Olive Oil Orange Cake (Dairy-Free) – Easy Homemade Citrus Cake Recipe

There’s something magical about the aroma of fresh oranges baking in the oven. This Olive Oil Orange Cake is one of my all-time favorites for a simple yet impressive dessert. Light, moist, and completely dairy-free, it’s perfect for breakfast, afternoon tea, or a simple dessert after dinner. I first discovered this recipe while experimenting with olive oil in cakes instead of butter, and the results were simply delightful. Its natural sweetness and bright citrus flavor make it a crowd-pleaser every time.

Ingredients

• 1 and ½ cups (190g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ¾ cup (150g) granulated sugar

• 3 large eggs

• ½ cup (120ml) freshly squeezed orange juice

• Zest of 2 medium oranges

• ⅓ cup (80ml) extra virgin olive oil

• ½ cup (120ml) unsweetened almond milk or any plant-based milk

• 1 teaspoon pure vanilla extract

Optional Glaze:

• ½ cup (60g) powdered sugar

• 1–2 tablespoons freshly squeezed orange juice

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the sugar and eggs together until light and fluffy (about 2–3 minutes).

4. Add the orange juice, orange zest, olive oil, almond milk, and vanilla extract to the egg mixture. Mix until smooth.

5. Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until just combined; avoid overmixing.

6. Pour the batter into the prepared cake pan and smooth the top evenly.

7. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.

8. Remove the cake from the oven and allow it to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

9. Optional: Prepare the glaze by whisking powdered sugar and orange juice until smooth. Drizzle over the cooled cake before serving.

Tips & Variations

• Olive oil choice: Use extra virgin olive oil for the best flavor; mild olive oil can work but may result in a less pronounced taste.

• Add-ins: Fold in ½ cup of chopped walnuts, almonds, or dark chocolate chips for added texture.

• Flour swap: For a lighter texture, you can replace ¼ cup of all-purpose flour with almond flour.

• Citrus twist: Swap oranges for tangerines or blood oranges for a unique flavor profile.

Storing & Reheating

• Fridge: Store the cake in an airtight container for up to 4 days.

• Freezer: Wrap tightly in plastic wrap and aluminum foil; freeze for up to 2 months. Thaw overnight in the fridge.

• Reheating: Warm slices in a 300°F (150°C) oven for 5–8 minutes or in the microwave for 20–30 seconds. Avoid overheating to maintain moisture.

FAQs

Can I make it ahead?
Yes! The cake actually tastes even better the next day after the flavors have had time to meld.

Can I use gluten-free flour?
Absolutely. Replace with a 1:1 gluten-free flour blend. The texture may be slightly denser.

Can I reduce the sugar?
You can reduce sugar to ⅔ cup (135g), but the cake will be less sweet and slightly less moist.

Can I use another plant-based milk?
Yes, soy, oat, or cashew milk all work well as substitutes.

Can I double the recipe?
Yes, double all ingredients and bake in a 9×13-inch (33×23 cm) pan, increasing baking time to 45–50 minutes.

Nutritional Information (per serving, 12 slices)

• Calories: 180 kcal

• Protein: 3g

• Carbohydrates: 28g

• Fat: 7g

This Olive Oil Orange Cake is a simple yet elegant dessert that’s perfect for any occasion. Its bright citrus flavor and moist texture make it a recipe you’ll return to again and again. If you try this recipe, leave a comment and let me know how it turned out! Don’t forget to share it with friends and explore more easy homemade cake recipes on the blog.