Orange Olive Oil Cake

Orange Olive Oil Cake

I’ve been out of commission for a while, but I’m back… and currently on a difficult yet temporary dairy free journey. Since ice cream is one of my favorite food groups, I’ve been in search of dairy free desserts. Haagen-Dazs sorbet has been my friend, as well as coconut milk mint chocolate ice cream – no dairy and actually quite delicious. Since homemade cookies and cakes all have butter, they’re out for the time being. I came across olive oil cakes in my online search and decided to give one a go. I would call this an adult cake. Not too sweet with a delicious hint of fresh orange. It has an almost corn bread consistency and is fantastic with a cup of coffee.

This recipe was adapted from Melissa d’Arabian from the Food Network. I don’t follow her and was pleasantly surprised at how good this cake was. You can throw this together in minutes. Some of the other orange olive oil cakes I came across required simmering oranges on the stove and other more cumbersome steps. I made a sugary sweet orange glaze to drizzle over the cake. You could sprinkle powdered sugar over the top as well. Or just eat the whole thing plain. Either way, it’s a keeper, dairy-free or not.


Adapted from Melissa d’Arabian


  • 1 1/4 cups all-purpose flour
  • 3/4 cup sugar
  • 2 eggs
  • 1/3 cup olive oil
  • 1 tsp vanilla extract
  • Juice and zest of 1 large orange (I used Cara Cara oranges)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk (I don’t sift anything) the flour, baking powder, baking soda and salt together. Set aside.

In the bowl of a stand mixer, using the paddle attachment, mix the sugar and eggs until they are well-blended and light in color. Add the olive oil and vanilla, mix until smooth. Add the orange juice and zest, mix. Add the dry ingredients in two parts, mixing on a low-speed until just combined.

Pour the batter into the prepared cake pan and bake for about 20-25 minutes, until golden. Test with a cake tester if needed. Allow the cake to cool for 10 minutes and transfer to a cake plate.

Orange Olive Oil Cake


  • 1 cup confectioners sugar
  • 1/4 cup fresh orange juice
  • Zest of 1/2 large orange

Whisk all the ingredients together to combine and serve alongside the cake. I refrigerated the remaining glaze and it last a couple of days. You just need to give it a whisk before using.


10 Responses to “Orange Olive Oil Cake”

  1. Lovely and well done ! I like citrus cakes.
    I wonder if I could also make this w/ lemon
    Instead ?

    • Definitely! I think I saw a few olive oil cake recipes with lemon. I would love it! Not everyone in our house likes lemon desserts so orange worked. Let me know how it is if you try it with lemon 🙂

  2. Nancy, Glad to see you back in form! I am thrilled to have an orange olive oil cake recipe. Took a cooking class two weeks ago, and one of the recipes was for a Hazelnut Gelato (So Sorry!) Cake with Dolce Nero Chocolate Vincotto.
    Chef suggested orange olive oil cake as an option instead of vanilla pound cake. What kind of olive oil did you use?

  3. Will try this for Sunday afternoon tea. Always looking for desserts and cakes that are Parev to serve after dinner!! Thanks.


    Joan Marshall

    PO Box 29458, Sandringham, 2131, South Africa

    Tel = (+27) 011 346 2754

    Fax =( +27) 086 6871539

    Cell = (+27) 0824501714

  4. I love a good citrus cake and this is one of them!

  5. I love this cake! Here’s my post, linking back to your page for the recipe:


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