Orange & Rosemary Olive Oil Cake

This vegan Orange & Rosemary Olive Oil Cake is fragrant, moist, and zesty with a citrus glaze - perfect for cozy gatherings or afternoon tea.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 50

Cooling time 30

Total Time 1 35

Servings serves

Calories 292kcal

Ingredients

2 ¼ cups All-purpose flour (270g)
1 cup Granulated sugar (200g)
2 teaspoons Baking powder (8g)
1/2 teaspoon Baking soda (3g)
½ teaspoon Salt (3g)
1 tablespoon Fresh rosemary (4g), finely chopped
½ cup Olive oil (120ml)
3/4 cup Oat milk (180ml)
7 tablespoons Fresh orange juice (105ml)
1 tablespoon Orange zest (6g)

Icing:

¾ cup Powdered sugar (100g)
1-2 tablespoon Fresh orange juice 15-30ml

Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8-inch (20cm) round cake pan and line the bottom with parchment paper.
In a medium mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chopped rosemary until evenly combined.
In a separate bowl or large measuring cup, add the olive oil, oat milk, orange juice, and orange zest. Whisk briefly to combine.
Pour the wet ingredients into the dry ingredients and stir until just combined and smooth. Don’t overmix.
Immediately pour the batter into the prepared pan and smooth the top. (The orange juice and baking soda will begin reacting right away.)
Bake for 45–50 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 30 minutes, then transfer to a wire rack to cool completely.
To make the glaze, whisk the powdered sugar and orange juice in a small bowl or spouted measuring cup until smooth and pourable.
Drizzle the glaze over the cooled cake, letting it drip down the sides. Allow the glaze to set before slicing into 8–10 pieces.
Best enjoyed the same day. Leftovers can be stored covered in the refrigerator for up to 2 days. Note: the glaze may become sticky after refrigeration.

Notes

The flavor of the olive oil comes through in this cake. I recommend using a mild, but high quality olive oil to get the best results. If you only have a robust flavored oil, consider using a mix of half vegetable oil and half olive oil for a milder flavor.

Nutrition