This vegan orange olive oil cake is super moist and intensely flavorful! It's a simple yet elegant dessert that's super easy to make. You only need one bowl and no electric mixer!
- ½ cup olive oil
- ⅓ cup orange juice (Note 1)
- ⅓ cup unflavored and unsweetened non-dairy milk
- 1 tablespoon orange zest (Note 2)
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour
- 1 cup organic granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Organic powdered sugar, for serving (optional)
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Preheat the oven to 350°F.
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Lightly oil and flour the bottom of a 9-inch round cake pan.
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In a small container such as a liquid measuring cup, stir together the olive oil, orange juice, milk, orange zest, and vanilla.
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Whisk the flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl.
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Pour the liquid mixture into the bowl with the dry ingredients and stir the batter until almost all of the lumps are out. It doesn't need to be perfectly smooth.
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Pour the batter into the prepared cake pan.
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Bake the cake for about 25 minutes, until a toothpick inserted into the center comes out clean.
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Place the pan on a cooling rack and let the cake cool completely.
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Once the cake is cool, carefully invert it onto a plate.
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Optionally sprinkle the cake with powdered sugar. Slice and serve.
- Be sure to check the ingredients if using store-bought orange juice, as many brands contain animal-derived additives. If using freshly squeezed, you'll need about two decent-sized oranges.
- Two oranges should be more than enough to give you this amount of zest.