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Orange olive oil cake with rosemary topped with icing and orange zest with oranges to the side.
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Orange Olive Oil Cake Recipe

This delicious Orange Olive Oil Cake is so full of flavor. The delicate balance of the citrus paired with rosemary gives this dessert a special place at the table.
Prep Time15 minutes
Cook Time50 minutes
Cooling time30 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: Italian
Diet: Vegan, Vegetarian
Servings: 10
Calories: 328kcal
Author: Kelly Stilwell

Ingredients

  • 2 ¼ cups all purpose flour 270g
  • 1 cup granulated sugar 200g
  • 2 tsp baking powder 8g
  • 1/2 tsp baking soda 3g
  • 1 tbsp chopped fresh rosemary 4g
  • ½ tsp salt 3g
  • ½ cup olive oil 120ml
  • 7 tbsp fresh orange juice 105ml
  • 1 tbsp orange zest 6g
  • 3/4 cup oat milk 180ml

Icing:

  • ¾ cup powdered sugar 100g
  • 1-2 tbsp fresh orange juice 15-30ml

Instructions

  • Preheat your oven to 350°.
  • Grease the bottom and sides of a 10 inch round cake pan. Line the bottom of the pan with parchment.
  • Combine flour, sugar, baking powder, baking soda, salt, and chopped rosemary in a medium bowl, stirring to combine.
  • Using a large spoon, make a well in the center of the dry mix. Add oil, oat milk, orange juice, and orange zest, stirring until smooth.
  • Pour the batter into the prepared pan, immediately placing it in the oven so the orange juice and baking soda don't start to react.
  • Bake the cake for 45-50 minutes. It should be golden brown on the edges. Insert a toothpick in the center to be sure the cake is fully baked. It should come out clean.
  • Let the cake cool while in the pan for at least 30 minutes before you move it to a wire cooling rack.
  • To make the icing, combine the orange juice with powdered sugar until it's smooth and pourable.
  • Beginning at the top, pour the icing over the cake. It may help to tilt the cake to get an even spread of the icing around the top. The icing will drip down and cover most of the sides of the cake.
  • Let the cake cool and set completely before cutting. This recipe serves 8-10 slices.

Notes

Orange Olive Oil Cake is best served on the same day.
To store, wrap tightly in plastic wrap and store in the fridge for up to 2 days.

Nutrition

Serving: 1 | Calories: 328kcal | Carbohydrates: 54g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 182mg | Potassium: 151mg | Fiber: 1g | Sugar: 31g | Vitamin A: 73IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 2mg