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Dairy-Free Rose Water Olive Oil Cake
Two cups of all-purpose flour blend with half a cup of almond flour, and two-thirds of a cup of extra-virgin olive oil replaces any butter — that combination keeps the crumb dense and moist for days without refrigeration. Three oranges contribute zest and juice alongside a tablespoon of rose water, which reads as floral in the background rather than perfumed. Apple cider vinegar activates the baking soda for lift in this dairy-free batter. Serves eight, and the flavor deepens on the second day.
Equipment
- Oven
- Cake Pan
Ingredients
- Olive oil cake is the best invention ever… so many variations, typically with a hint of citrus… My son Dylan was the first to try it at a restaurant in Santa Monica. I upped the game by adding rose water to the cake and a “water for chocolate” ganache… always looking to bring new enchantments.
- ⅔ cup (160 ml) extra-virgin olive oil, plus more for the pan
- 2 cups (250 g) unbleached organic all-purpose flour
- ½ cup (50 g) almond flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of fine sea salt
- 3 oranges
- ¾ cup (150 g) granulated sugar
- ⅓ cup (80 ml) unsweetened plant milk
- 1 tablespoon rose water
- 1½ teaspoons pure vanilla extract
- 1 teaspoon apple cider vinegar
Instructions
- 1Heat the oven to 350°F (180°C). Coat the sides of an 8-inch (20 cm) round cake pan with oil and line the bottom with parchment paper.
- 2Combine the all-purpose flour, almond flour, baking powder, baking soda, and fine sea salt in a small bowl.
- 3Grate the orange zest directly into a large mixing bowl. Squeeze the oranges to yield 2/3 cup (160 ml) of juice and pour it over the zest.
- 4Add 2/3 cup (160 ml) of olive oil, granulated sugar, plant milk, rose water, vanilla extract, and apple cider vinegar to the orange juice mixture. Stir until smooth, then gently whisk in the dry ingredients. Mix just until combined so you don't overwork the gluten, keeping the crumb tender.
- 5Transfer the batter to the prepared cake pan and level the surface. Bake for about 25 minutes, or until the top is golden brown and a wooden pick inserted into the center comes out clean.
- 6Allow the cake to rest in the pan for 10 minutes. The structure needs this time to set up before flipping so it doesn't break apart. Loosen the edges with a knife and carefully invert the cake onto a wire cooling rack to cool completely before dusting with powdered sugar or drizzling with chocolate ganache.
Notes
- Decoration: To create a pattern on top of the cake, place a paper doily over the surface before dusting with powdered sugar, then carefully lift it away.
- Serving: Top the cooled cake with a drizzle of dark chocolate ganache or a simple dusting of powdered sugar.
- Storage: Keep the cake in an airtight container at room temperature for up to 3 days. Olive oil cakes often taste even better on the second day.
Recipe Details
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