I discovered olive oil cake at a bakery in Salt Lake City where my sister lives and was just blown away at how moist, delicious, and complex it was. Olive oil makes the cake extremely moist and gives it a unique, subtle olive oil flavor that I just love in baked goods. I created a whole grain version that’s lightly sweetened with coconut sugar and gets topped with (my favorite) whipped yogurt and berries.
This makes for a patriotic July 4th dessert when you use a combination of raspberries and/or strawberries and blueberries. Serve it with whipped yogurt or vanilla ice cream! Highly recommend drizzling everything with olive oil at the very end!
Servings 10 People
Prep Time 15 minutes 
Cook Time 35 minutes Ingredients
- ¾ cup coconut sugar
- 3 eggs
- ½ tsp kosher salt
- 1 ½ tsp vanilla extract
- 1 cup extra virgin olive oil*
- 1 cup unsweetened almond milk
- Zest and juice of 1 lemon (about 3 tbsp juice)
- 2 cups whole wheat flour
- 1 ½ tsp baking powder
- Fresh berries, for topping
For the whipped yogurt:
- 1 cup heavy whipping cream
- 1 cup plain whole milk Greek yogurt**
- 3-5 tbsp sugar (cane or powdered)***
- Pinch of salt
- *Since this is olive oil cake, you want to use extra virgin olive oil (if you have a high quality one that you save for salads, use that one!).
- **Whole milk Greek yogurt is best for this recipe because it’s a lot thicker. Plain whole milk yogurt won’t yield the same thick and creamy result – it will be thinner and more runny. You can always make Greek yogurt out of regular yogurt by straining it through a cheesecloth.
- ***Start with 3 tbsp and add more, to taste. The cake is not super sweet.
Instructions
- Preheat the oven to 350F. Grease a 9-inch springform pan with olive oil and line with parchment. Alternatively you can bake this in a greased 8×8 or 9×9-inch baking dish.
- In a large bowl, add the sugar, eggs, salt and vanilla. Whisk until frothy, about 30 seconds.
- Slowly whisk in the olive oil and then the milk. Whisk in the lemon juice and zest. In a separate bowl, combine the flour and baking powder. Add the dry into the wet ingredients and use a rubber spatula to mix/fold until no flour remains (try not to over mix).
- Transfer to the prepared springform pan or baking dish. Bake for 35-40 minutes, or until a toothpick or knife comes out clean.
- Let cool completely (at least 2 hours). This cake is best at room temperature!
- In a large bowl, add the whipping cream and use an electric beater to beat on high until stiff peaks form (about 3-5 minutes). Add in the yogurt, sugar, and salt beat until combined and fluffy (just about 30 seconds).
- Serve the cake topped with whipped yogurt and berries. A drizzle of olive oil and sprinkle of salt really takes it up a notch.
Items you can prep ahead (optional)
- Mix together the dry and wet ingredients (keep separate until ready to bake)
- Bake this cake a day ahead and keep it on the counter. You want it at room temperature when you eat it.
Substitutions:
- To make it dairy-free, skip the whipped yogurt and top with coconut cream, dairy-free yogurt mixed with some sweetener, or vegan vanilla ice cream.
- Use any seasonal fruit on top – peaches, berries, cherries, etc…
- If you want more of a saucy fruit topping, add the berries to a pot with some water and maple syrup and cook over low heat, stirring often, until it breaks down, about 5 minutes.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Olive oil cake: up to 2 days on the counter or 7 days in the fridge. It’s best to wrap it tightly in plastic wrap for it not to dry out, but an airtight container works too.
- Whipped yogurt: up to 5 days in the fridge
Leftovers + Repurposing:
- This cake is SO good with coffee in the morning
- Make sure to eat it at room temp. If taking it out of the fridge, zap it in the microwave in 10 second intervals on low power.
- Top with whipped yogurt and berries.
- Pair it with plain Greek yogurt and berries for a protein and fiber-rich breakfast.
