Indulge in the rich, citrusy flavor of this Italian Olive Oil Cake. It’s dairy-free, versatile, and perfect for any occasion.
Ingredients for Italian Olive Oil Cake
Essential Ingredients
- 1 1/2 cups all-purpose flour (or gluten-free flour for a GF option)
- 3/4 cup granulated sugar
- 1/2 cup extra-virgin olive oil 🫒
- 1/2 cup almond milk (or any plant-based milk) 🥛
- 3 large eggs 🥚
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Zest of 1 orange 🍊
- Juice of 1 orange
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Toppings
- Powdered sugar for dusting
- Fresh berries or candied orange slices
How to Make Italian Olive Oil Cake
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Prepare the Wet Ingredients
In another bowl, beat the eggs and sugar until light and fluffy. Add olive oil, almond milk, orange juice, orange zest, and vanilla extract. Mix well to combine.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients. Stir until just combined, being careful not to overmix.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool and Serve
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving.
Why You’ll Love This Recipe
Dairy-Free and Versatile
This cake is naturally dairy-free, making it suitable for various diets. Swap in gluten-free flour for a GF option.
Moist and Flavorful
The olive oil ensures a tender crumb, while the orange zest and juice add a refreshing citrus kick.
Easy to Make
With simple steps and pantry staples, this recipe is beginner-friendly yet elegant enough for special occasions.
Serving Suggestions
Serve this cake with a dollop of dairy-free whipped cream or a scoop of plant-based vanilla ice cream. Pair it with freshly brewed coffee or herbal tea for a complete Mediterranean-inspired treat.
Storage Tips
Refrigeration
Store the cake in an airtight container at room temperature for up to 3 days.
Freezing
Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Conclusion
This Italian Olive Oil Cake brings a taste of the Mediterranean to your kitchen with its moist texture and bright citrus flavors. It’s easy to make, dairy-free, and versatile enough to suit various occasions.
Explore more delicious recipes at Dietglowup.com, where healthy meets delightful!