Healthy Orange Olive Oil Cake Recipe: A Healthier Take on a Classic Treat🍊
If you love citrusy, lightly sweet treats that are just as perfect for breakfast as they are for dessert, this Healthy Orange Olive Oil Cake Recipe is for you! This cake is moist, flavorful, and subtly sweet, made with fresh navel oranges, heart-healthy extra virgin olive oil, and wholesome ingredients like almond flour and chia seeds. 🍰
Why This Cake is a Healthier Choice
While this cake feels indulgent, it’s actually a lighter and more nutritious alternative to traditional cakes. Here’s why:
✔️ Lower in Sugar: Many cakes have over 50g of sugar per serving, but this one contains about 37.5g per slice—making it a better option for those trying to cut back on refined sugar.
✔️ Dairy-Free & Lower in Saturated Fat: Instead of butter, we use extra virgin olive oil, which is rich in heart-healthy monounsaturated fats and lower in saturated fat than butter.
✔️ Nutrient-Packed Ingredients:
- Chia Seeds → Packed with omega-3s, fiber, and protein to support digestion and heart health.
- Almond Flour → Adds a dose of healthy fats and vitamin E for glowing skin and anti-inflammatory benefits.
- Fresh Oranges → Provide vitamin C to support the immune system and promote healthy skin.
The Importance of Using Pesticide-Free Oranges
Since this recipe calls for orange zest, it’s best to use organic or homegrown pesticide-free oranges to avoid any chemicals lingering on the peel. Many store-bought oranges are coated with wax and pesticides that aren’t ideal for consumption—especially when using the zest. I used freshly picked oranges from my garden, ensuring that every bite is as pure and natural as possible.
Perfect for Any Occasion
One of the best things about this cake is its versatility. Since it’s not overly sweet, it makes a wonderful breakfast cake, brunch treat, or high tea companion—but it’s also delicious as an after-dinner dessert with a cup of herbal tea or coffee.
How to Enjoy This Cake
☕ Pair it with your morning coffee or matcha for a nutritious start.
🍊 Serve it at brunch with fresh fruit and plant-based yogurt.
🍰 Enjoy a slice for dessert with a dusting of powdered sugar or a drizzle of citrus glaze.
Final Thoughts
This Healthy Orange Olive Oil Cake Recipe is proof that a healthier treat can still be incredibly delicious and satisfying. With its moist texture, citrusy aroma, and delicate sweetness, this healthy orange olive oil cake recipe, it’s a must-try for anyone looking for a wholesome twist on a classic dessert.
Will you be trying this recipe? Let me know in the comments below!
Orange Vanilla Olive Oil Cake 🍊
Equipment
- 1 KitchenAid Mixer Handheld mixer will also work
Ingredients
- 1.5 cups All Purpose Flour
- 1/2 cup Almond Flour
- 1 tsp Sea Salt
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 tbsp Chia Seeds
- 1.5 cups Organic Sugar
- 1 tsp Cardamom (ground)
- 3 tbsp Ground Flax Seeds Mix with 9 tablespoons warm water and let thicken to make 3 flax eggs
- 1 cup Extra Virgin Olive Oil
- 1 tsp Pure Vanilla Extract or Vanilla Paste
- 1 tbsp Zest of 1 Orange
- 2 tbsp Fresh Orange Juice
- 1 1/4 cup Organic Soy Milk
Instructions
- Preheat the oven to 350°F, ensuring the rack is positioned in the center for even baking
- Prepare 9" baking pan by brushing bottom and sides with olive oil and placing a piece of parchment on the bottom
- In a medium bowl, combine the 1.5 cups all purpose flour, 1/2 cup almond flour, baking powder, baking soda, and salt
- In your mixer, add the sugar, flax eggs, cardamom, vanilla, and orange juice then mix on low until fluffy and incorporated
- Slowly stream the olive oil into the mixture on low. Mix until well combined
- Add the soy milk and keep mixing on low
- Fold in the orange zest, feel free to add more zest for a stronger orange flavor and aroma
- Slowly add the dry ingredients into the wet and mix on low just until you get a uniform batter
- Pour the batter into the prepared pan and gently place the candied orange slices on top. Bake for 40 to 45 minutes, or until the center is firm and a toothpick inserted in the middle comes out clean. Since oven temperatures can vary, start checking for doneness around the 30-minute mark and adjust as needed
- Let the cake cool for 30 minutes to 1 hour until fully cooled. Run a butter knife along the edges of the pan to loosen it, then carefully invert onto a large plate. Flip it once more onto a cooling rack to finish cooling completely.
- When ready to serve, dust the cake with powdered sugar or garnish with fresh orange zest curls. Store covered in the refrigerator for up to one week
