Dairy-Free Rose Water Olive Oil Cake

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

1. 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.
2. 2Combine the all-purpose flour, almond flour, baking powder, baking soda, and fine sea salt in a small bowl.
3. 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.
4. 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.
5. 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.
6. 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.

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