Olive Oil Orange Cake {Dairy-Free}

A simple and delicious dairy-free Olive Oil Orange Cake is light and fluffy with a strong orange flavor.

A simple and delicious dairy-free Olive Oil Orange Cake is light and fluffy with a strong orange flavor. | Vibrant Plate

To finish 2017 in style here’s an easy dessert to serve at your New Year’s Eve Dinner, the Olive Oil Orange Cake.

Now, this cake may look simple, but it packs a powerful flavor of oranges and subtle olive oil notes. This Olive Oil Orange Cake is so fluffy and light, you will immediately want seconds!

A simple and delicious dairy-free Olive Oil Orange Cake is light and fluffy with a strong orange flavor. | Vibrant Plate

And it couldn’t be easier to make this cake: just toss ingredients in an electric mixer, mix until combined, fold in flour and baking powder and bam – in the oven it goes!

It’s the perfect dessert for when you don’t want to fuss around the kitchen a lot, but want your coffee cake on the table.

A simple and delicious dairy-free Olive Oil Orange Cake is light and fluffy with a strong orange flavor. | Vibrant Plate

Olive Oil Orange Cake {Dairy-Free}

Olive Oil Orange Cake {Dairy-Free}

Yield: 8
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

A simple and delicious dairy-free Olive Oil Orange Cake is light and fluffy with a strong orange flavor.


  • 3 eggs
  • 3/4 cup granulated sugar
  • 2 small organic oranges
  • 2/3 cup olive oil
  • 1 1/2 cup flour
  • 2 ts baking powder
  • pinch of salt
  • confectioner sugar to dust


  1. Preheat oven to 180°C/356°F (vent oven 160° / 320°F).
  2. In a large bowl, crack eggs (discard shelves), add granulated sugar and with an electric mixer mix about 8 minutes, until the eggs and sugar are thoroughly combined in a light and fluffy foamy mix.
  3. While the eggs are being beaten, grate orange zest and squeeze juice. Add both to foamy egg mixture, then add also olive oil and mix another minute to combine.
  4. In a separate bowl, combine flour and baking powder. Sift on egg mixture and fold in gently with a spatula by hand.
  5. Cover the bottom of a round baking tin (fi 22 cm / 8-9 inches) with baking paper, and grease the sides with a bit of oil, then dust lightly with flour to prevent sticking. Pour dough into baking tin and place in preheated oven to bake for about 35-40 minutes. Check with toothpick when your cake is baked.
  6. Remove baked cake from oven, take out of the baking tin and place on a rack to cool down. Once cooled, dust with confectioners sugar to decorate and serve.
Nutrition Information:

Amount Per Serving: Calories: 361.18 Total Fat: 19.8g Saturated Fat: 3.03g Sodium: 151.05mg Carbohydrates: 42.19g Fiber: 1.42g Sugar: 23.19g Protein: 4.76g
Nutrition data is automatically calculated using Nutritionix and may not be accurate.

If you like this recipe, you can let us know in the comments below or on social media using #vibrantplate and tag us @vibrantplate. We’re always happy to read your feedback and LOVE seeing your take on our recipes.

You can connect with us on our Instagram and Facebook or on Pinterest. We share many behind-the-scenes photos in our Instagram Stories, so be sure to check it out!

By the way, tomorrow starts Healthy January! Follow us to see plenty of healthy, plant-based and no-added-sugars recipes that will help you get back on track after the Holidays 😉

Have a wonderful 2018!

–  Kristina & Mitja

A simple and delicious dairy-free Olive Oil Orange Cake is light and fluffy with a strong orange flavor. | Vibrant Plate

37 Comment

  1. lisa says: Reply

    This is exactly the kind of cake I like — no “let cool and THEN FROST and THEN DECORATE”. A sprinkle of powdered sugar is all it needs! Sounds divine.

    1. Kristina says: Reply

      Thanks, we agree! We hate time-consuming decorating and have no patience for it 😀

      1. Vetsa says: Reply

        Hi Kristina

        I love the cake! Great recipe The only thing is that mine didn’t rise. I used a 10 inch round baking tin and didn’t use baking paper or dusting flour to prevent sticking. But it didn’t end up sticking. Could that still be the reason why?

        1. Kristina says: Reply

          Hi Vetsa! I think the trouble is in your 10-inch baking tin that is a bit too large for the amount of batter! I recommend using an 8 inch baking tin next time.

  2. Laura says: Reply

    Hi is this plain flour or self raising ?

    1. Kristina says: Reply

      Hi Laura, we used plain flour, not self-raising.

  3. Liz Campbell says: Reply

    For the 2 small oranges do you mean mandarins? Or are those too small?

    1. Kristina says: Reply

      Hello Liz, mandarins are too small and also have a different taste than oranges. I recommend using oranges, but make sure they are not very large as those will have too much liquid. Just stick on the smaller side with oranges and you’ll be fine!

