Blood Orange Olive Oil Cake with Rosemary

This blood orange olive oil cake is the perfect example of a super fancy looking dessert that is easy to make. Just slice a few blood oranges, mix the cake batter, a quick bake, and you are good to go. This recipe yields you a delicious, moist and flavorful cake. You won’t need any fancy equipment for this deliciously-tasting cake. The combination of blood orange, olive oil, and rosemary gives this recipe its certain something. While olive oil and rosemary might sound weird in a cake, it works!

Ingredients for making Blood Orange Olive Oil Cake:

• Blood oranges
• All-purpose flour
• Sugar
• Olive oil
• Cane sugar
• Oat milk
• Dried rosemary
• Salt
• Baking powder
• Vanilla sugar

The star of this cake is the blood orange. The batch of blood oranges I got was, for some reason, only half-bloody, but the flavor of this cake was fantastic, nevertheless. If your blood oranges are organic, you can even leave the peel on in this recipe. Regarding the flour, I used simple all-purpose flour. If you want to make this cake gluten-free, you can make this recipe using a gluten-free all-purpose flour mix. I recommend using a mild olive oil and not a spicy extra-virgin one. Lastly, I like using oat milk for baking, but other plant-based milk should be perfectly fine, too.

How to make this Vegan Blood Orange Olive Oil Cake:

Making this blood orange cake is super simple. As it is an upside-down cake, we will first prepare the Blood orange topping. Next, we will make a simple cake batter to top the blood oranges with. Making the cake is so quickly done that you can already go ahead and preheat the oven to 180° C (360° F).

The Blood Orange Layer:

Firstly, we will need to slice the blood orange. If you use organic blood oranges, wash them before slicing them into equally thin slices. As mine were not organic, I peeled each with a knife before slicing them. Blood orange can be a bit tough to peel. I’d recommend slicing the bottom and standing it up straight before cutting down the peel.

Add the blood oranges to a bowl, followed by the cane sugar and dried rosemary. Toss well to combine.

Making the Cake Batter:

To make the cake batter, squeeze out the juice of the remaining blood oranges. Add flour, salt, baking powder, sugar, and vanilla sugar to a bowl. Next, add the olive oil, oat milk, and blood orange juice and mix the batter well until combined. You can add a bit of rosemary if you want to infuse the dough as well.

Layering the Blood Orange Upside-Down Cake:

You can already preheat your oven to 180° C (360° F). Next, cover a springform pan with parchment paper, and grease the sides of the form. Try to get the parchment paper nice and wrinkle-free. Otherwise, the paper will damage the look of the beautiful top layer of blood oranges. Layer down the blood orange slices until they cover the whole bottom of the springform pan evenly.

Next, pour the cake batter onto the blood orange slices. Bake the cake at 180° C (360° F). Bake for 35-40 mins until a toothpick comes out clean when poking the cake.

Open up the spring form, Put a plate on top of the cake, and carefully turn it around so the bottom with the blood oranges faces up. Carefully take off the bottom of the spring form and the parchment paper.

Serving suggestions:

A slice of this vegan blood orange olive oil cake already is desert perfection. You can have it pure as it is with some vegan vanilla ice cream, vegan whipped cream, or vegan coconut vanilla cream! I hope you enjoyed this recipe. Let me know what you think in the comments below!

Some Delicious Treats:

• Easy apple crisp recipe
• Persimmon tarts
• Vegan creme brûlée
• Sweet pull-apart bread
• Vegan banana bread recipe
• Vegan strawberry cake

More Blood Orange Recipes:

• Blood orange salad with Belgian endives, nuts and pickles
• Radicchio salad with blood orange

Print