Italian Vegan Olive Oil and Orange Cake

I have this thing with Italian food that does not fade away. Baking this flavourful cake virtually brought me back to Sicily where we spent our holidays a few years ago. I have so many culinary memories from this place, the almond wine, the pastries and pasta were just mind-blowing. Have you ever been to Italy? If you’re a foodie like me (and if you NEED sunshine), you should definitely add this country onto your bucket list.

Because I’m getting closer and closer to a 100% plant-based diet, I’ve decided it was time to veganize my olive oil cake recipe I posted a year ago on this blog. Frankly, you can hardly tell the difference except that the apple sauce I used to replace the eggs makes the whole thing even fluffier and moist. So good! Also, I love buying more oranges than needed just for the pleasure of drinking a nice freshly pressed juice right before getting down to business. I mean, who wouldn’t enjoy a fresh orange juice while cooking?


Serving: 3 mini cakes or 1 regular cake

Total Time: preparation: 20 minutes, baking time: 45 minutes



vegan orange cake with olive oil


vegan orange cake with olive oil



– 3/4 cup white flour

– ½ cup cornstach

– ½ cup almond powder

– ½ cup brown sugar

– 2 teaspoons baking powder

– pinch of salt

– 1 or 2 organic oranges (should yield 1/2 cup orange juice)

– 2 tsp. orange zest

– ½ cup apple sauce

– ½ cup olive oil

– 1 medium-size cake mold (7’) or 3 mini loaf pans



Preheat the oven to 350°F (180°C).

In a large mixing bowl, blend the white flour, almond powder, brown sugar, baking powder and salt together.

Wash the organic oranges and grate the zest so as to obtain 2 full tsp.

Cut the oranges in halves and press out the juice. Keep ½ cup of the juice and drink the rest J

Stir in the orange juice, zest, apple sauce and olive oil to the flour mixture.

Pour the batter into the cake pans and bake in the oven for 30 minutes


vegan orange cake with olive oil





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