Blood Orange Olive Oil Cake (original recipe from the NY Times)

by | May 2, 2017 | Recipes

One of my favorite things to do is read cookbooks and recipes as well as watch food television shows, all of which provide me with incredible inspiration and creative challenges, most especially when the recipe is not a 100% plant-based recipe.

In addition, friends and loved ones are constantly sending me recipes that they stumble upon. My partner’s daughter, Erika, forwarded this amazing recipe for a blood orange olive oil cake.  It was on the web, and although I’m not sure exactly when it was published, it was from the NY Times.  Ah, butter, buttermilk or yogurt, eggs, honey, whipped cream — ingredients called for in abundance in the original recipe as published in the NY Times By Melissa Clark.  I knew I had to immediately veganify this recipe; and have to tell you that the results were stellar.

Here’s the link to the article: and is shown verbatim below with my Veganification twists in parenthesis and bold type next to each ingredient requiring veganifying.   (When referring to another person’s recipes, I believe it is always critically important to ensure that proper credit is given.)  Other than swapping out the non-vegan ingredients for plant-based ones, I followed this recipe exactly as Melissa Clark suggested in her recipe.

Easy breezy.  I hope this inspires you to veganify recipes that are your either your family heirloom recipes and/or that you come across during your culinary adventures.

8 to 10 servings

Blood Orange Olive Oil Cake (original recipe from the NY Times)

1 hr, 20

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  • Butter for greasing pan (use a vegan butter spread, such as Earth Balance, or coconut oil)
  • 3 blood oranges
  • 1 cup sugar
  • Buttermilk or plain yogurt (if you prefer a buttermilk-like ingredient, add a splash of apple cider vinegar to a vegan milk alternative; or you can use a vegan unsweetened, plain yogurt.)
  • 3 large eggs (I used VeganEgg; however, I mixed six tablespoons Vegan Egg into 3/4 cup ice cold water.)
  • 1 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ? cup extra virgin olive oil
  • Honey-blood orange compote, for serving, optional (see note) (Easily substitute either brown rice syrup, agave nectar, coconut nectar, or maple syrup for the honey.)
  • Whipped cream, for serving, optional (Place a can of full-fat coconut milk in the refrigerator for 12-24 hours. When ready, remove from refrigerator, scrapping out the solid mass into a cold bowl. Sprinkle with about a tablespoon of vegan confectioner’s sugar and a teaspoon of vanilla extract on top. Whip using a portable hand mixer, stand mixer, or hand whisk until stiff peaks are formed.)


  1. Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan. Grate zest from 2 oranges and place in a bowl with sugar. Using your fingers, rub ingredients together until orange zest is evenly distributed in sugar.
  2. Supreme an orange: Cut off bottom and top so fruit is exposed and orange can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut orange segments out of their connective membranes and let them fall into a bowl. Repeat with another orange. Break up segments with your fingers to about 1/4-inch pieces.
  3. Halve remaining orange and squeeze juice into a measuring cup. You will have about 1/4 cup or so. Add buttermilk or yogurt to juice until you have 2/3 cup liquid altogether. Pour mixture into bowl with sugar and whisk well. Whisk in eggs.
  4. In another bowl, whisk together flour, baking powder, baking soda and salt. Gently whisk dry ingredients into wet ones. Switch to a spatula and fold in oil a little at a time. Fold in pieces of orange segments. Scrape batter into pan and smooth top.
  5. Bake cake for about 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack for 5 minutes, then unmold and cool to room temperature right-side up. Serve with whipped cream and honey-blood orange compote, if desired.


Tip – To make a honey-blood orange compote, supreme 3 more blood oranges according to directions in Step 2. Drizzle in 1 to 2 teaspoons honey. Let sit for 5 minutes, then stir gently.

*An important aspect of sharing original recipes is to give proper credit to the author(s) of the recipe(s). I hope that you enjoy using these recipes and making them your own; but please do so with that integrity in mind. With much gratitude. Linda


Nutrition Facts
    Amount Per Serving
  • Calories 2944
  • % Daily Value*

  • Total Fat: 152 g 233.85%
  • Saturated Fat: 21 g 105%
  • Cholesterol: 0 mg 0%
  • Sodium: 1736 mg 72.33%
  • Potassium: 238 mg 6.8%
  • Total Carbohydrate: 373 g %
  • Sugar: 202 g
  • Protein: 23 g
  • Vitamin A: 0%
  • Calcium: 183 mg 18.3%
  • Iron: 10 mg 55.56%
  • * Percent Daily Values are based on a 2000 calorie diet.

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