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!
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Servings: 8 slices
Ingredients
Wet Ingredients:
- ¾ cup oat milk *or other dairy-free milk
- ¾ cup organic sugar
- ½ cup olive oil
- ¼ cup cara cara orange juice *strained so no flesh/pulp- other orange varieties also work
- 2 teaspoon orange zest
- 2 teaspoon orange blossom water
- 2 teaspoon vanilla bean paste or vanilla extract
Dry Ingredients:
- 2 cups+ 2 Tablespoons pastry flour or cake flour
- 1 teaspoon salt
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
Glaze & Toppings:
- 1 cup organic powdered sugar
- 2 tablespoon cara cara orange juice *other orange varieties work
- 1 cup fresh figs *halved/quartered
- ¼ cup fresh pomegranate seeds
Instructions
- Preheat oven to 350F. Lightly grease an 8-inch springform pan and set aside. If you do not have a springform pan, line an 8-inch pan with parchment paper on the bottom for easier removal.
- In a large mixing bowl whisk together the oat milk, sugar, olive oil, orange juice, orange zest, orange blossom water, and vanilla.
- 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 or parchment-lined springform pan. Before putting the pan into the oven, tap the cake pan on the counter to release any large bubbles.
- Add the cake to the oven and bake for 42-50 minutes until the cake is browned on top and cooked throughout.
- Remove the cake from the oven and let cool to room temperature. I recommend moving to a wire rack to cool so the bottom of the cake does not get soggy.
- Once the cake has cooled, 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.
- Apply the glaze to the cooled cake. Then, top with the fresh figs and pomegranate seeds. Slice into 8 even pieces and enjoy!
Notes
- 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 tablespoon of flour for each 1 cup of flour required and replace it with 1 tablespoon 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
Nutrition
Serving: 1large slice with glaze & fruit toppings | Calories: 513kcal | Carbohydrates: 90g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 420mg | Potassium: 346mg | Fiber: 8g | Sugar: 43g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!