Vegan Orange and Olive Oil Cake: A Perfect Treat for Lenten Periods
If you’re observing Lent or simply looking for a plant-based dessert that combines simplicity, flavour, and wholesome ingredients, this vegan orange and olive oil cake is for you. Made without eggs or dairy, it’s light yet indulgent, and the combination of citrus and olive oil creates a rich, moist cake with a beautifully balanced flavour.
Why This Cake is Ideal for Lent
During Lent, many people abstain from animal products, making vegan recipes the alternative. This cake is free from dairy and eggs but doesn’t compromise on texture or flavour. Olive oil provides a healthy fat source and complements the citrusy orange perfectly, while plant-based milk and vanilla add subtle sweetness and creaminess.
NISTISIMO CAKE | Lenten Orange Cake
Mary PolitisIngredients
Cake
- ½ cup extra virgin olive oil
- ⅓ cup almond milk or any other plant-based milk
- ⅓ cup orange juice
- 1 Zest of orange
- 1 teaspoon vanilla sugar or paste
- 1 ¾ cup plain flour
- 1 cup caster sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Glaze
- 5 teaspoons powdered sugar
- 3-4 teaspoons orange juice
Instructions
- Preheat oven to 170°C fan forced. In a bowl, combine olive oil and plant-based milk. Juice oranges, and stir through the baking powder and soda in a cup until it fizzes. Pour into the bowl. Add orange zest, sugar, and vanilla sugar. Sift in the flour and mix very well until combined and the cake batter is velvety.
- Transfer to a greased cake tin (6 cup bundt tin or 8 inch round) and bake for approximately 30-40 minutes or until a skewer can be inserted and removed clean.
- In a small bowl, combine powdered sugar and orange juice, stirring until you have a glaze-like consistency. Once the cake has cooled slightly, drizzle the glaze over it.