I always get a little sad to say goodbye to holiday cooking and baking. Sure, many dishes can be made year round, but there are certain flavors and recipes that are so tied to holiday memories that we reserve them for November and December. Thankfully, winter citrus starts popping up in stores just in time to ward off January doldrums.
This cake uses one of my favorite egg-free olive oil bases, with the blood oranges brightening it up with a touch of tart citrusy flavor. You finish it all off with a luxurious salted caramel frosting for a lovely cake on a wintery January day.
Blood Orange & Olive Oil Snacking Cake with Salted Caramel Frosting (egg-free)
Prep time
Cook time
Total time
Serves: 9-12
Ingredients
- For the cake:
- 1½ cups all purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 5 tablespoons olive oil
- 1 tablespoon blood orange zest
- 3 tablespoons blood orange juice
- 1 teaspoon white vinegar
- ¾ cup milk (both almond or dairy milk work)
- For the frosting:
- ¾ cup butter, softened
- ⅓ cup salted caramel (homemade or store bought)
- 1½ cups confection sugar
- Sea salt, to taste
- 1 teaspoon vanilla
- 2 tablespoons heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Spray a 8x8 inch square baking pan with non-stick cooking spray.
- Whisk flour, sugars, baking soda, and salt together in a large mixing bowl. Add vanilla, olive oil, blood orange juice and zest, and then vinegar on to the top of the wet ingredients, then pour almond milk over the top. Stir or whisk together until just combined.
- Pour into prepared pan. Bake in preheated oven for about 25-30 minutes, until a cooked through and toothpick inserted in the center comes out clean. Remove from oven and let cool before frosting.
- While cake cooks and cools, make the frosting. In a mixing bowl, cream together butter and caramel until lightened in color and fluffy, about 3-4 minutes. Add confectioners sugar, beating until incorporated. Add a pinch of salt, vanilla, and heavy whipping cream. Beat for another 2-3 minutes, until light and airy. Evenly spread over cooled cake.
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