1 1/3 c extra virgin olive oil
3 large eggs
1 1/4 c soy milk or non dairy milk of choice
1 1/2 tbs grated orange zest
1/4 c freshly squeezed orange juice
1/4 c Gran Marnier
1 1/4 c granulated sugar
1/2 c light brown sugar
2 c ap flour
1 1/2 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
powdered sugar for dusting
Preheat oven to 325 degrees F. Add a circle of parchment to the base of a 9" springform pan, and spray the paper and the sides well with cooking spray. Set aside.
In a large bowl, add the olive oil, and eggs and whisk to incorporate fully.
Add the dairy free milk, orange zest, orange juice, Gran Marnier, and whisk until combined.
Add the sugar and whisk again.
Add the flour, salt, baking powder, baking soda, and whisk again until combined. Do not overmix. The batter should be a bit runny.
Pour batter into prepared pan and place pan on baking sheet as a precaution in case of overflow. Bake for approx 70-80 minutes but start checking at an hour. Cake should be golden brown and domed in the center when done, and a toothpick inserted into the center will come out clean or with a few moist crumbs.
Allow cake to cool in pan for at least an hour before releasing it and allow cake to finish cooling on a wire rack.
Dust with powdered sugar prior to serving.
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