Desserts, Recipes

Olive Oil Cake

This olive oil cake is a simple, one-bowl recipe that gets better as the days go on. Serve with a dusting of confectioner’s sugar or with a dollop of whipped cream and fruit.

Spring is here and quite honestly in Miami it’s been feeling like summer these last few weekss. While turning on the oven is the last thing I want to do, this cake actually tastes better the following day. Bonus for me is that I can make it at night when it’s cooled down some and voila it’s ready for the next day. Easter and Passover are around the corner, add this olive oil cake to your menu!

If you’ve never used olive oil in your baking, this cake is a great place to start. Olive-oil makes the cake tender and moist. While you might be thinking it makes the cake healthier, remember, a dessert is a dessert. Traditionally olive oil cake will be paired with citrus flavors, think orange or lemon, however, you want to use a high-quality olive oil in this recipe without an added flavor profile in the oil.

Ingredients: Olive Oil Cake

Extra-Virgin Olive Oil – an olive oil cake tastes like whatever flavor you make your cake. If you add lemon, it’ll taste like a lemon cake. Lemon and Orange are the traditional flavors used, however, I went with vanilla. Almond extract would work nicely as well. Simply make sure to use a brand that isn’t fruity in flavor.
Almond Flour – Some will describe this addition as giving a nutty flavor. Simply added/created here to see if this cake could be gluten-free. The one caveat is that it is super crumbly. It’s why I love making it the night before, so that it can chill in the refrigerator and make for easy slicing the next day. Not to mention it tastes better!
Cornmeal – Once again, going for the gluten-free option, the cornmeal adds a little bit of grit otherwise known as texture in the recipe. I love the addition and haven’t tested this recipe with an all-purpose flour or cake flour.
Sugar – Reason being this is a dessert and not ‘healthier’ just because the cake uses olive oil. Sugar is used to sweeten the cake and cannot be substituted with maple syrup or honey. Either way that wouldn’t make it healthier either.
Vanilla Extract – Taking on the flavor of whatever extract you add here. Honestly the cake doesn’t taste like olive oil. Simply adds to the moistness and tenderness of the cake.
Eggs – This cake isn’t vegan. It definitely requires the use of eggs. Remember to set them out for a few minutes in order to come to room temperature as this allows for them to combine easier.
Baking Powder – Our leavening agent. Baking powder not to be confused with baking soda is a must add in here. Make sure your baking powder is fresh and not old, otherwise the cake won’t rise.
Whipped Cream – Going big here, but a simpler topping could be just a sprinkling of confectioner’s sugar if you’d like to make it even simpler.
Fruit – Use what’s in season or what your favorite fruit is. Peaches, nectarines, or other berries would pair great also.

bowl full of olive oil, sugar, and eggs to make an olive oil cake

Cornmeal being added to a bowl for olive oil cake

How To Make Olive Oil Cake

Preheat oven to 350˚F. Grease and line an 8-inch round cake pan.
In a large mixing bowl whisk together the sugar, olive oil, eggs, and extracts until fluffy, about 2 minutes.
Add the almond flour, cornmeal, baking powder, and salt. Stir until combined. Aim to not over mix, if possible.
Transfer mixture to prepared cake pan and bake for ~45 minutes. Cover with foil if getting too brown and keep baking, possibly for 55 minutes, until a fork inserted in the center comes out clean.
Let cake cool completely on a baking rack before removing.
When ready to serve, top with whipped cream & sliced strawberries (the fruit of your choice and what’s in season!)