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Flatlay of a vegan blood orange olive oil cake on a white plate with a bowl of white chocolate glaze, a jug of blood orange juice and dried flowers.
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Blood Orange Olive Oil Cake

Make the most of citrus season with this stunning vegan blood orange olive oil bundt cake! A moist, zesty cake infused with fresh blood orange juice and extra virgin olive oil for a soft, tender crumb.
Course Dessert
Cuisine vegan
Keyword cake
Prep Time 20 minutes
Cook Time 45 minutes
Servings 12 people
Author Domestic Gothess

Equipment

  • 10-12 cup bundt tin

Ingredients

Cake:

  • 250 g (1 ¼ cups) caster or granulated sugar
  • 165 g (¾ cup) extra virgin olive oil
  • 160 g (⅔ cup) plain vegan yogurt (I use Greek style soya)
  • 120 g (½ cup) unsweetened non-dairy milk (I use soy)
  • finely grated zest of 3 blood oranges
  • 160 g (⅔ cup) blood orange juice
  • 1 Tablespoon vanilla extract or vanilla bean paste
  • 40 g (⅓ cup) cornflour (cornstarch)
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • ½ teaspoon salt
  • 360 g (3 cups) plain (all-purpose) flour

White chocolate glaze:

  • 150 g (5 oz) vegan white chocolate finely chopped
  • 80 g (⅓ cup) strained blood orange juice
  • drop of pink or red food colouring if needed

Instructions

  • Heat the oven to 180°C/160℃ fan/350°F/gas mark 4.
  • Place a 10-12 cup bundt tin in the fridge for 15 minutes then thoroughly brush it with melted vegan butter making sure that you get right into all of the nooks and crannies.
  • Use a balloon whisk to whisk together the sugar, olive oil and yogurt in a large bowl until smooth, then whisk in the milk, blood orange zest and juice and vanilla extract
    250 g (1 ¼ cups) caster or granulated sugar, 165 g (¾ cup) extra virgin olive oil, 160 g (⅔ cup) plain vegan yogurt (I use Greek style soya), 120 g (½ cup) unsweetened non-dairy milk (I use soy), finely grated zest of 3 blood oranges, 160 g (⅔ cup) blood orange juice, 1 Tablespoon vanilla extract or vanilla bean paste
  • Whisk in the cornflour, baking powder, bicarbonate of soda and salt until fully combined.
    40 g (⅓ cup) cornflour (cornstarch), 2 ½ teaspoons baking powder, ¼ teaspoon bicarbonate of soda (baking soda), ½ teaspoon salt
  • Add the plain flour and stir until no dry lumps remain.
    360 g (3 cups) plain (all-purpose) flour
  • Pour the batter into the prepared tin and spread it level. Tap the tin on the worktop a couple of times to get rid of any air bubbles then bake for 40-45 minutes until a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in it's tin on a wire rack for 20 minutes before carefully flipping it out of the tin onto a wire rack and leaving it to cool completely.
  • Once the cake has cooled make the glaze. Melt the white chocolate, either in short bursts in the microwave or over a bain marie. Once it is melted, whisk in the blood orange juice until smooth. If needed, add a drop of food colouring to give it a more vibrant colour.
    150 g (5 oz) vegan white chocolate, 80 g (⅓ cup) strained blood orange juice, drop of pink or red food colouring if needed
  • Set aside to cool until it has thickened slightly but is still pourable then pour it over the top of the cake. If you find that the glaze sets too firm before you are able to use it, simply re-warm it briefly and it will become runny again.

Notes

  • See post above for tips, details and step-by-step photos.
  • USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!