Go Back
+ servings
Vegan Orange Blossom Cake topped with orange glaze, fresh figs, and pomegranate with a slice cut out

Vegan Orange Blossom & Fig Olive Oil Cake

A delicious and moist orange blossom olive oil cake topped with cara cara orange glaze, pomegranate seeds, and fresh juicy figs. The perfect cake to bake for Fall!
4.80 from 5 votes
Print Pin
Course: Vegan Cakes + Cupcakes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices


Wet Ingredients:

  • ¾ cup almond milk *or other milk alternative
  • ¾ cup organic sugar
  • ½ cup olive oil
  • 2 tsp orange blossom water
  • ¼ cup cara cara orange juice *strained so no flesh/pulp- other orange varieties also work
  • 2 tsp orange zest
  • 2 tsp vanilla bean paste or vanilla extract

Dry Ingredients:

  • 2 cups pastry flour or cake flour
  • 1 tsp salt
  • ¼ tsp baking powder
  • ¾ tsp baking soda

Glaze & Toppings:

  • 1 cup organic powdered sugar
  • 2 Tbsp cara cara orange juice *other orange varieties work
  • 1 cup fresh figs *halved/quartered
  • ¼ cup fresh pomegranate seeds


  • Preheat oven to 350F. Lightly grease an 8 or 9-inch springform pan and set aside. If you do not have a springform pan, line a 8 or 9-inch pan with parchment paper on the bottom for easier removal.
  • In a large mixing bowl whisk together your almond milk, sugar, olive oil, orange juice, orange zest, orange blossom water, and vanilla bean paste/extract. Then, add the pastry flour, baking soda, baking powder, and salt to the large mixing bowl. Mix until a smooth cake batter is formed.
  • Pour the batter into the greased springform pan. Before putting the pan into the oven, tap the cake pan on the counter to release any large bubbles. Add to the oven and bake for 45 minutes-50 minutes until the cake is browned on top and cooked throughout.
  • Remove the cake from the oven and let cool to room temperature.
  • While the cake is cooling, make the glaze by adding the powdered sugar and orange juice to a small bowl and whisking until a thick smooth glaze forms. For a thinner glaze, add additional orange juice or even a little almond milk.
  • Apply the glaze once the cake has reached room temperature so that it does not melt. Then, top with the fresh figs and pomegranate seeds. Slice into 8 even pieces and enjoy!


  • Cara Cara Oranges are my favorite orange to use for this cake, however, any orange variety works including navel, blood orange, or even tangerines. Fresh orange juice is a must though!
  • Extra virgin olive oil is another must for making this cake and there isn't a great substitute to get the right texture.
  • If you are using all-purpose flour, remove 2 Tbsp of flour for each 1 cup of flour required and replace it with 1 Tbsp of cornstarch.
  • This cake (without the fruit on top) is best stored in a closed container and will keep at room temperature for 1-2 days, in the fridge for 3-4 days, or in the freezer for up to 1 month.
  • If freezing the cake, I recommend cutting it into slices first. Also, I recommend removing the fruit from the cake before storing in any method. The fruit needs to be refrigerated and, if left on the cake, can turn it soggy.
  • This is the 8-inch springform pan I used for this recipe


Serving: 1slice with fruit topping | Calories: 393kcal | Carbohydrates: 64g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 439mg | Potassium: 216mg | Fiber: 4g | Sugar: 41g | Vitamin A: 71IU | Vitamin C: 8mg | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!