This moist and fragrant Orange Olive Oil Cake combines the richness of olive oil with the bright, zesty flavor of fresh oranges, creating a perfect balance of citrus and earthy depth. Made with almond flour and all-purpose flour, it has a tender crumb and a subtly nutty, citrus-infused finish.
This Dairy-Free Orange Olive Oil Cake is going to be the talk of your next gathering. I've had friends tell me this is a repeat bake in their house! The simple ingredients, quick baking time, and delicious zesty flavors will have you wanting more! This cake is made with a simple cake base (flour, sugar, eggs, baking powder, salt), but is elevated with olive oil, orange zest, and orange juice. You won't even miss the butter!
This cake is so incredibly moist, thanks to the olive oil that gives it a delicious flavor and an amazing crumb! Together, the olive oil and orange make the most unforgettable cake.
Jump to:
"If you are looking for a light but still very delicious cake, this recipe is for you! I love the orange flavor and the olive oil is very subtle. I had smaller oranges so I juiced 2 instead of 1, and the cake was still very moist. Will be making this on repeat. Bonus: toddler approved!"
- Munira H.
♥ Why You'll Love This Recipe
Moist & Flavorful - This cake is incredibly moist from all the olive oil and orange juice added to the cake, and it creates such delicious flavor!
Tender crumb - The almond flour adds a tender crumb to the cake that is perfectly paired with the orange flavor. Almond flour also contributes to the moistness of the cake, like in my Raspberry Almond Cake.
Dairy-free - Allergic to dairy or trying to avoid it in your bakes? This cake is perfect because it contains absolutely no dairy and still remains moist and full of flavor!
Citrus heaven - Who doesn't love citrus, especially during citrus season! Make sure to try my Lemon Bundt Cake, Lemon Butter Cake, or Shortbread Lemon Blondies!
SUPER easy - You only need one bowl, one pan, and a short bake time. Your cake will be ready to enjoy in no time. I needed a quick bake for a party and I hadn't prepped for it at all, but I knew I had this cake recipe in my arsenal, so I quickly baked it up knowing I had less than an hour before I had to walk out the door, and guess what!!! It was ready and perfect!
📝 Ingredient Notes
Almond Flour: The almond flour adds extra flavor and tenderness to the cake. It's highly recommended, but if you don't have any, sub for all-purpose flour.
Orange zest and juice: They're one of the stars of this cake by bringing in the zing and zest and burst of citrus flavors!
Olive oil: The other star of this cake will help keep the cake moist and bring in subtle olive oil flavors and helps the cake remain free of dairy.
See recipe card for quantities.
✨ Variations
This Orange Olive Oil Cake recipe is incredibly easy and simple, but there are a variety of ways you can make it a little more unique.
Basil: Add a little basil to the cake for a fresher taste.
Lemon: I have made this recipe exactly as is and switched the orange for lemon and it was quite delicious. I love lemons, so making Lemon Olive Oil Cake was a no-brainer!
Cardamom: Add a little cardamom to the orange or lemon olive oil cake and it will be delicious.
Grapefruit: Swap out the orange for grapefruit.
🍴Special Equipment
Kitchen Scale: It's so important to use a kitchen scale for accurate results.
Round Pan: You'll need an 8 inch round baking pan.
Mixing bowls: I love using glass Mixing Bowls when making batters and doughs.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
In a medium bowl, add the sugar and orange zest and mix them together until they're combined and you can smell the zest.
Step 2
Add the eggs and using a hand mixer, beat them together for a couple minutes until light in color.
On low speed, drizzle in the olive oil until completely combined, then turn off the hand mixer.
Step 3
Fold in the dry ingredients using a spatula, making sure not to over mix.
Step 4
Bake: Pour the batter into the prepared pan and bake for 30-35 minutes until toothpick inserted comes out clean.
Once baked, poke holes into the cake using a toothpick and pour the juice of an orange all over the top, then let it cool completely.
Step 5
Once cooled, sift powdered sugar on top, slice and enjoy.
💬 FAQ
Yes, it can be frozen. Once cooled, wrap it very well in saran wrap and place it in a freezer bag before freezing.
Since this cake is specifically made to be an olive oil cake, afraid not! The taste and texture will be entirely different.
Since this cake is extra moist, it will keep for 3-4 days at room temperature with good results. If you want to keep it for longer, I suggest freezing.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Olive Oil - Try to use a good quality olive oil because even though the flavors are subtle, a good one makes a difference!
Room temperature - Use room temperature eggs when baking.
Don't over mix - When folding in your dry ingredients, you don't want to over mix as it can negatively impact your cake.
Don't over bake - Start checking the cake at 30 minutes to avoid over baking.
❄ Storage
Store any leftover cake in an airtight container or covered well. Keep at room temperature for 3-4 days.
📖 Recipe Card
Orange Olive Oil Cake
Ingredients
- 1¼ cups (150 g) all-purpose flour
- ½ cup (48 g) almond flour* see notes
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- zest of one whole orange
- 2 large eggs
- ¾ cup (162 g) olive oil extra virgin
For the topping
- Juice of one whole orange
- powdered sugar for sifting
- orange slices for decoration optional
Instructions
- Preheat oven to 350°
- Line an 8 inch baking pan with parchment paper and spray with baking spray or grease and flour the pan. Set aside.
