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Olive Oil Cake with Whipped Yogurt and Berries

Prep Time 15 minutes
Cook Time 35 minutes
Servings 10 People

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.

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.

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 8x8 or 9x9-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.

Notes

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.