This gluten free and vegan Orange Olive Oil Cake is one of our favorite winter desserts. It's easy to make, super flavorful, spongy and such a beautiful light dessert, snack or even breakfast!
Why we love this recipe
I just love this cake. The colors, the moist, olive oil cake, the bright, refreshing citrus...everything about it is lovely!
It's the type of cake that makes me want to make a cup of tea, curl up on the couch and read a Victorian era novel next to the fireplace. On a rainy day. Perhaps located in the English countryside. Definitely wearing a cozy sweater.
This olive oil cake is completely gluten free and vegan, but it's certainly not lacking in texture or flavor!
It's an excellent use of winter citrus and makes for a perfect light dessert, snack or even breakfast. (We won't tell 😉)
Ingredients
Here are a few of the essential ingredients you'll need to make this vegan orange olive oil cake:
- Citrus slices
- Good quality olive oil
- Freshly squeezed citrus juice and citrus zest
- Cointreau (or another orange-flavored liqueur)
- Gluten free flour (all purpose, oat and almond flour)
- Applesauce (as a vegan sub for eggs)
- Baking essentials like sugar, baking soda, baking powder, vanilla, etc.
Ingredient Notes
- Applesauce: If you're new to vegan/gluten free baking, applesauce may seem like a strange ingredient for this cake. However, since we're not using eggs, applesauce helps act as a binder, while also adding moisture to the cake. It's best to opt for an unsweetened, smooth variety with no added flavors.
- Gluten free flours. We use a mixture of three different gluten free flours in this cake: regular all purpose, almond and oat. Each brings something different to the party. We've found that using all regular all purpose gluten free flour leads to a gummy, bizarre cake texture. The almond and oat combination helps balance it out and creates a much spongier, tender cake.
- Xanthan gum. Although most gluten free flour blends already contain xanthan gum, we've found that a little extra really makes a difference with the final texture. Plus, it's a perfectly safe ingredient since we're using it in such a small amount. You can order it online or find at most specialty grocery stores.
- Orange zest. Be sure to purchase organic oranges and wash the orange well before zesting into the batter.
- Orange liqueur. An optional, but encouraged ingredient. It adds SO much flavor to this cake!
- Olive oil. The star ingredient! The better quality, the better this cake will taste. We really love using this brand in our cakes - it's so flavorful and rich!
How to make this orange olive oil cake
Prepare citrus
To prepare the citrus for the bottom of the cake, use a knife to completely remove the outer peel. Then, turn the citrus on its side and slice into ¼" rounds. Try to remove any seeds or extra pith.
It's super important to pat the citrus slices dry with a paper towel before using in this cake. If they have too much moisture, they'll make the cake soggy.
Start by arranging the citrus in the center of the pan and work outwards. When you get to the edges, you may have to fill in with some odds and ends, but don't worry. As long as the colors are vibrant, it will look stunning when it's finished no matter the arrangement!
Use as many or as few citrus slices as you'd like. We went all out. Why not? The more, the better, at least when it comes to this citrus upside down cake.
Make batter
This batter for this orange olive oil cake comes together quickly and easily.
Start by whisking together olive oil, almond milk, applesauce, orange juice and zest, maple syrup, vanilla and orange liqueur. Add sugar and whisk well.
In a smaller bowl, combine all purpose flour, almond flour, oat flour, baking powder, baking soda, xanthan gum, cinnamon, and salt.
Using an electric hand mixer (or stand mixer), slowly add the dry ingredients to wet ingredients, mixing on a low speed, until the batter is smooth.
Pour the cake batter over the orange slices covering the bottom of the pan. Smooth out with a spatula.
Bake
Bake for 45 minutes, then cover the cake with aluminum foil and bake for an additional 15-20 minutes.
Use a toothpick or small knife to determine doneness. If it comes out clean, it's ready.
Remove cake from oven and let it cool in pan for 30-40 minutes. Then place a cooling rack over the top of the pan and carefully flip onto cooling rack.
Carefully remove parchment paper, and let the cake cool completely before slicing.
Expert Tips and FAQs
- When it comes to choosing the citrus for the upside down part, you can opt for all one variety, or mix things up like we did. All blood orange would make for a beautiful cake. We used a mixture of blood oranges, cara cara oranges, clementines, and a few meyer lemon slices.