- In a small bowl, add the flour, almond flour, baking powder and salt, whisk and set aside.1¼ cups all-purpose flour, ½ cup almond flour*, 1 teaspoon baking powder, ½ teaspoon salt
- In a medium bowl, add granulated sugar and orange zest and mix it together using your fingers so that the zest can infuse the sugar. Add the eggs and using a hand mixer, beat them together for a couple minutes until mixed well and the mixture is light in color.1 cup granulated sugar, zest of one whole orange, 2 large eggs
- Slowly drizzle the olive oil on low speed until it's entirely combined. Turn off the mixer and fold in the dry ingredients using a spatula. Do not over mix.¾ cup olive oil
- Pour batter into prepared pan and bake for 30-35 minutes until toothpick inserted comes out clean. The middle will be sunken in just a little, but that's ok.
- Once out of the oven, poke some holes into the cake using a toothpick, then pour the juice of the orange over top and brush it all over. Then let it cool completely.Juice of one whole orange
- Once ready to serve, invert the cake onto a cake stand, sift powdered sugar on top, decorate with orange slices, and enjoy.powdered sugar, orange slices for decoration
Video
Notes
- Almond flour can be an expensive ingredient, and if you don't have it on hand, use all-purpose flour 1:1. It is recommended that you use almond flour it you can to create a more tender crumb.
Nutrition
📖 Recipe Card
Orange Olive Oil Cake
Ingredients
- 1¼ cups (150 g) all-purpose flour
- ½ cup (48 g) almond flour* see notes
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- zest of one whole orange
- 2 large eggs
- ¾ cup (162 g) olive oil extra virgin
For the topping
- Juice of one whole orange
- powdered sugar for sifting
- orange slices for decoration optional
Instructions
- Preheat oven to 350°
- Line an 8 inch baking pan with parchment paper and spray with baking spray or grease and flour the pan. Set aside.
- In a small bowl, add the flour, almond flour, baking powder and salt, whisk and set aside.1¼ cups all-purpose flour, ½ cup almond flour*, 1 teaspoon baking powder, ½ teaspoon salt
- In a medium bowl, add granulated sugar and orange zest and mix it together using your fingers so that the zest can infuse the sugar. Add the eggs and using a hand mixer, beat them together for a couple minutes until mixed well and the mixture is light in color.1 cup granulated sugar, zest of one whole orange, 2 large eggs
- Slowly drizzle the olive oil on low speed until it's entirely combined. Turn off the mixer and fold in the dry ingredients using a spatula. Do not over mix.¾ cup olive oil
- Pour batter into prepared pan and bake for 30-35 minutes until toothpick inserted comes out clean. The middle will be sunken in just a little, but that's ok.
- Once out of the oven, poke some holes into the cake using a toothpick, then pour the juice of the orange over top and brush it all over. Then let it cool completely.Juice of one whole orange
- Once ready to serve, invert the cake onto a cake stand, sift powdered sugar on top, decorate with orange slices, and enjoy.powdered sugar, orange slices for decoration
Video
Notes
- Almond flour can be an expensive ingredient, and if you don't have it on hand, use all-purpose flour 1:1. It is recommended that you use almond flour it you can to create a more tender crumb.
Munira H says
If you are looking for a light but still very delicious cake, this recipe is for you! I love the orange flavor and the olive oil is very subtle. I had smaller oranges so I juiced 2 instead of 1, and the cake was still very moist. Will be making this on repeat. Bonus: toddler approved!
Kima says
Thank you so much for the review, Munira! I'm so glad you loved it, and that it's toddler approved. That always makes a recipe worth making! 🙂
Margaret says
This cake is scrumptious!!! It’s an easy recipe made with ingredients I had on hand. I was planning to take it to my coworkers, but my hubby and I ate too much of it! This cake is definitely a keeper and I will make it again soon.
Kima says
Thank you so much for the review, Margaret! I'm so happy you and your husband loved the cake. 🙂
Amra says
Love, Love, Love this recipe! It’s a quick and easy dessert when you’re craving something sweet but don’t have the time. You won’t be disappointed with this one!
I love all your recipes and can’t wait to try some more out!
Kima says
Thank you for the review, Amra! I'm so glad you loved the cake. Quick and easy desserts are definitely the way to go sometimes! 🙂
Hana says
Made this with blood oranges and only all purpose flour. It was so good. My husband said it was one of the best cakes I ever made.
Kima says
Thank you for the review, Hana! I'm so happy you and your husband loved the cake. I need to try making it with blood oranges now! 🙂
Gabriela Villa says
Currently baking in my oven, I used lemon and added cardamom. I made her pistachio cardamom cake a few weeks ago so decided to try this one. Loved her other recipe so im sure this will be just as great 😊 May Allah bless you all. Inshallah
Hakima says
Thank you, Gabriela! I hope the cake turned out wonderful for you! 🙂