Sunshine in Winter: Gluten-Free Vegan Blood Orange Olive Oil Cake
Not every dessert has to be a show stopper, in fact, some of the best treats are understated. This cake is more of an effortless kind of beauty. I know a lot of people associate olive oil cake with Kylie Jenner (if you don't know what I mean click here), but let this recipe give you a new appreciation for olive oil cake. This blood orange oil cake has an incredible springy texture and rich olive oil flavor that is complemented by the lightness of the citrus.
1 cup blood orange infused olive oil
1 Bobs Red Mill vegan egg
1 cup oat milk
1 tsp blood orange zest
1 cup sugar
2 cups gluten-free flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
Juice of 1 blood orange
1/4 cup soft vegan butter
2 cups powdered sugar
Preheat oven. to 350 degrees F.
Whisk olive oil, "egg", sugar, zest, and oat milk.
In a separate bowl, blend dry ingredients.
Slowly fold the dry mixture into wet and fully incorporate.
Pour batter into a 9-inch springform pan, it should be thick but not quite a dough.
Bake for 30-40 minutes, I suggest checking with a toothpick to make sure the center is not raw.
Whisk together the icing ingredients, add more or less sugar depending on desired consistency.
Let the cake fully cool and ice the top, I like to leave the sides bare. If you want to spice it up you can add some slices on top.
Please enjoy this laundry room cake photo, anything for good lighting :)