- We strongly suggest using parchment paper, otherwise the cake may be difficult to remove. We love this parchment paper for cakes – it has easy lift handles for quick removal!
- Let the cake cool down a bit after it comes out of the oven. Use a butter knife to loosen the edges of the cake, then carefully flip on to a cooling rack. Peel off the parchment paper, and voilà! The perfect citrus upside down cake.
- We have not tried this recipe with regular all purpose flour. However, it should work perfectly fine. If you're not gluten free, substitute the gluten free all purpose flour, oat flour AND almond flour with an equal amount (3 ¼ cups) regular all purpose flour.
We suggest storing this citrus upside down cake in the refrigerator. It will last up to 5 days, but it's best consumed within about 3 days.
You can loosely cover the cake with plastic or reusable wrap, or store in an airtight container. The cake tastes great cold or quickly warmed up in the microwave!
Olive oil is essential to the flavor of this cake, so we don't suggest skipping it. However, you can use another neutral oil (like vegetable or coconut) if desired without changing the texture.
More vegan cake recipes to try
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Print📖 Recipe
Orange Olive Oil Cake
- Total Time: 1 hour 20 minutes
- Yield: 8-10 servings 1x
- Diet: Vegan
Description
This gluten free and vegan Orange Olive Oil Cake is one of our favorite winter desserts. It's easy to make, super flavorful, spongy and such a beautiful light dessert, snack or even breakfast!
Ingredients
- 2-3 blood oranges (or any other citrus), peel removed and sliced into rounds
- ½ cup extra virgin olive oil*
- ½ cup nondairy milk (oat, almond, cashew, etc)
- ½ cup unsweetened applesauce
- 1 tbsp fresh blood orange (or regular orange) zest
- ½ cup freshly squeezed orange juice (or store-bought with some pulp)
- ¼ cup maple syrup
- 1 ½ tbsp of Cointreau or other orange-flavored liqueur
- 1 tbsp vanilla extract
- 1 ¼ cup cane sugar
- 2 cups gluten free all-purpose flour*
- ¾ cup oat flour
- ½ cup almond flour
- 1 ½ tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp xanthan gum* (optional)
- ½ tsp salt
Instructions
- Preheat oven to 350˚F. Oil the sides and bottom of a 9” cake pan and line bottom with parchment paper.
- Use a sharp knife to remove the peel and outer pith from the oranges. Then, slice into ¼" thick rounds and pat each side dry with a paper towel. Try to remove any noticeable seeds. Let sit on dry paper towel while you prepare cake batter to remove as much moisture as possible.
- In a large mixing bowl (or bowl of a stand mixer), whisk together olive oil, almond milk, applesauce, orange juice and zest, maple syrup, vanilla and orange liqueur. Add sugar and whisk well.
- In a smaller bowl, combine all purpose flour, almond flour, oat flour, baking powder, baking soda, xanthan gum, cinnamon, and salt.
- Using an electric hand mixer (or stand mixer), slowly add dry ingredients to wet ingredients, mixing on a low speed, until the batter is smooth.
- Arrange the orange slices on the bottom of the cake pan, filling in with citrus odds and ends.
- Pour batter into pan and bake for 45 minutes. After 45 minutes, cover the cake with aluminum foil and bake for an additional 15-20 minutes. Use a toothpick or small knife to determine doneness. If it comes out clean, it's ready.
- Remove cake from oven and let it cool in pan for 30-40 minutes. Then place a cooling rack over the top of the pan and carefully flip onto cooling rack. Carefully remove parchment paper, and let the cake cool completely before slicing.
Notes
*The higher quality olive oil, the better! You want something with a lot of flavor to make this cake shine.
*If you're not gluten free, you can use regular all purpose flour.
We used blood oranges for the zest and juice, but you can use regular navel oranges, cara cara oranges, or even clementines. It's up to you!
*Xanthan gum: Although most gluten free flour blends already contain xanthan gum, we've found that a little extra really makes a difference with the texture in gluten free/vegan baked goods. Plus, it's a perfectly safe ingredient since we're using it in such a small amount. You can order it online or find at most specialty grocery stores.
