Healthy Olive Oil Cake Recipe

I absolutely love this olive oil lemon cake recipe because it’s a perfect balance of zesty lemon and rich, fruity olive oil, making every bite a bright and comforting experience. Plus, it’s super easy to make, and I feel like a total pro when I whip up something so delicious and Instagram-worthy for brunch with friends!

This is a recipe for a simple yet healthy cake made with olive oil. The cake is nutritious and delicious, with a flavor that is light and fruity.

Here are the reasons I love it:

1. The cake is made with all-purpose flour and extra-virgin olive oil.

Olive oil is so much healthier than butter or other oils, and it has a flavor that’s rich without being overbearing, as some flavored oils can be. For olive oil cakes, the oil must be good quality, but that doesn’t have to mean expensive.

San Francisco’s East Bay has several good sources of Californian extra-virgin olive oil that won’t break the bank, and these are both available at stores and delicious enough that they can be used in drizzling situations.

Ingredients

Universal flour: Supplies framework and carbs.

Sugar, in a granular form, adds sweetness as well as helping to hold in moisture.

Olive oil, especially of the extra-virgin variety, is the quintessential Mediterranean fat.

It is not only the most healthful of all fats, it also happens to be one of the most delicious, lending a rich flavor and a pleasantly oily mouthfeel to anything it touches.

Whether you use whole milk or almond milk, both provide moisture and a creamy quality that is complemented in the recipe by (but not limited to) using a high-protein flour.

A calcium source, either milk provides this important mineral for bone health.

Zest of lemon: A bright, citrusy flavor that is abundant in vitamin C.

Lemon juice: Citrusy tartness, aerates cake, source of ascorbic acid.

Ingredient Quantities

• 1 1/2 cups (180g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 3/4 cup (180ml) extra-virgin olive oil
• 3/4 cup (180ml) whole milk or almond milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest (from about 1 large lemon)
• 1/4 cup (60ml) lemon juice (from about 1 large lemon)
• Powdered sugar, for dusting (optional)

Instructions

1. Set your oven to 350°F (175°C) to warm up, and prep a 9-inch round cake pan. You can either use olive oil to grease it or employ trusty parchment paper to line the interior so your cake will pop right out when it’s cooled.

2. In a big bowl, combine the following by whisking them together: flour, sugar, baking soda, baking powder, and salt. Whisk until well combined.

3. In a separate bowl, whip the eggs until they are frothy and thickened, for about 2 minutes.

4. Slowly blend the olive oil into the eggs, followed by the milk, vanilla extract, lemon zest, and lemon juice, until the mixture is smooth and thoroughly combined.

5. Put the liquid components into the dry components and fold together with a spatula until blended. Be cautious not to mix too vigorously.

6. Transfer the batter to the cake pan you prepared earlier, and smooth it out if necessary.

7. Place in the preheated oven and set the timer for 40 to 45 minutes. You want to see a golden brown top when you take it out, and you can check for doneness with a toothpick. It should come out clean if what you’re baking is done.

8. Let the cake cool in the pan for around 10 minutes and then move it to a wire rack. Let it cool completely.

9. When the cake has completely cooled, dust the top with powdered sugar, as preferred.

10. Serve the cake as it is or with fresh fruit. Enjoy your healthy olive oil cake!

Equipment Needed

1. Oven
2. 9-inch round cake pan
3. Parchment paper (optional)
4. Whisk
5. Two mixing bowls
6. Measuring cups and spoons
7. Zester or grater
8. Spatula
9. Toothpick
10. Wire rack for cooling

FAQ

• Can I use a different type of flour?Certainly, you can use whole wheat flour instead of all-purpose flour, but you may find the finished product has a denser texture. If you prefer a gluten-free option, you can use gluten-free all-purpose flour; just be aware this will also yield a denser product.
• Is there an alternative to using granulated sugar?You can replace granular sugar with either coconut sugar or honey. When using honey, you should cut back slightly on the amount of other liquid ingredients in the recipe.
• Can I use a different oil instead of olive oil?You can use a different oil, such as canola or avocado oil, in place of olive oil, and the cake will still have a delicious and unique flavor. However, if you want to swap the oil for another kind and still enjoy that signature taste, try using a pretty neutral oil, like canola or avocado oil, which won’t interfere with the lovely taste of the cake.
• How can I make this cake dairy-free?Use almond milk or any other plant-based milk to make the cake dairy-free.
• Can I omit the lemon from the recipe?Brightness and flavor come from the lemon zest and juice, but if you prefer, you can leave them out or substitute them with orange zest and juice.
• Do I need to refrigerate this cake?For up to 3 days, it’s best kept at room temperature in an airtight container. Changes in texture can occur because of refrigeration, but in warm climates, refrigerating can be a better option for keeping it fresh.
• Can I add any toppings to this cake?Certainly! You could sprinkle the dish with powdered sugar or serve it with fresh berries to enhance the flavor and improve the dish’s visual appeal.

Substitutions and Variations

All-purpose flour can be swapped out for 1 1/2 cups (150g) of whole wheat flour that lends a nuttier taste and some extra fiber.
Coconut sugar: Using this allows you to replace the 3/4 cup (150g) granulated sugar with a much more natural sweetener.
When the recipe calls for whole milk or almond milk, you can use 3/4 cup (180ml) of oat milk as a dairy-free and nut-free substitution.
Olive oil, extra virgin: Use 3/4 cup (180ml) of avocado oil for a subtler flavor.
Juice from lemons: For a different citrus flavor, use 1/4 cup (60ml) of juice from oranges.

Pro Tips

1. Room Temperature Ingredients Ensure the eggs and milk (or almond milk) are at room temperature before using them. This helps create a smoother, more cohesive batter and promotes even baking.

2. Whisk Eggs Well When whisking the eggs, ensure they become frothy and slightly thickened. This incorporates air, leading to a lighter cake texture.

3. Gentle Folding When combining the wet and dry ingredients, fold them together gently with a spatula. Overmixing can result in a dense cake due to excessive gluten development.

4. Check the Olive Oil Use a high-quality extra-virgin olive oil for the best flavor. The olive oil greatly influences the cake’s final taste, so choose one with a flavor profile you enjoy.

5. Enhanced Lemon Flavor For a more pronounced lemon flavor, consider adding a teaspoon of lemon extract along with the vanilla, or increase the amount of lemon zest slightly. Just be careful not to overpower the delicate balance of flavors.