This vegan olive oil cake is dappled with fresh orange juice and orange zest and it's made using simple pantry staples! Each bite of cake is tender, moist, and filled with warming spices.
I'm a firm believe that cake tastes better when it has oil in it, so this vegan olive oil cake is a natural favorite. Cakes made with oil tend to be denser and moister than cakes made with butter (including vegan butter.)
This vegan olive oil cake is flavored with orange juice, orange zest, and a few warming spices. However, it can easily be made with lemon juice and lemon zest in place of orange juice if that's more your style.
Just like my vegan strawberry cake and vegan zucchini bread, this is a fantastic recipe for beginner vegan bakers because it's very forgiving and uses simple ingredients that you probably already have on hand.
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Why you'll love this recipe
- Ultra cozy: Orange juice and cinnamon are a match made in heaven. (Seriously, I also use the combination in my pecan granola!) As a bonus, your kitchen will smell amazing while the cake bakes!
- Tender crumb: Olive oil yields a dense, moist cake with a tender crumb. Unlike cakes made with butter, it's harder to dry out or overbake an oil-based cake.
- Simple ingredients: No vegan butter, flax egg, or specialized ingredients are needed here!
- Versatile: This vegan olive oil cake also works well with lemon juice and lemon zest to make a vegan lemon cake.
Ingredients
- Orange: I use a navel orange, but most varieties work here. Blood oranges also work and will create a slightly browner cake. We're also using the orange zest to add extra citrus flavor to the cake.
- Olive oil: I recommend using extra virgin olive oil with a flavor that you enjoy. You don't need anything too fancy, but don't choose the cheapest oil either. Light olive oil is too neutral to come through in this cake, whereas rich olive oil is often too bold. This cake doesn't use a huge amount of olive oil, so it warrants a nice brand.
- All-purpose flour: Just standard unbleached all-purpose flour. Nothing fancy.
- Granulated sugar: Choose organic or certified vegan sugar to ensure the sugar is vegan. I don't recommend using coconut sugar, etc., as it can affect the outcome of the cake.
- Baking soda and apple cider vinegar: In lieu of an egg, these are the main leaveners in the cake. Regular white vinegar can be used in place of cider vinegar, as needed.
- Cinnamon, nutmeg, and cloves: These give the olive oil cake a cozy fall twist. Feel free to omit these seasonings to give the cake a more spring feel.
- Non-dairy milk: I use soy milk in most of my vegan baking. Almond or oat milk should also work. I recommend choosing unsweetened, unflavored non-dairy milk for a neutral palette.
Step-by-step instructions
- In a medium mixing bowl, whisk together the dry ingredients: all-purpose flour, sugar, baking soda, cinnamon, nutmeg, salt, and orange zest.
- In a liquid measuring cup or a small bowl, whisk together the non-dairy milk, olive oil, orange juice, apple cider vinegar, and vanilla extract.
- Stir the liquids into the dry ingredients. I recommend using a spoon at this point instead of a whisk. Stir until just combined, careful not to overmix the batter.
- Transfer to a well-greased or parchment paper-lined 9-inch cake pan. Bake at 350F on the middle oven rack for 25 to 30 minutes.
- The cake is ready when the top is domed and a toothpick inserted in the center comes out clean. The top should appear fully baked and no longer be wet. Let the cake cool in the pan for at least 10 minutes before carefully turning it out onto a cooling rack.
- Use a fine mesh sieve to coat with powdered sugar.
Cassidy's tips
- My favorite olive oil: For an affordable supermarket olive oil I recommend California Olive Ranch, but when in doubt just stick to an extra virgin olive oil you already enjoy. This article by Consumer Reports gives a great overview for how to choose an olive oil for your price point.
- Other oils: This recipe also works with standard vegetable oil or canola oil in place of extra virgin olive oil. I don't recommend using melted or unmelted vegan butter as it has a different concentration of water to fat.
- I use a microplane to easily zest citrus. If you don't have a Microplane, the smallest holes on a box grater also work.
- Don't let the cake batter sit too long before baking it. The apple cider vinegar activates the baking soda, which is what causes the cake to rise. Letting the cake batter sit too long can affect the final bake.
FAQ
I don't have a cake pan. What else can I use?
This recipe also works in an 8x8-inch baking dish, like the type used for brownies.
Can I omit the citrus?
I don't recommend omitting the citrus as the acidity from the orange or lemon juice contributes to the cake structure.
Storage tips
- Storage: Because of its high moisture content, olive oil cake keeps well at room temperature for 2 to 3 days. Extend its life further by refrigerating in a closed container.
- Freezing: This cake freezes well! Let cool completely before freezing in an airtight container. Thaw overnight on the counter or in the fridge.
More vegan desserts
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Recipe
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Vegan Olive Oil Cake
Light and fluffy vanilla cake with blood orange slices.
Ingredients
- 1 medium navel orange
- 1 ¾ cup all purpose flour
- 1 cup granulated sugar see note #1
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves optional
- 1 cup non-dairy milk see note #2
- ⅓ cup extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease one 9-inch cake pan with olive oil or line with parchment paper.
- Juice and zest the navel orange. Set aside.
- Whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves, and orange zest in a medium mixing bowl.
- In a separate bowl, whisk together the non-dairy milk, olive oil, two tablespoons of orange juice, apple cider vinegar, and vanilla extract.
- Pour the liquid ingredients into the dry ingredients. Stir until just combined.
- Pour the cake batter into the 9-inch cake pan, spreading into an even layer. Bake at 350F for 25-30 minutes, or until the cake is domed and a toothpick inserted in the center comes out clean. The cake should be golden and pulling away from the edges of the pan.
- Let rest for 10 minutes before turning out onto a cooling rack. Once cooled, top with powdered sugar using either a sifter or a fine mesh sieve.
Notes
- Sugar: Granulated sugar is not always vegan. Choose organic granulated sugar or one labeled as vegan.
- Milk: I use soy milk for most vegan baking. Oat or almond milk also works. I recommend unsweetened, unflavored milk.
- Olive oil: I like California Olive Ranch brand extra virgin olive oil. I recommend using an extra virgin olive oil with a flavor that you enjoy. You don't need anything too fancy, but don't choose the cheapest oil either. Light olive oil is too neutral to come through in this cake, whereas rich olive oil can be too bold.
Nutrition
Calories: 294kcalCarbohydrates: 48gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 298mgPotassium: 84mgFiber: 1gSugar: 26gVitamin A: 125IUVitamin C: 4mgCalcium: 49mgIron: 2mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Lisa says
This was absolutely delicious! I followed the recipe exactly. It was light, moist, and the warm spices really came through in the best way. And it was SO easy! I don't know if I've ever come home after work and made a cake, but this this was so easy that it didn't overwhelm me. I will be making this cake on repeat!
Cassidy Reeser, MS, RD says
I'm so happy to read this review! Props to you for baking a cake after work! 🙂