Blood Orange Olive Oil Cake with Blood Orange White Chocolate Glaze Recipe
This Blood Orange Olive Oil Cake is a moist and flavorful vegan dessert bursting with the vibrant citrus notes of blood oranges. Made with extra virgin olive oil, vegan yogurt, and a luscious blood orange glaze with vegan white chocolate, it’s a perfect treat for gatherings or any special occasion. The cake combines a tender crumb with a zesty and slightly sweet glaze, creating a delightful balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Cake Batter
- 250 g (1 ¼ cups) caster or granulated sugar
- 165 g (¾ cup) extra virgin olive oil
- 160 g (⅔ cup) plain vegan yogurt (Greek style soya recommended)
- 120 g (½ cup) unsweetened non-dairy milk (soy milk recommended)
- Finely grated zest of 3 blood oranges
- 160 g (⅔ cup) blood orange juice
- 1 Tablespoon vanilla extract or vanilla bean paste
- 40 g (⅓ cup) cornflour (cornstarch)
- 2 ½ teaspoons baking powder
- ¼ teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 360 g (3 cups) plain (all-purpose) flour
Glaze
- 150 g (5 oz) vegan white chocolate (finely chopped)
- 80 g (⅓ cup) strained blood orange juice
- Drop of pink or red food colouring (optional, for vibrant color)
Instructions
- Preheat the oven: Heat the oven to 180°C/160℃ fan/350°F/gas mark 4 to ensure it reaches the correct temperature for baking the cake evenly.
- Prepare the bundt tin: Place a 10-12 cup bundt tin in the fridge for 15 minutes to chill, then thoroughly brush it with melted vegan butter, making sure to get into all nooks and crannies to prevent sticking.
- Mix wet ingredients: Using a balloon whisk, whisk together the sugar, olive oil, and vegan yogurt in a large bowl until smooth and evenly combined. Then whisk in the non-dairy milk, blood orange zest and juice, and vanilla extract until fully incorporated.
- Add dry leavening agents: Whisk in the cornflour, baking powder, bicarbonate of soda, and salt to the wet mixture until fully combined, ensuring an even distribution of the raising agents.
- Combine flour: Add the plain all-purpose flour and stir gently until no dry lumps remain, forming a smooth batter.
- Bake the cake: Pour the batter into the prepared bundt tin and spread it level. Tap the tin on the counter a few times to release air bubbles. Bake for 40-45 minutes until a skewer inserted into the centre comes out clean, indicating the cake is cooked through.
- Cool the cake: Allow the cake to cool in its tin on a wire rack for 20 minutes. Then carefully flip the cake out onto the wire rack and leave it to cool completely before glazing.
- Prepare the glaze: Melt the vegan white chocolate either in short bursts in the microwave or over a bain-marie until smooth. Whisk in the strained blood orange juice until glossy and smooth. Add a drop of pink or red food colouring if a more vibrant color is desired.
- Glaze the cake: Let the glaze cool and thicken slightly but remain pourable. Pour it evenly over the cooled cake. If the glaze thickens too much before use, gently rewarm to make it pourable again.
Notes
- Using vegan yogurt and non-dairy milk keeps this recipe entirely plant-based and moist.
- Chilling and buttering the bundt tin thoroughly helps create a clean release after baking.
- The blood orange juice and zest provide a fresh citrus punch that balances the olive oil’s richness.
- If you can’t find blood oranges, regular oranges can be used, but the flavor and color will be less vibrant.
- The glaze can be adjusted in thickness by controlling how much blood orange juice you add to the melted chocolate.
- For a gluten-free version, substitute the plain flour with a gluten-free all-purpose blend.
- Make sure to test the cake with a skewer toward the end of baking to avoid over or under baking.
