Olive oil cake is the trendy dessert for fall and we could not be more excited about it!

Ever wonder if there was such a thing as a healthy cake? Olive oil cake is a light and sweet cake perfect for an afternoon snack or a late-night craving. It is becoming a trend for fall desserts and we could not be more excited about it!

What makes an olive oil cake unique is that you are incorporating the rich flavor of olive oil to a sweet cake. Also as previously stated in our past post about baking with olive oil, as it replaces butter in this recipe, you are adding healthy fats to your yummy fall dessert! Even butter lovers admit that extra virgin olive oil makes a delicious substitute in making cakes, brownies and other desserts. 

We cannot help but recommend both Joy and Vitality for this recipe because of what they can offer to your cake. Joy's undertones of almond and pepper-y aftertaste will contrast the citrus zest well, and Vitality's undertones of fig and apple compliment the fruity flavors. 

In this recipe (original recipe linked here), an orange-flavored liqueur is used, however you can use any type you would like to add your own personal touch to the cake. 


 2 cups (250g) all-purpose flour
1 3/4 cups (350g) sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups (285g) extra-virgin olive oil
1 1/4 cups (305g) whole milk
3 large eggs
1 1/2 tablespoons grated orange zest
1/4 cup (60g) fresh orange juice
1/4 cup (55g) Grand Marnier liqueur 



Preheat the oven to 350 degrees.

Apply Olive oil or butter spray to a 9- inch cake pan that is 2 inches deep and line the bottom with parchment paper. If your cake pan is less than 2 inches deep, divide batter between two pans and check on them after 30 minutes.

Gather two bowls. First, mix your flour, sugar, salt, baking soda, and baking powder with a whisk.

In another bowl, mix the olive oil, eggs, orange zest, orange juice, and Grand Marnier. Lastly, add dry ingredients and whisk them all together.

Pour the batter into a the preheated pan and bake it for an hour until the top is golden and the cake tester comes out clean. Move the cake to a rack and let it rest for thirty minutes.

Run a knife around the pan and invert the cake onto the rack. Let it cool for two hours.


Love this recipe or have tried any other recipes? Let us know and tag us on Instagram @yourolivoamigo !


Link to original recipe- https://www.tfrecipes.com/maialinos-olive-oil-cake/

Photos via iStock