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Blood Orange and Thyme Olive Oil Cake
[Vegan]

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Gabrielle is the founder and creator of Labeless Nutrition, where she shares cutting-edge plant-based recipes,... Read More

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Blood Orange and Thyme Olive Oil Cake [Vegan]

Dairy Free

This stunning cake combines savory and sweet into an incredible dessert. The fresh rosemary adds a complex level of flavor to this already stellar blood orange olive oil cake and the orange icing on top gives it a nice little kick of sweetness.

Ingredients You Need for Blood Orange and Thyme Olive Oil Cake [Vegan]

For the Cake:

1 cup olive oil
3 cups flour
1 1/2 tablespoons finely chopped fresh thyme
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup almond milk
1 orange grated orange
1/4 cup orange juice (strained)
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
3 tablespoons powdered egg replacer
1/2 cup almond milk

For the Frosting:

2 cups powdered sugar
1/3 cup fresh blood orange juice (strained)
1 fresh thyme sprig, minced

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How to Prepare Blood Orange and Thyme Olive Oil Cake [Vegan]

Preheat oven to 350°F.
Coat a bundt cake pan with coconut oil.
Combine the salt, baking soda, baking powder, minced thyme, and flour in a large bowl.
In a separate bowl, combine your almond milk, egg replacer, olive oil, sugar, orange juice, orange extract, vanilla extract, and orange zest and mix this well.
Pour the batter into prepared bundt cake mold.
Bake at 350°F degrees for 40 minutes or until the outside is golden brown and you insert a wooden toothpick and it comes out clean.
Remove the cake from the pan and let it cool for 15 minutes on wire rack.
Combine powdered sugar and orange juice, stir them until smooth.
Place short pieces of wax or parchment paper underneath the cake.
Drizzle the icing over cake in a circle.
Garnish it with thyme if you like.

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