Orange Olive Oil Cake Recipe

Rating 5.0
| 1
This orange olive oil cake is "rustic Italian” and has great taste - the extra-virgin olive oil contributes a fruity nose, while a restrained amount of sugar makes way for the essence of the orange, with its complex sweetness and fragrant, bittersweet flavor. Blood oranges, with their vibrant red pulp, are preferred in this recipe but if they aren’t available, Cara Cara or regular oranges make a nice substitute.
Utensils Dessert
Globe Italian
12
ingredients
9
steps
80
minutes
With an extensive background in preparing creative, plant-based entrées and desserts, Chef Teresa carries a true passion for inspiring others to indulge in healthy meals. For the past eight years, she has worked as a personal chef specializing in this niche, and she is also able to incorporate fish and poultry into her menus. Having worked with diabetics and celiac patients in the past, Chef Teresa is well-versed in specialty diets.

Ingredients

Servings:
8
2
medium blood oranges
¾ cup(s)
almond flour, divided
1/2 cup(s)
whole wheat flour
1/2 cup(s)
medium-grind cornmeal
2 tsp
baking powder
1/4 tsp
baking soda
1/4 tsp
fine salt
2/3 cup(s)
brown sugar, plus more for topping
1/2 cup(s)
plain coconut yogurt
1/2 cup(s)
extra-virgin olive oil
4
paper-thin half-moon shaped blood orange slices
3
egg substitute (egg replacer for 3 eggs), see notes 1

Directions 9 steps | 80 Minutes

Step 1

Measure and prep all ingredients. Arrange a rack in the middle of the oven and heat to 350°F. Grease a 9x5-inch loaf pan with cooking spray or oil. Set aside.

Step 6354 Shot
Step 2

Prepare the blood oranges. Using a vegetable peeler, remove the zest from the orange. Cut the zest into thin strips and set it aside. 

Step 6355 Shot
Step 3

Juice the orange and reserve ¼ cup of the juice. Save the remaining juice for another use.

Step 6356 Shot
Step 4

Prepare the dry ingredients. Whisk the almond flour, whole wheat flour, cornmeal, baking powder, baking soda and salt together in a medium bowl. Set aside.

Step 6357 Shot
Step 5

Prepare the wet ingredients. In a large bowl, whisk together the brown sugar and the ¼ cup of the reserved blood orange juice together in a large bowl. 

Step 6358 Shot
Step 6

One at a time, whisk in the yogurt, egg replacer substitute and olive oil.

Step 6360 Shot
Step 7

Whisk the dry ingredients into the wet ingredients, giving the mixture twenty good turns with the whisk until just combined. Fold in the thin strips of blood orange zest.

Step 6361 Shot
Step 8

Transfer the batter to the prepared pan. Top with the blood orange slices and two tablespoons of brown sugar (optional). Bake for 50-60 minutes, or until the top is springy and golden-brown and a wooden skewer inserted in the center comes out with just a few crumbs attached. Let the cake cool in the pan on a wire rack for 20 minutes. Carefully unmold the cake, flip it back to be right-side-up, and return it to the rack to cool completely.

Step 6362 Shot
Step 9

Slice and serve. Enjoy!

Step 6364 Shot

Notes:

  1. Vegan Egg Replacer Options - There are a few on the market I suggest:
    1. Bob's Red Mill Egg Replacer
    2. Ener-G Egg Powder 
    3. Zero Egg Liquid Substitute 
  2. Storage: The cake can be stored in an airtight container at room temperature for up to 3 days.

Nutrition Per Serving
View All
CALORIES
324
FAT
19.7 g
PROTEIN
5 g
CARBS
34.6 g

FOOD FOR THOUGHT?

Leave a review or join the conversation.

1 Comments
1 Comments
Please Log In to leave a comment
Emma C.

Emma

03 Oct 2022

Citrus flavors make cakes soooo much better! Orange and olive oil sounds like a great combo

Reply to this comment