  4. Mads Møller Nielsen says: Reply

    Delicious cake. Just made it with my two oldest daughters. Easy as can be, and took no time. We decided to make muffins. and got 18 decent sized out of it. That also cuts down on the sugar/fat/calories per serving for the kids. We followed the recipe quite closely, but used normal sized oranges, and instead of just using the juice, we chopped them very finely, to a pulp really, and used all of it. No sugar coating. Perfect without. Thanks!

    1. Kristina says: Reply

      Thanks for your feedback! I love the idea of serving this cake as muffins!

  5. Marie says: Reply

    My son is allergic to eggs. What could I use instead?

    1. Kristina says: Reply

      Hello Marie, you could try with vegan replacements for eggs, but we have not tested this recipe with replacements.
      One option is to look for vegan egg replacements in your healthy food store, or try making your own:

      1 egg =
      1 tbs cornstarch + 1/5 cup water, or
      1 tbs ground flaxseed + 3 tbs water, or
      1 tbs chia seeds + 3 tbs water, or
      1/4 cup banana

      Hope this helps. If you do try to make this recipe with an egg replacement, please do come back and let us know, how it turned out!

  6. Roseanne Schembri says: Reply

    Can you add dark chocolate chips to this recepie pls?

    1. Kristina says: Reply

      Hello Roseanne, sure if you fancy it just add in chocolate chips, although we would not recommend it, as it will change the flavor and texture of the cake.

  7. MARY ELLEN CIMINERA says: Reply

    Do you use total zest and juice from two oranges?

    1. Kristina says: Reply

      Hello Mary Ellen, yes we use the whole zest and juice of two oranges.

  8. Ann says: Reply

    We have a friend visiting who is allergic to dairy. I googled “dairy free dessert” and found this recipe. It was a homerun! Moist and delicious. Not too sweet. But packs a flavorful punch. Thank you for the yummy suggestion. This is a keeper. For all of us!

    1. Kristina says: Reply

      Hello Ann, thanks for your lovely comment. We are so happy you liked the recipe!

  9. Maxine Hebbon says: Reply

    Can I use extra virgin olive oil?

    1. Kristina says: Reply

      Thanks for your question, Maxine! You can use extra virgin olive oil, but keep in mind – this oil has a stronger taste and it will show in the cake. Plus, baking with extra virgin olive oil is not recommended, as it is more sensitive to high temperatures. We recommend using regular olive oil.

  10. Julie says: Reply

    This cake is Delicious! I made it as per the recipe. It was done at 30 minutes. I frosted with dark chocolate ganache and we could hardly stop eating it.
    My oranges were medium sized and it was just right.

    1. Thanks for letting us know, we’re so happy to hear you liked it! Great idea to add chocolate ganache.

      1. Amber says: Reply

        This was wonderful. I made it for a friend’s birthday, she’s lactose intolerant. I used canola oil instead because she thought it would taste better, and added half a teaspoon of pumpkin pie spice to make it more like orange-spice, and it tasted really, really good. Thanks very much!

  11. Angela says: Reply

    Very nice cake
    I would like to ask if you use plain flour or self raising flour?
    Also is your recepie doubled as your cake look very nice and high?

    1. Kristina says: Reply

      Hello Angela, thanks for your question! I use plain flour and add baking powder. The recipe is not doubled, but I did use a smaller pan (8-9 inches).

  12. Angela says: Reply

    Great many thanks Kristina

    1. Kristina says: Reply

      You’re welcome! 🙂

  13. Katie says: Reply

    Can you use gluten free flour?

    1. Kristina says: Reply

      We haven’t tried using gluten-free flour for this recipe, so we cannot give advice if this would work.

  14. Cake gal says: Reply

    Hi, does the juice of two small oranges = 1/4 cup? The zest is about 1 tbsp? Since Sizes of fruits vary. Thanks!

    1. Kristina says: Reply

      Thanks for your question! I would say use about 1/2 cup of orange juice and about 1 tbsp orange zest would be ok!

  15. EB says: Reply

    How much orange juice do you typically squeeze out of 2 oranges? I’m just worried about putting too much or to little.

    1. Kristina says: Reply

      Thanks for your question! 2 medium sized oranges should produce about 1/4 to 1/2 cup of orange juice… But it depends how big and / or juicy your oranges are. Hope this helps!

  16. Sarah says: Reply

    I’ve just taken this out of the oven. Took way longer to cook than stated in the recipe. Admittedly was a very wet batter, but total time in my oven was nearly an hour. Ended up putting foil on top to stop burning. Smells amazing, and definitely looking forward to eating it tonight, very easy too

    1. Kristina says: Reply

      Hello Sarah, thanks for your feedback! Oven time may vary depending on the batter and even oven settings, as you have noticed. Thanks for letting us know and we hope you enjoyed the cake nevertheless!

  17. Madlaina says: Reply

    I made this cake for a 9th birthday party, as one on the guests is on a dairy free diet. I did ice it with a dairy free dark chocolate ganache and it was a smash hit with the kids and adults alike. Bonus: It was soooo quick and easy to make, in fact my 9 year old helped make it. This will definitely become a staple.

  18. Kingston says: Reply

    Just found out that my breastfeeding son potentially has a dairy and soy intolerance. Made this cake to cheer my wife up, and boy did it. Thanks for the recipe.

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