This orange olive oil yogurt einkorn cake is bursting with flavor. Plus, this delicious dairy-free dessert is easy to make.
Yesterday, we celebrated Little Bear’s third birthday. (Fastest three years of my life!) He loves fruit, and he specifically requested a cake made with oranges. I was happy to oblige.
This plant-based cake is incredibly moist, thanks to olive oil and vegan yogurt. To make it healthier, I used my favorite heirloom ancient grain, einkorn, and coconut sugar instead of plain ol’ flour and refined sugar.
I love using entire citrus fruits, whether I’m making fresh lemonade, or in this case, baking a special cake. This vegan einkorn cake calls for two small oranges, which make it sweet and fragrant. Inhaling the zesty scent while it baked reminded me of my all-natural coconut citrus sugar scrub.
Tips for Making Dairy-Free Orange Olive Oil Yogurt Einkorn Cake
I used two mandarin oranges and removed the pedicels before blending. If you only have a larger variety on hand, use one orange instead of two.
To blend the oranges, I used a food processor; however, a blender would work as well. Unless you’re using a high-speed blender, I imagine you may want to add the olive oil at this point to make it go smoother.
Make sure the baking soda is well mixed, so there aren’t any clumps. Taking the time to sift the dry ingredients into the wet ones will help with this, too.
Once you’ve transferred the batter to the cake pan, shake the pan back and forth to evenly distribute it. Then put it right into the oven because the baking soda will be reacting to the yogurt and oranges.
I prefer to use a cast iron bundt pan. I would like to try using a springform pan, but I have yet to find one that’s not made with a non-stick chemical coating. (If you know of one, please let me know!)
The cake is fragile when hot, so let it cool a little before taking it out of the pan.
How to Make Plant-Based Orange Olive Oil Yogurt Einkorn Cake
Preheat your oven to 350 degrees Fahrenheit and grease a cake pan with coconut oil.
Wash the oranges, cut them into pieces, and blend until smooth.
In a big mixing bowl, combine flax “eggs” and sugar.
Add the other wet ingredients – vanilla extract, olive oil, oranges, and vegan yogurt.
In another bowl, mix einkorn flour, cinnamon, salt, baking soda, and baking powder.
Sift in the dry ingredients and stir until just combined.
Pour into a cake pan and bake for 40 minutes or until a tester comes out clean.
Let the cake cool a little before taking it out of the pan.
Decorate the cake as you wish and enjoy!
I made a caramel sauce with coconut sugar to pour over Little Bear’s vegan orange olive oil yogurt cake. An orange glaze drizzled on top is delicious, too.
For Little Bear’s birthday, this cake was served with vanilla vegan ice cream; however, it is yummy with a dollop of coconut whipped cream or a spoonful of dairy-free vanilla yogurt.
Pin this recipe for later.
Hope you love this orange olive oil yogurt einkorn cake as much as we do!
- 2 small oranges
- 3/4 cup coconut sugar
- 3 flax eggs (3 tablespoons ground flaxseed + 9 tablespoons water)
- 1/2 cup olive oil
- 1/2 cup vegan yogurt
- 1 teaspoon vanilla extract
- 2 3/4 cups einkorn flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- pinch of salt
- coconut oil for the pan
- Preheat your oven to 350 degrees Fahrenheit and grease a cake pan with coconut oil.
- Wash the oranges, cut them into pieces, and blend until smooth.
- In a big mixing bowl, combine flax "eggs" and sugar.
- Add the other wet ingredients – vanilla extract, olive oil, oranges, and vegan yogurt.
- In another bowl, mix einkorn flour, cinnamon, salt, baking soda and baking powder.
- Sift in the dry ingredients and stir until just combined.
- Pour into a pan and bake for 40 minutes or until a tester comes out clean.
- Allow it to cool a little before taking it out of the pan.
- Decorate as desired and enjoy!
I use two mandarin oranges and remove the pedicels before blending. If you only have a larger variety on hand, use one orange instead of two.