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Vegan olive oil orange cake

Vegan olive oil orange cake, a super moist, uber-flavorful cake that is so easy to make. Bonus, kids love it as well!
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 8 slices
Course: Cake
Calories: 497
Ingredients Equipment Method Notes

Ingredients
  

  • 240 grams spelt flour (approx. 2 cups)(or sub regular all purpose flour)
  • 55 grams almond flour (approx. ½ cup)
  • 140 grams high quality extra virgin olive oil (approx. ⅔ cup)
  • 160 grams freshly squeezed orange juice (approx. ⅔ cup)
  • 160 grams plant based milk (approx. ⅓ cup)(I used almond milk)
  • 1½ tsp pure vanilla extract
  • 150 grams coconut sugar (approx. ¾ cup)
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp apple cider vinegar
  • ¼ tsp salt
  • 1-2 tbsp powdered sugar (for dusting, optional)

Equipment

  • 1 8 inch baking pan

Method
 

  1. Preheat the oven to 350F/175C and grease an 8-inch pan.
  2. In a medium sized mixing bowl whisk together the olive oil, orange juice and zest, vanilla extract, plant based milk, apple cider vinegar and coconut sugar.
  3. Mix the flours, baking soda, baking powder and salt together in another mixing bowl. Add the flour mixture to the bowl with the mixed wet ingredients. With a spatula mix it all until just combined.
  4. Pour the batter in the greased pan and bake it for 40-45 minutes until a toothpick inserted into the center comes out clean without any wet batter attached to it.
  5. Let the cake cool off for 10 minutes, then run a butter knife along the edges and carefully flip it over onto a plate and back over onto a cooling rack.
Optional:
  1. Once the cake has cooled off completely, you can dust the cake with powdered sugar.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.