Here at Vic Eats you will find many different kinds of recipes whether that be breakfasts, main course yummy desserts or easy snacks!