When it comes to choosing the citrus for the upside down part, you can opt for all one variety, or mix things up. All blood orange would make for a beautiful cake. We used a mixture of blood oranges, cara cara oranges, clementines, and a few meyer lemon slices.
We strongly suggest using parchment paper, otherwise the cake may be difficult to remove. We love this parchment paper for cakes – it has easy lift handles for quick removal!
Let the cake cool down a bit after it comes out of the oven. Use a butter knife to loosen the edges of the cake, then carefully flip on to a cooling rack. Peel off the parchment paper, and voilà! The perfect citrus upside down cake.
We have not tried this recipe with regular all purpose flour. However, it should work perfectly fine. If you're not gluten free, substitute the gluten free all purpose flour, oat flour AND almond flour with an equal amount (3 ¼ cups) regular all purpose flour.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Oven
- Cuisine: Cakes
Nutrition
- Serving Size: 1 slice
- Calories: 518
- Sugar: 44.7 g
- Sodium: 335.5 mg
- Fat: 16.4 g
- Carbohydrates: 81 g
- Fiber: 4.7 g
- Protein: 5.1 g
Tamara says
Hi what sugar substitute can I use instead of sugar?
Lexi says
Coconut sugar would probably be the best option.
Courtney says
Hi there! I’m wanting to make this today for my moms birthday! Could I use this as a bundt cake and line the orange slices around the bundt? I just think that would be stunning 😍
Lexi says
Hi Courtney! I can't see why that wouldn't work. The only difference might be the bake time, so I would just check with a toothpick to make sure it's cooked all the way through. Let me know how it goes!
carolyn says
Planning to make this for Christmas Eve! Really a fan of almond flour, could I sub more almond flour in place of the oat flour?
Lexi says
Hi! I haven't tried it, but I think it should work!
GeeekMe says
Amazing cake with Incredible results!!!
I did something wrong by mistake but ended up literally making the lightest and fluffiest cake I have ever seen and eaten. I mixed all wet ingredients together plus only 1 TBS of Coconut Sugar and added the baking soda and baking powder to the wet mix. I hand whisked it well and left it for a while, it foamed slightly and thickened, then I added the half almond and half Buckwheat flour bit by bit then hand whisked again and baked for 45 min @190 degrees.
WOW!!! What an amazing result, simply perfection and divine!
Thank you Crowded Kitchen for this incredible healthy and finest cake I have ever eaten! XXX
Lexi says
So glad you enjoyed! Thank you so much for your review 🙂
Nancy says
Beautiful and delicious! I used a square pan because that’s what I had and it is perfect!
Lexi says
So glad you enjoyed!
Denise says
This might blow the entire recipe, but can you suggest a substitute for the liquer?
Lexi says
Hi! You can absolutely sub with an additional 1 1/2 tbsp orange juice. Hope you enjoy!
Alec says
Hi! This looks incredible -- I'm wondering if you think I need to make any adjustments if I used regular all purpose or whole wheat flour in place of the gluten free? Thanks!! Can't wait to try it
Lexi says
Hi Alec, thank you! You should be able to substitute regular flour for the gluten free flour, almond flour and oat flour. So altogether, it would be about 3 1/4 cups of regular AP or whole wheat flour. Plus of course leave out the xanthan gum. We haven't tried it so not completely sure, but I think that will work!
Carly says
Hi! Can I use eggs instead of applesauce in this?
Lexi says
Hi! Yes, I think it should work. I haven't tried it so I'm not completely sure on the correct ratio, but I believe you can sub for 2 eggs. If you give it a try, I'd love to hear how it worked!
Kavita says
I’m allergic to nuts - is there anything I can sub the almond flour for? Thanks!
Lexi says
Hi! Yes, you should be able to sub with more oat flour or regular GF flour. Let me know how it turns out!
Norah says
Such a lovely cake! Thank you for sharing the recipe!
Lexi says
Thank you so much, Norah! It's one of our favorite winter desserts 🙂
Alexandra says
My family has a lot of food restrictions but can have coconut sugar. Is there an alternative to maple syrup?
Brent Harrison says
You could try agave syrup instead!