Orange Thyme Olive Oil Cake

This Orange Thyme Olive Oil Cake is the perfect way to celebrate citrus season. It’s soft, moist, spongy, and it has the most delicious orange glaze. This mouthwatering cake is also totally plant-based, but even fans of dairy and real eggs will love it. Baked in a loaf pan, it’s also a nice size and the perfect dessert for your next tea party!

Author: Cooking with Conks

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 9 Servings

Calories: 349 kcal per serving

Ingredients

1 ¾ cups - all purpose flour
1 tsp - baking powder
½ tsp - baking soda
½ tsp - sea salt
⅓ cup - soy milk
⅓ cup - orange juice
½ cup - olive oil
1 tbsp - flaxseed meal
3 tablespoons - water
1 cup - granulated sugar
1 ½ tablespoons - orange zest
1 ½ tablespoons - fresh thyme
1 tsp - vanilla extract
¾ cup - powdered sugar
1 ½ tablespoons - orange juice
½ tbsp - orange zest
1 pinch - salt

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).

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