Olive Oil Orange Cake {Gluten Free}
Prep time
Cook time
Total time
Serves: 8 Slices of Cake
  • 1 white cake mix for and 8 or 9 inch round cake (I use Beyond the Grain Gluten Free Mix)
  • ¼ cup + 2 tbsp extra virgin olive oil (I use Castillo de Pinar)
  • ½ cup milk
  • 2 tbsp fresh squeezed orange juice
  • zest of 1 orange
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp honey
  • 1 tsp Castillo de Pinar Citrus Balsamic Reduction
  1. Preheat the oven to 350 degrees.
  2. To a mixing bowl, add eggs, olive oil, orange zest, and vanilla.
  3. Mix until well combined. It will become a pale yellow colored mixture.
  4. In a small bowl add milk and orange juice.
  5. Add the cake mix to the egg and oil mixture.
  6. Pour in the orange juice and milk.
  7. Mix until combined and smooth. (about 30-45 seconds)
  8. Pour the batter into a well greased 8 inch round cake pan.
  9. Bake for 25-29 minutes until a toothpick comes out mostly clean. It may have small crumbs but make sure it is not wet batter.
  10. Make the glaze by mixing honey and the citrus balsamic reduction together and set aside.
  11. Let the cake cool completely.
  12. Drizzle on the glaze just before serving.
*I have not tested this with a cake mix that is not gluten free. However, if you want to make this with a regular cake mix, swap the oil or butter for olive oil. If you are substituting olive oil for butter, see the conversion chart in this post. Replace some of the water called for by your cake mix with the orange juice and add in orange zest. Follow everything else to the package directions.
Recipe by Gluten Free Jess at https://glutenfreejess.com/2015/08/19/olive-oil-orange-cake-gluten-free/