Olive Oil Cake Recipe

Flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps with the cake's moisture.

Baking soda: A leavening agent that helps the cake rise.

Baking powder: Another leavening agent for additional lift.

Salt: Enhances the flavors of the other ingredients.

Olive oil: Adds richness and a unique flavor to the cake.

Almond milk: A dairy-free milk alternative that keeps the cake moist.

Orange juice: Adds a citrusy flavor and moisture.

Orange zest: Provides a burst of fresh citrus flavor.

Vanilla extract: Adds a warm, sweet aroma and flavor.

Apple cider vinegar: Reacts with the baking soda to help the cake rise.

When mixing the wet ingredients with the dry ingredients, be careful not to overmix. Overmixing can lead to a dense and tough cake. Stir just until the ingredients are combined and no large lumps remain. This will help ensure a light and tender texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the cake denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking soda - Substitute with potassium bicarbonate: Potassium bicarbonate is a sodium-free alternative that works similarly in baking.

• baking powder - Substitute with a mix of cream of tartar and baking soda: This combination can act as a leavening agent similar to baking powder.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• olive oil - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is solid at room temperature, which can affect the cake's texture.

• almond milk - Substitute with oat milk: Oat milk is creamy and has a neutral flavor, making it a good alternative.

• orange juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it will be more tart.

• orange zest - Substitute with lemon zest: Lemon zest can provide a similar citrus aroma and flavor.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• apple cider vinegar - Substitute with white vinegar: White vinegar can provide the necessary acidity for leavening.

• Allow the olive oil cake to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the cake soggy.

• For short-term storage, wrap the cake tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days. The orange zest will keep the cake moist and flavorful.

• If you prefer to refrigerate the cake, wrap it in plastic wrap and then in aluminum foil to prevent it from drying out. Store it in the refrigerator for up to 1 week. The almond milk and apple cider vinegar will help maintain its tender crumb.

• To freeze the cake, first wrap it tightly in plastic wrap, then in aluminum foil, and finally place it in a freezer-safe bag or container. This triple-layer protection ensures the cake remains fresh and avoids freezer burn. The orange juice will help retain its moisture even after freezing.

• Label the wrapped cake with the date to keep track of its freshness. The olive oil cake can be frozen for up to 3 months.

• When ready to enjoy, thaw the cake in the refrigerator overnight. For a quicker option, let it sit at room temperature for a few hours. The vanilla extract will keep its aroma intact.

• If you want to serve the cake warm, reheat slices in the microwave for about 10-15 seconds or in a preheated oven at 300°F (150°C) for 10 minutes. This will revive the orange zest and olive oil flavors beautifully.

• Preheat your oven to 300°F (150°C). Place the olive oil cake on a baking sheet and cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through.

• For a quicker method, use a microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake in the basket and heat for 5-7 minutes. This method can give the cake a slightly crispy exterior while keeping the inside moist.

• For a stovetop method, use a steamer. Place the cake on a heatproof plate and set it in the steamer basket. Steam over simmering water for about 5 minutes. This method helps to keep the cake moist and soft.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cake on a baking sheet and cover it with foil. Heat for about 10 minutes or until warmed through.

• Oven: Used to bake the cake at a consistent temperature of 350°F (175°C).

• 9-inch round cake pan: The container in which the cake batter is poured and baked.

• Whisk: Used to mix the dry ingredients together and to combine the wet ingredients.

• Large bowl: Used to hold and mix the dry ingredients.

• Medium bowl: Used to mix the wet ingredients separately before combining them with the dry ingredients.

• Measuring cups: Used to measure the flour, sugar, olive oil, almond milk, and orange juice accurately.

• Measuring spoons: Used to measure the baking soda, baking powder, salt, orange zest, vanilla extract, and apple cider vinegar accurately.

• Spatula: Used to stir the combined wet and dry ingredients until just mixed.

• Toothpick: Used to check if the cake is fully baked by inserting it into the center of the cake.

• Wire rack: Used to cool the cake completely after it has been removed from the pan.

• Non-stick spray or oil: Used to grease the cake pan to prevent the cake from sticking.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.

Use one bowl: Combine wet ingredients and dry ingredients in one bowl to reduce cleanup time.

Preheat the oven: Start preheating the oven before you begin mixing to ensure it’s ready when you are.

Line the pan: Use parchment paper to line the cake pan for easy removal and less cleanup.

Zest efficiently: Use a microplane to quickly zest the orange directly into the bowl.