Vegan Orange Olive Oil Cake

This vegan orange olive oil cake is super moist and intensely flavorful! This is a simple yet elegant dessert that is very easy to make. You only need a bowl and no electric mixer!

Vegan Orange Olive Oil Cake on a plate with orange slices and mint leaves.

If you find yourself in need of a super simple dessert recipe that’s sure to impress, this is your cake!

I know what you’re probably thinking, or at least I do if the idea of ​​an olive oil cake is new to you. It’s probably the same thing my husband said when I first told him I was working on an orange olive oil cake recipe.


He said one! And I get it. If you’ve never baked with olive oil, the concept might seem a bit strange. Olive oil tastes like olives. Do we want olives in our desserts?

We do!

Although olive notes can be detected in this cake, the cake does not taste like olives at all. An undertone of flavor, and a light one at that. This will complement the sweet, bright flavor from the orange juice and zest we’ll be using. Trust me.

This cake is also super moist. I fed it to my family (non-vegans, by the way) and were told that the taste and texture was on par with a super moist pound cake.


Materials you will need

  • Olive oil.
  • Orange juice. Be careful here, because not all orange juice is vegetarian. Some brands are fortified with animal-derived vitamin D3 or fish-based omega-3. So check the ingredients. Or better yet, squeeze your own orange juice. However, you need to buy oranges to provide orange zest.
  • Non-dairy milk. Any variation other than canned coconut milk will work just fine. Try oat milk, almond milk, soy milk, or cashew milk. Just make sure what you use is unflavored and unsweetened.
  • Orange tastes. See, I told you you’d need it!
  • Vanilla extract.
  • flour I only tested the recipe with all-purpose wheat flour (also known as white flour), so I can’t promise results with any other type.
  • Sugar. Make sure to use organic sugar. Conventional granulated sugar is often processed using animal bone meal.
  • Baking powder.
  • Baking soda.
  • Salt.
  • Crushed sugar. This is to top our cake, and is completely optional. If you use it, make sure it’s organic.

How is it made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

Measure cup with liquid ingredients for orange cake.

Stir your wet ingredients together in a small container, such as a liquid measuring cup. These include your olive oil, orange juice, non-dairy milk, orange zest and vanilla. Make sure everything is at room temperature.

Mix the dry cake ingredients in a mixing bowl.

Whisk together your dry ingredients in a large mixing bowl. This includes your flour, sugar, baking powder, baking soda and salt.

Suggestion: The acidity of your orange juice can cause non-dairy milks to curdle when you combine them, especially if you use a high-protein variety like soy milk. There is nothing to worry about.

Spoon cake batter into a glass bowl.

Pour the wet ingredients into the bowl with the dry ingredients and stir everything together until smooth. Stop stirring as soon as you have gotten the most (not necessarily all) lumps.

Hand with spatula smoothing cake batter into a cake pan.

Pour the batter into an oiled and floured 9-inch cake pan, smoothing the top with a spatula if necessary. Pop the pan into the oven and bake the cake until a toothpick inserted in the center comes out clean.

White wooden surface with vegan orange olive oil cake, cup of tea and cake slice on a plate.

Let the cake cool in the pan on a wire rack, making sure it cools completely before inverting it onto a plate. Optionally top your cake with some powdered sugar. I like to garnish mine with some mint leaves and orange slices.

Shelf life and storage

Vegan Orange Olive Oil Cake will keep in an airtight container at room temperature for about 4 days or in the freezer for about 3 months.

Frequently Asked Questions

Can this cake be made gluten-free?

I haven’t tried making a gluten-free version, but I think the recipe would work with an all-purpose gluten-free flour mix.

Can I substitute another type of oil for the olive oil?

sure The cake won’t be an olive oil cake (obviously), and the taste and texture may be slightly different, but the recipe should work just fine with any type of baking oil.

Can I make it a layer cake?

Definitely! Rather than dividing the batter (which may require some adjustment during baking), I would recommend doubling the recipe and baking in two cake pans. Try making the frosting and filling it with my Vegan Buttercream Frosting or Vegan Chocolate Frosting.

Slice of vegan orange olive oil cake on a plate with two orange slices on top.

More vegan cake recipes

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Vegan Orange Olive Oil Cake on a plate with mint leaves and orange slices on top.

Vegan Orange Olive Oil Cake

This vegan orange olive oil cake is super moist and intensely flavorful! This is a simple yet elegant dessert that is very easy to make. You only need a bowl and no electric mixer!


  • ½
    the cup
    olive oil

  • the cup
    Orange juice
    (Note 1)

  • the cup
    Unflavored and unsweetened dairy milk
  • 1
    table spoon
    Orange taste
    (Note 2)
  • 1
    Vanilla extract
  • 1 ¾
    the cup
    All-purpose flour
  • 1
    the cup
    Organic granulated sugar
  • 1
    Baking powder
  • ½
    Baking soda
  • ½
  • organic powdered sugar,
    For serving (optional)


  1. Preheat oven to 350°F.

  2. Lightly oil and flour the bottom of a 9-inch round cake pan.

  3. In a small container such as a liquid measuring cup, stir together the olive oil, orange juice, milk, orange zest, and vanilla.

  4. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

  5. Pour the liquid mixture into the bowl with the dry ingredients and stir until almost all the lumps are gone. It doesn’t have to be perfectly smooth.

  6. Pour the batter into the prepared cake pan.

  7. Bake the cake for about 25 minutes, until a toothpick inserted into the center comes out clean.

  8. Place the pan on a cooling rack and let the cake cool completely.

  9. When the cake has cooled, carefully invert it onto a plate.

  10. Optionally sprinkle the cake with powdered sugar. Slice and serve.

Recipe notes

  1. Check the ingredients when using store-bought orange juice, as many brands contain animal-derived additives. If using freshly squeezed, you will need about two decent-sized oranges.
  2. Two oranges should be more than enough to give you this amount of zest.


Vegan Orange Olive Oil Cake

Amount per serving (1 slice (⅛ cake))

calories 310
Calories from fat are 117

% Daily Value*

thick 13 grams20%

1.8 grams of saturated fat9%

Sodium 235 mg10%

potassium 117 mg3%

carbohydrates 47.5 grams16%

0.9 grams of fiber4%

26 grams of sugar29%

protein 2.9 grams6%

calcium 52 mg5%

iron 1 mg6%

* Percent Daily Value is based on a 2000 calorie diet.

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