NYC’s Betony & Olive Oil Blood Orange Cake Recipe {its vegan!}


Last Friday night I had the most flawless meal at Betony in NYC.

Executive chef Bryce Shuman, formerly of  Eleven Madison Park, oversees a diverse yet well curated menu, featuring smaller plates perfect for mixing and matching. The ten or eleven (I lost count!) perfect courses we shared merit a post of their own, but the desserts really stood out to me. Creative and unusual in the best way, the two desserts we enjoyed leaned pleasantly towards the savory side.

Tart honey crisp apple, herbal thyme, and sharp shaved cheddar come together beautifully with a little sweetness from flash frozen vanilla crème anglaise, overshadowing all the syrupy sweet apple desserts I’ve ever had. And an olive oil cake, accompanied by bergamot infused ice cream and a dark chocolate drizzle, stole the show; the moist olive oil cake perfectly balanced by the tang of the bergamot and the depth of the chocolate.

Inspired by these desserts, I set out to make my own olive oil cake. Pared with blood orange, dramatically dark red and currently in season, the olive oil flavor really shines. Not overly sweet, you can just as easily enjoy this cake plain as a mid-morning snack as you can with chocolate and a swathe of crème anglaise for an epic end to any meal.  The recipe for this cake is vegan, but I’ve noted non-vegan swaps if you prefer. Either way this is a recipe you won’t want to miss.


Olive Oil & Blood Orange Cake 


  • Cooking spray
  • 1 cup sugar
  • ¼ cup Earth Balance (or butter)
  • 2 tablespoons blood orange zest
  • 4 tablespoons Vegenaise (or 3 eggs)
  • 1 tablespoon vanilla extract
  • 1 ¾ cups all purpose flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup olive oil
  • ½ cup almond milk (or your favorite milk)


  1. Preheat your oven to 350 degrees. Spray a 9 x 5 inch pan liberally with your cooking spray.
  2. In a standing mixer fitted with the paddle attachment, beat together the sugar, Earth Balance, and zest for 5 minutes until light and fluffy.
  3. One at a time, add each tablespoon of Vegenaise (or your eggs), beating well after each addition. Add the vanilla extract, scrape down the sides of your bowl, and beat together until well combined. Your batter might look slightly curdled at this point, don’t worry!
  4. Combine your remaining dry ingredients in one bowl, and your remaining wet ingredients in another bowl, and with your mixer running on low, add the dry and wet ingredients, alternating between the two, and ending with the dry ingredients.
  5. Pour your batter into your prepared pan, and bake for 35 to 40 minutes, until a cake tester comes out clean. Let the cake cool for a few minutes, then flip it out of the pan, and enjoy!

To Serve: Cut the rind off of 1 blood orange, and cut out the segments to serve with the cake. This cake also pairs beautifully with dark chocolate, melted and drizzled or otherwise.

To view the full article, visit Devil Gourmet.

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