burst of health – orange walnut olive oil cake (vegan)

by hungryrabbit on May 30, 2014

Orange Walnut Olive Oil Cake


I adore olive oil desserts. The unexpected taste of olive oil imbues a savory note to an otherwise sweet dessert. I use olive oil in everyday cooking—a green, vibrant profile for salad dressings, a mild neutral one for general cooking, and a fruity one for desserts. Like wine, there are so many different ones out there and I’m always on the look out for another noteworthy vintage.

The fruity profile of the olive oil enhances the flavor of orange in this cake. It makes the cake moist and surprisingly light. The sprinkle of toasted walnuts adds a contrasting nutty crunch, while the glaze reinforces the orange profile with a tangy sweetness.

Olive oil’s nutritional benefits are extensive, with new ones seemingly discovered every year. This blog may tempt you with desserts of all kinds, but I do try to create healthy treat whenever I can.

For the folks who are skeptical about using olive oil in desserts, I highly recommend you to give this recipe a try. You can always substitute canola oil for a neutral flavor, but you’ll miss a more intensive experience.


Orange Walnut Olive Oil Cake

yield: one 6-cup bundt cake


1 cup ( 5 ounces) all-purpose flour
1/2 cup (3 ounces) fine ground cornmeal
1 cup (7 ounces) granulated sugar
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 cup orange juice (about 3 medium oranges)
1/3 cup fruity olive oil
1 tablespoon cider vinegar
1 teaspoon pure vanilla extract
3/4 cup walnuts, toasted and chopped, divided
Orange Glaze (recipe to follow)


1. Adjust the oven rack to middle position and heat oven to 350℉. Grease a 6-cup bundt pan with olive oil, dust cake pan with flour and tap out excess.

2. In a medium bowl, whisk flour, cornmeal, sugar, baking soda and salt together. In 4-cup measuring cup, whisk blood orange juice, olive oil, vinegar and vanilla together.

3. Add juice mixture to the dry ingredients,whisk to fully combined. Stir in 1/2 cup of walnuts until fully incorporated. Pour batter into prepared pan, bake until lightly golden or skewer comes out clean, about 30-35 minutes,

4. Place cake in pan on a cooling rack and cool for 10 minutes. Turn cake out onto cooling rack and continue to cool completely, about 40 minutes.

Orange Glaze


3/4 cup (3 ounces) confectioners’ sugar
5 teaspoons orange juice
2 teaspoons Grand Marnier


1. Whisk confectioners’ sugar with juice and Grand Marnier in a bowl until smooth. Pour over cooled cake and sprinkle remaining 1/4 cup of walnuts on top and let glaze dry, about 30 minutes. Serve.



Related Posts with Thumbnails


{ 3 comments… read them below or add one }

How to Philosophize with Cake May 30, 2014 at 9:29 am

This looks awesome! I love using olive oil in desserts too, and the health benefits are definitely a plus. Makes it good enough for breakfast, no? :)

dina June 1, 2014 at 10:19 am

it looks lovely!

Anh June 3, 2014 at 7:04 am

I have saved a few olive oil cake recipes, but have been really shy to try them out. But your description, and the look of this cake. I think you have convinced me!

Leave a Comment

Previous post:

Next post:

Copyright © 2015 Hungry Rabbit NYC
Site by Kinetic Webs