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
[adthrive-in-post-video-player video-id="NWcHViAk" upload-date="2024-05-08T19:33:04.000Z" name="Orange Olive Oil Cake" description="This Orange Olive Oil Cake has bright orange flavor infused in every bite! Fresh orange juice, zest, and star anise are mixed into the cake batter and then topped with candied orange zest goodness. " player-type="default" override-embed="default"]
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.