This Olive Oil Orange Cake is extra moist, tender and full of flavor. Plus, it is refined sugar-free! Fresh orange juice and zest give the cake the right amount of citrus, and olive oil keeps the cake moist and adds sophisticated flavor.
Preheat oven to 350F degrees and adjust rack to middle position. Butter and flour a 9-inch round cake pan - tap out excess flour and line the bottom of the pan with parchment paper cut to fit.
In a 2-cup liquid measuring cup, zest one of the oranges using a microplane rasp, then juice the orange. Add the milk, eggs, honey and olive oil and whisk until completely combined.
In a large mixing bowl, whisk the flour, cornmeal, baking powder, baking soda, and salt until combined. Add the liquid ingredients and gently mix with a rubber spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan. Bake for 40-50 minutes, or until a toothpick inserted in the middle comes out with just a few moist crumbs. Cool the cake in the pan on a wire rack for 30 minutes. Invert the cake onto the wire rack, then re-invert so it is right side up - and cool the cake completely.
While the cake is cooling, peel 2 of the oranges using a small paring knife to remove the rind and pith. Slice the whole oranges into thin slices.
Open the can of coconut milk and scoop out the coconut solids into a small mixing bowl. Add the honey and vanilla extract and using a hand-held mixer, beat on medium-high speed for at least 5 minutes, or until soft peaks form.
Once the cake is completely cool, top with the whipped cream and spread to just the edge of the cake. Arrange the orange slices on top of the whipped cream. Serve and enjoy!
The cake is best served at room temperature. Leftovers should be stored in a refrigerator (because of the whipped cream). Cover cut ends of the cake with plastic wrap to keep it from drying out. The entire cake can be covered with plastic wrap, though the best way to store the cake is in a cake carrier in the fridge.