Orange Vanilla Olive Oil Cake 🍊
This Orange Vanilla Olive Oil Cake is a moist, aromatic, and subtly sweet treat that brings out the best in fresh, juicy navel oranges. Made with freshly squeezed orange juice, fragrant vanilla, and a touch of warm cardamom, this cake has a delicate citrusy sweetness with a rich depth of flavor. The extra virgin olive oil keeps it ultra-tender and adds a hint of fruitiness, while flax eggs and almond flour provide a wholesome twist. Finished with homemade candied orange slices, this cake is as beautiful as it is delicious—perfect for brunch, dessert, or a cozy afternoon indulgence! 🍊✨
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