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
  1. Preheat oven to 350 degrees F. Spray a 8x8 inch square baking pan with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
Recipe by Wright Family Table at https://www.wrightfamilytable.com/blood-orange-olive-oil-snacking-cake-with-salted-caramel-frosting-egg-free/