Orange Olive Oil Cake Recipe
This orange olive oil cake is a perfect balance of bright citrus flavors, nutty almond milk, and rich olive oil. It's easy to make and perfect for spring gatherings or any time you're craving a refreshing and tangy dessert.
Servings: 8
Ingredients
Dry
- 1.75 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅛ teaspoon ground star anise optional*
Wet Ingredients
- ½ cup brown sugar
- ¾ cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons orange juice
- ½ cup almond milk
Topping
- 2 tablespoons granulated sugar
- 1 tablespoon orange zest
Instructions
- Preheat the oven to 350℉ and spray a 9-inch cake pan with cooking spray.
- Add all the dry ingredients to a large bowl and whisk the ingredients together. Set aside.
- Next, add the brown sugar and olive oil to a different mixing bowl and whisk together, making sure there are no lumps.
- Add the remaining wet ingredients to the olive oil and brown sugar and whisk to combine.
- Slowly add the dry ingredients to the wet ingredients and mix until smooth.
- Transfer the batter to the cake pan. Set aside.
- In a small bowl, add the granulated sugar and orange zest. Using your fingertips, rub the zest into the sugar. The sugar should become a light orange color. Top the cake with the orange zest sugar.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- When the cake is done, remove it from the oven and allow it to cool before serving.
Video
Notes
- The star anise adds a delicious hint of flavor to this cake. If you don’t have it, no worries.
- We tested this recipe with orange slices on top, with and without the peel. Both the peel and the pieces of the orange segment left a bitter taste in the cake.
- We tested this cake with a delightful caramel sauce, and it was delish. If you go this route, we recommend topping with candied orange.