Dairy Free Olive Oil Cake with Citrus

Total time1 hr 20 min

Prep time15 min

Cook time45 min

This bright, fragrant cake gets its flavor from a generous hit of fresh orange and lemon zest, a splash of orange juice, and good extra-virgin olive oil, which keeps the crumb moist and tender without ever feeling heavy. Eggs and sugar get whisked until pale and thickened first, giving the batter real lift and structure before the dry ingredients fold in. The result bakes up deep golden with a delicate, fine crumb and a crackly top, and a dusting of powdered sugar at the end makes it look as good as it tastes. It's a simple, one-pan cake that's just as nice with afternoon coffee as it is at the end of a dinner party, and it's a great choice for a dairy free dessert table. Slice it thick, keep it uncovered on the counter for a day or two, and it only gets more fragrant as the citrus settles in.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

8 servings

1 ½ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 ½ tsp baking powder
½ tsp fine salt
3 large eggs
1 cup granulated sugar
¾ cup extra-virgin olive oil
½ cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 tbsp fresh orange zest (from about 1 large orange)
1 tsp fresh lemon zest (from about 1 lemon)
2 tbsp fresh orange juice
1 tsp vanilla extract
1 tbsp unsalted butter, softened (for pan)
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the pan

1 tbsp all-purpose flour (for pan)

For serving

2 tbsp powdered sugar, for dusting (optional)

Instructions

1
Heat the oven to 350°F (175°C). Grease a 9-inch round cake pan with the softened butter, dust with the 1 tbsp flour, and tap out any excess.
2
In a medium bowl, whisk together the 1 1/2 cups all-purpose flour, baking powder, and salt until combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!