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This Vegan Orange Cake with Olive Oil is tender, buttery, and packed with orange flavor! It’s the perfect snacking cake for citrus season.

If you’re craving something sweet but not in the mood for chocolate, try this Vegan Orange Cake! This cake has a tender crumb and is bursting with bright and zippy orange flavor. Dress it down and serve it as the perfect snacking cake, or dress it up for birthdays or other celebrations!

Slices of orange cake on small white plates on marble countertop

INGREDIENTS FOR ORANGE CAKE

This cake recipe is fairly simple, and comes together with easy-to-find ingredients as well! Citrus season is at its peak from December until March, but luckily can be found in the grocery store year-round, so you can make it whenever. Both freshly squeezed orange juice and orange zest give this cake its lovely orange flavor. I like to add a little almond extract to help enhance this, but it’s technically optional 🙂

Ingredients for orange olive oil cake in small bowls on marble background

Most recipes call for cake flour, but I’m going to be honest – I’m not a big baker, and that’s not something I always have on hand! Luckily the addition of corn starch helps keeps things light and fluffy, so we can just use all-purpose flour instead. I haven’t tested this recipe using a gluten-free flour, but I imagine an all-purpose blend would work as well!

I love to use olive oil when I bake with oranges because it has a subtle floral flavor, but you could also use melted vegan butter or a more neutral tasting oil, too.

HOW TO MAKE VEGAN ORANGE CAKE

side-by-side photos of cake batter in bowl next to cooked cake

This cake has a similar in texture to a sponge cake, but is slightly more dense – kind of like a cross with a pound cake in the best way. Most cakes are made with eggs, but this cake stays moist and fluffy thanks to both cornstarch and applesauce. The baking soda in the recipe also reacts with the acidity in the orange juice to give this cake an extra rise in the oven!

Preheat the oven and grease your springform pan
Whisk the dry ingredients together in a large bowl
Combine the wet ingredients in a smaller bowl, then whisk into the dry
Pour into the cake tin, then bake until golden and light!

If you’re enjoying this cake as a snacking cake, you can either enjoy it plain, or top it with some powdered sugar like I did! Some freshly sliced oranges or candied orange peels would be a nice garnish as well. Of course, you can also dress this cake up with some frosting too for a more special occasion!

slice of cake being placed on small white plate

COOKING TIPS + FAQ:

What’s the best pan to use? I recommend using a springform pan for this recipe as the cake will come out the most easily. You could also use a standard cake tin, just make sure to grease it really well! I imagine this recipe would work in a loaf pan as well, but you would need to increase the cooking time.
How should I store this cake? I like to store leftovers in an airtight container for up to 5 days. If you’re making this cake more than 2 days in advance, I suggest wrapping it in plastic wrap and freezing it, then thawing it when you are ready to enjoy! Cakes tend to dry out in the fridge, so I wouldn’t recommend that.
Let your ingredients come to room temperature: If you have time, I recommend letting your vegan milk, orange juice, and applesauce come to room temp before baking for a fluffier cake 🙂

sliced orange cake topped with orange slices and powdered sugar on marble background

If you’re looking for more vegan cakes, you’ll also love this Wholesome Vegan Apple Cake, this Chocolate Cherry Cake, and this Vegan Carrot Cake. Or for more citrus-infused recipes, try out these Chocolate Orange Waffles, these Cranberry Orange Crumble Bars!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