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. | Vibrant Plate

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

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}

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.

Ingredients

  • 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

Instructions

  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

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

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

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6 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 😀

  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!

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