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Greatest plates · Dessert
Vegan Olive Oil & Orange Cake
A moist, golden Italian-style olive oil cake built on chickpea flour and almond meal for genuine protein, brightened with fresh orange zest and juice. No dairy, eggs or honey — just fruity olive oil and citrus.
Serves 5Prep 15 minCook 40 minDessertchickpea flour & almond
Containsgluten · nuts · soy
Protein 9%Carbs 46%Fat 45%
About 554 kcal a serve — 12 g protein, 62 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 5
Method
Heat the oven
preheatPreheat the oven to 175°C. Lightly oil a 20 cm round cake tin and line the base with baking paper.
At the ovenprep →
175°C
Combine the dry ingredients
mixSift the chickpea flour and plain flour into a large bowl, then whisk in the almond meal, caster sugar, baking powder, bicarbonate of soda and salt until evenly combined.
In the large bowldry mix →
Mix the wet ingredients
mixIn a jug, whisk together the soy milk, olive oil, orange juice, the zest of both oranges and the vanilla until well blended.
In the jugwet mix →
Make the batter
combinePour the wet mixture into the dry ingredients and whisk just until you have a smooth, lump-free batter. Don't overmix.
Bake
bakePour the batter into the prepared tin, level the top and bake for 35–40 minutes, until golden and a skewer inserted in the centre comes out clean.
Cool and serve
restLet the cake cool in the tin for 10 minutes, then turn out onto a rack. Serve warm or at room temperature, dusted with a little extra orange zest if you like.
Cook's noteChickpea flour gives this cake its protein and a lovely golden crumb; make sure it's well baked so no raw taste remains.
Want it lighter?
about 90 kcal less a serve, all swaps taken
This olive oil cake gets most of its calories from the 100 ml olive oil and 120 g sugar. Trimming both, plus leaning on the orange juice for moisture, lightens it without stopping it rising ackground provgive structure and moisture. Expect a slightly less rich, marginally less sweet, and a touch less tender crumb —…
100 ml Extra virgin olive oil → 60 ml extra virgin olive oil plus 80 g unsweetened orange or apple puree
Replaces about 40 ml of oil with fruit puree. Keeps the cake moist and still leaves enough oil for tenderness and that fruity flavour, but the crumb is slightly less rich and a fraction denser.
120 g Caster sugar → 90 g caster sugar
Cuts a quarter of the sugar. The cake is noticeably less sweet and browns a little less; the orange zest helps carry flavour, but it won't taste as dessert-sweet.
100 g Plain flour → 60 g plain flour plus 40 g wholemeal flour
Swaps some white flour for wholemeal for extra fibre. Adds a slightly nuttier, denser texture and marginally less lift; keep the batter a touch wetter if it looks dry.
Estimated per serve
554 kcal · 12 g protein · 62 g carbs · 27 g fatestimates, within ~10%
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