From the Cook

1/3

Orange Thyme Olive Oil Cake

Cooking with Conks Verified

Cookingwithconks.com

Ingredients

Warning0 allergens identified

Orange Thyme Olive Oil Cake

Cake

1 ¾ cups all purpose flourspoon & level method

1 tsp baking powder

½ tsp baking soda

½ tsp sea salt

⅓ cup soy milkor other plant-based milk (dairy milk would be fine too)

⅓ cup orange juicefreshly squeezed (about 2 oranges)

½ cup olive oil

1 tbsp flaxseed meal

3 tablespoons water

1 cup granulated sugar

1 ½ tablespoons orange zestabout 1-2 oranges

1 ½ tablespoons fresh thyme

1 tsp vanilla extract

Glaze

¾ cup powdered sugar

1 ½ tablespoons orange juice

½ tbsp orange zest

1 pinch salt

Instructions

Visit Blog

Instructions

Preheat oven to 350°F and spray a 9×5 inch loaf pan and line with parchment paper.

Mix the dry ingredients together in a bowl (flour, baking powder, baking soda, salt).

Make a flax “egg” by mixing the flaxseed meal with the water and let sit for about 7 minutes to thicken slightly.

Whisk together the orange juice and the milk and let sit for a few minutes. Doing this will mimic buttermilk, which helps react with the baking soda.

In a large bowl, add the sugar, 1 ½ tbsp orange zest, and the thyme. Rub them together with your fingers to infuse the sugar with orange and thyme flavors.

To the bowl with the sugar, mix in the olive oil, then the milk and orange juice mixture.

Add the vanilla and the flax egg.

Mix in the dry ingredients until just combined (don’t overmix).

Pour batter into prepared loaf pan and bake for 40 to 45 minutes or until a toothpick inserted into the cake comes out mostly clean and the middle looks cooked through. Remove from oven, let rest for 10 minutes, then gently transfer cake to a serving dish to cool.

Whisk together the glaze ingredients and pour glaze over the cake (can be done when cake is still slightly warm, or can let it cool completely first).

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Bloom Your Flaxseed Meal 🌱
Mix flaxseed meal with water and let sit for 5 minutes before adding to batter—this creates a binding gel that replaces eggs and ensures a moist, cohesive crumb structure.
Zest Before Juicing 🍊
Always zest your oranges before cutting and juicing them, as the fruit becomes difficult to zest once halved; store zest separately to preserve its fragrant oils.
Toast Fresh Thyme for Depth 🌿
Lightly toast your fresh thyme leaves in a dry pan for 30 seconds before chopping and adding to the batter to intensify their herbal flavor and prevent it from getting lost in the sweet citrus.
Olive Oil Quality Matters 🫒
Use a high-quality, fruity extra-virgin olive oil rather than light olive oil—it adds complexity and richness that complements the citrus and thyme beautifully.
Room Temperature Soy Milk Emulsification 🥛
Bring your soy milk to room temperature and whisk it with oil first before adding dry ingredients to ensure proper emulsification and a tender, even crumb without dense pockets.