Vegan Orange Olive Oil Cake

a slice of cake getting cut out
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Citrus season is one of my favorites and this vegan orange olive oil cake is so delicious! It’s filled with orange flavor and a hint of olive oil. I love this combo and the cake just brings sunshine during the cold months! I used my favorite cara cara oranges and the flavor was incredible!

This orange olive oil cake is super moist and easy to make too. The olive oil and plant based yogurt adds the perfect amount of moisture and it isn’t overly sweet. The glaze is the cherry on top and adds another layer of orange flavor.

I highly recommend making this cake the day before serving. It gets even more flavorful and moist the next day as the flavors have time to develop. Once cooled, I just set it on a plate and wrap it with cling wrap. The next day, I’ll make the glaze and drizzle it on top.

This cake is seriously divine and a must make this winter! I swear it will bring happiness to you! If you make it, tag me @nutsaboutgreens on Instagram so I can see your creations!

overview shot of entire vegan orange olive oil cake overview shot of cake missing a slice close up overview shot with a slice of cake taken out close up shot of the inside of the orange olive oil cake overview shot of cake and a slice on a plate a slice of cake getting cut out slice of orange olive oil cake turned on it's side

Vegan Orange Olive Oil Cake

This vegan orange olive oil cake is so delicious, moist, flavorful, and easy to make! The olive oil and orange makes such a yummy combo!
Print Recipe
a slice of cake getting cut out

Ingredients

  • 1 3/4 cup all-purpose flour
  • 2 tbsp arrowroot powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1/3 cup extra virgin olive oil
  • 1/3 cup plant based yogurt
  • 2 tbsp orange zest (from about 2 large oranges)
  • 1/2 cup orange juice
  • 2/3 cup pure organic cane sugar
  • 1 tsp vanilla extract

glaze

  • 1 cup powdered sugar
  • 2 tbsp orange juice

Instructions

  • Preheat oven to 350 degrees F. Grease an 8 inch round cake pan. You can line the bottom with parchment paper too if you are worried it will stick.
  • In a large bowl, add the flour, arrowroot, baking powder, baking soda, and salt. Whisk until well combined.
  • In a medium bowl, add the olive oil, yogurt, orange zest, orange juice, sugar, and vanilla. Whisk until well combined.
  • Add the wet to the dry. Use a spatula and mix until just combined. Careful not to overmix.
  • Pour batter into greased pan. Bake for 25-30 minutes, or until a toothpick comes out clean. Allow cake to cool in the pan for 20-30 minutes. Run a knife along the edge and flip cake onto a plate to remove from the pan. Then flip again onto the cooling rack to cool completely.
  • Once cake is cooled, make the glaze by adding the powdered sugar and orange juice to a small bowl. Whisk until well combined and a thick glaze forms. It may seem like it’s not coming together, but keep stirring and it will slowly turn into a smooth glaze. Add more orange juice for a thinner glaze and more powdered sugar for a thicker glaze.
  • Pour glaze on top of the cooled cake. Top with extra orange zest if desired. Slice and enjoy! Store leftovers in an airtight container on the counter up to 3 days. It tastes even more flavorful and moist the next day. I would highly recommend making this cake the day before serving, wrapping it in plastic wrap overnight (without the glaze on top). Although it still tastes amazing day of!
Servings: 8
Author: valeria.chao