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Vegan Orange Olive Oil Cake! This cake is so moist- thanks to the combo of olive oil and orange juice.
Orange olive oil cake! Perfect for brunches, Mother’s Day or a casual afternoon of baking. Our local grocery store was having a crazy sale on strawberries last week, so I grabbed way more than we needed and began dreaming up various ways to use them.
First up? This simple orange cake, studded with orange-scented berries. I’ve been into olive oil cakes ever since I made my lemon olive oil muffins last year. You all love those muffins as much as I do, so I wanted to create something that could be served in a cake version.
I did a presentation a few weeks ago and a participant asked about the health benefits of oil. When it comes to nutrition, there are so many dogmas out there and the idea that added oils can’t fit in a healthy diet is one of the many current trends I’m seeing.
Here’s my take: oils add flavor to food and, in the case of plant oils like olive oil, some nutrition as well. Are they the most nutrient-dense source of fat in the diet? No, of course not. Avocados, nuts and seeds take that category as they provide other benefits in addition to fat.
But, that’s not to say that oils are unhealthful. Especially if a diet consists of mostly plant-based food.
For me? I like to focus on eating 80-90% whole plant-based foods with room for other foods that I enjoy. Things like dessert with both olive oil and sugar and more highly-processed foods. It’s what works for me and helps me balance desire to eat a mostly whole-food diet for overall health and longevity while still honoring my tastes and preferences.
That’s really the beauty of nutrition. It doesn’t have to be all or nothing to fit. And, run fast from diets that tell you it must. When we look at observational population research like The Blue Zones and the breadth of controlled studies, we know that few of us do things in 100% extremes. It’s what we do most of the time that matters most.
As an added bonus, olive oil creates the most moist cake compared to regular or vegan butter. Instead of the crumble, tender cake that you get with butter pound cakes, olive oil will keep the cake moist for 2-3 days after baking.
Think about the box cake mixes that you get in the store, you use oil instead of butter for most of them. Same principle here. Olive oil keeps the cake super moist while also imparting a delicious, fruity flavor.
I call for a ‘fruity’ olive oil in this cake, so something with flavor! Give your olive oil a taste, it should be slightly grassy and complex. My go-to olive oil brand is California Olive Ranch; their unfiltered, cold-press olive oil is my go-to for salads, dressing, marinades and more.
However, no need to break the bank on this olive oil cake! It will still taste great using whatever olive oil you have around.
You can, but the flavor of the olive oil really shines in this cake. However, I’ve made it with a neutral oil before and it still works.
The cake itself is not very sweet so the orange glaze makes this more decadent. If you want to omit the orange glaze you can! It will be a more breakfast-like cake, which I love in the morning with a big cup of coffee.
If you try this vegan olive oil cake recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Orange Olive Oil Cake! This cake is SO moist- thanks to the olive oil and orange juice. Naturally vegan; perfect for Mother’s Day brunch, Easter and breakfast.
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