Bright, tender, and beautifully aromatic, this Blood Orange Olive Oil Cake pairs zesty citrus with rich, fruity olive oil for a stunning, feel-good dessert. Simple yet elegant, it’s the perfect sweet treat to share around the table.
2 cups whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp salt
2/3 cup unsweetened plain soymilk
2/3 cup pure maple syrup
½ cup extra virgin olive oil
1/3 cup freshly squeezed blood orange juice (from about 1 ½ oranges)
2 tsp vanilla extract
1 ½ tsp blood orange zest (from about 1 ½ oranges)
Confectioners’ sugar, for dusting (optional)
Preheat oven to 350 degrees Fahrenheit. Lightly grease a bundt pan.
In a large bowl, add the whole wheat pastry flour, baking powder, baking soda, cardamom, cinnamon and salt. Whisk together until combined.
In a medium bowl, add the soymilk, maple syrup, extra virgin olive oil, blood orange juice, vanilla extract and blood orange zest. Mix until combined.
Add the wet ingredients to the dry ingredients and gently stir until just combined; do not overmix. Scrape the batter into the prepared pan. Bake for 35 minutes, or until cake is lightly golden around the edges and a skewer inserted into the middle comes out clean. Cool in the pan for 20-30 minutes, then gently unmold the cake onto a wire cooling rack and let completely cool. Dust evenly with confectioners’ sugar just before serving.
