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

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 40 minutes
  • Yield: Serves 6 to 8 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Diet: Vegan


  • 1 1/2 cups (194 g) all-purpose flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup (180 ml) non-dairy milk
  • 1/2 cup (120 ml) olive oil
  • 1/2 cup (102 g) cane sugar
  • 1/4 cup (60 ml) freshly squeezed orange juice, strained*
  • 2 tablespoons unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract 
  • 2 teaspoons orange zest (about 1 orange)


  1. Prep: Preheat the oven to 350F. Grease a 8 or 9” springform pan and set aside.
  2. Dry Ingredients: Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large mixing bowl.
  3. Wet Ingredients: In a smaller bowl, whisk the non-dairy milk, oil, orange juice, sugar, applesauce, vanilla, almond, and orange zest together, until the oil is emulsified. 
  4. Combine: Slowly add the wet ingredients to the dry ingredients while whisking the two together. Mix well until no dry patches of flour remain, but be careful not to overmix; some small lumps are ok. Pour the cake batter into the prepared pan and smooth the top with a spatula. 
  5. Bake: Bake in the middle rack of the oven for 30 to 32 minutes for a 9” pan, longer for a smaller pan. The cake is done when the top is golden and a toothpick inserted in the center comes out cleanly.
  6. Cool & Serve: Place the cake pan on a cooling rack and let the cake cool completely in the pan. Remove the cake and transfer to a serving platter, then dust with powdered sugar, slice, and serve. Store any leftovers at room temperature for up to 5 days, or freeze for up to 2 months.


  • Orange Juice: I recommend straining any extra pulp out of the orange juice as it weighs the cake down a bit too much. I juiced about 1 1/2 navel oranges to get 1/4 cup of fresh juice, but you could buy unpasteurized juice from the store as well.
  • Gluten-Free: I have not tested this recipe with gluten-free flour, but imagine it would work with an all-purpose blend.
  • Olive Oil: I like the subtle floral flavor the olive oil adds to this cake, but you could also use melted vegan butter or another neutral oil instead.