Mini Orange Olive Oil Cakes

mini orange olive oil cakes

Ever since a certain celebrity cut a hole from the middle of her favorite olive oil cake back in 2020, the internet has been obsessed with olive oil cakes. I must confess that I was a fan of olive oil cakes long before that. I first tasted one at a restaurant years ago and fell in love. The flavor and texture was so delightful, that all it needed was a dusting of powdered sugar on top. Now that the dust has settled, I’m sharing my favorite orange olive oil cake recipe. Not because it’s trendy, but because it’s a really delicious recipe that tastes like spring.

I made cute little orange scented, personal cakes that are really just elegant cupcakes. The recipe is easily adapted to your tastes. You can switch up the orange flavor and substitute with lemon or any citrus of your choice. Even if you don’t like olive oil, you’ll still like these little cakes. I used light olive oil, rather than extra virgin olive oil, for a more subtle olive oil flavor. It’s also able to withstand higher temperatures. Feel free to use your favorite olive oil or replace it with the oil you prefer. Grape seed, avocado, canola and vegetable oil are some examples of oils you can use as a replacement.

This recipe contains almond flour. It helps with texture and flavor, so it’s a necessary ingredient. Almond flour can be pricey, but it’s good to have on hand. Adding it to your baked goods will make them more moist and tender. To find almond flour click here,

Print Recipe
Mini Orange Olive Oil Cakes
Course Dessert
Keyword cake, olive oil, orange
Servings
mini cakes
Ingredients
Mini Orange Olive Oil Cakes
Orange Simple Syrup
Course Dessert
Keyword cake, olive oil, orange
Servings
mini cakes
Ingredients
Mini Orange Olive Oil Cakes
Orange Simple Syrup
Instructions
Mini Orange Olive Oil Cakes
  1. Heat the oven to 350ºF (180ºC). Grease and flour a 12 serving muffin pan.
  2. In a medium bowl, whisk together the cake flour, almond flour, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, beat the sugar, eggs, orange zest and vanilla extract together until smooth.
  4. Gradually mix in the olive oil and beat until well combined.
  5. Stir in the dry ingredients in two additions, alternating with the milk and orange juice. Stir just until combined. Do not over mix.
  6. Fill the prepared muffin pan cups 2/3 full with batter. Do not overfill or cakes will be more difficult to remove.
  7. Bake for 10-12 minutes or until the tops look light golden, but still moist and a toothpick inserted comes out clean. They bake very quickly, so check them a few minutes early to avoid over baking.
  8. Cool the cakes in pan for 5 minutes. Remove them from pan and transfer to a cooling rack.
  9. Brush the warm cakes with orange simple syrup and allow to cool completely.
  10. When the cakes have cooled, dust with powdered sugar.
Orange Simple Syrup
  1. In a small saucepan, stir together the sugar, orange juice, lemon juice, and orange zest.
  2. Cook over low heat, stirring occasionally, just until the sugar is dissolved.
  3. Remove from heat and set aside to cool.