Orange olive oil cake


A soft, moist egg free and dairy free bundt cake for afternoon treats or special celebrations.


Serves 14-16

315g / 3 cups spelt flour (or all purpose flour)

215g / 1 ½ cups coconut sugar

3 teaspoons bicarbonate of soda

Finely grated rind of 2 oranges

500ml / 2 cups freshly squeezed orange juice

150ml / 2/3 cup extra virgin olive oil

4 tablespoons white vinegar

2 teaspoons vanilla extract

Vanilla drizzle:

1 cup icing sugar

1 vanilla pod

Coconut milk, as required

  1. Preheat the oven to 180C and grease a bundt pan with coconut oil.

  2. Place the flour, sugar, soda in a large bowl and mix with a whisk to remove any lumps.

  3. Pour the remaining ingredients into a small bowl and mix to combine. Then make a well in the flour and pour in the liquid mixture. Mix with a wooden spoon until just combined. The batter will be quite runny compared to a butter base cake batter.

  4. Pour into the greased bundt pan and bake for 50 minutes or until a knife inserted into the cake comes out clean.

  5. Allow the cake to cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

  6. Carefully place the cake onto a cake plate and decorate with the vanilla drizzle if using.

  7. To make the vanilla drizzle, place the icing sugar in a large jug. Carefully slice the vanilla pod lengthways and scrape out the seeds. Place into the jug with the icing sugar. Slowly drizzle in enough coconut milk, while mixing with a spoon, until you get a pourable but slightly thick consistency. Drizzle over the cake when it is completely cooled otherwise the icing will melt.

  8. Decorate with fresh berries.