Healthy Olive Oil Cake Recipe - A Sweet and Nutty Twist

Recipes & Pairings
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Me again…

I’ve been experimenting with EVOO in baking for a while now, and let me tell you — it’s a game-changer. Olive oil is rich in healthy fats and can add a beautiful, fruity depth of flavor to desserts. One of my favorites is this healthy olive oil cake — it’s moist, fragrant, and has a slight nutty taste that comes from the oil. Plus, it’s not as heavy as your typical butter-based cakes.

Luca’s Healthy Olive Oil Cake

This cake is perfect for those who want to indulge without the guilt — made with high-quality EVOO, whole wheat flour, and a touch of honey. Trust me, you won’t miss the butter.

Ingredients

  • 1 cup extra virgin olive oil (I recommend a robust, early-harvest oil for that full, fruity flavor)
  • 1 1/2 cups whole wheat flour (for a healthier, nuttier base)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 3/4 cup honey (or maple syrup for a lighter sweetness)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup fresh orange juice (adds a nice citrusy note!)
  • Zest of 1 orange (for extra flavor punch)
  • 1/2 cup chopped almonds or walnuts (optional, for added crunch)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat the eggs with the honey and vanilla extract until smooth and combined.
  4. Slowly pour in the olive oil while continuing to whisk — this is key to getting a smooth, velvety batter.
  5. Add the fresh orange juice and zest, then mix until well incorporated.
  6. Gradually fold in the dry ingredients until the batter is just combined.
  7. Stir in the chopped almonds or walnuts, if using, for a delightful crunch.
  8. Pour the batter into your prepared cake pan and smooth out the top.
  9. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serving Suggestions

  • Dust with powdered sugar or drizzle with a bit of honey for a little extra sweetness.
  • Serve with a side of whipped cream or a dollop of Greek yogurt to keep it light and refreshing.
  • Pair with a glass of chilled white wine or a fruity iced tea for the perfect dessert moment.

Why EVOO Works So Well Here

I’m a firm believer that good olive oil can elevate a recipe, and this cake is no exception. EVOO adds a subtle richness and depth of flavor without being overpowering. It’s also a healthier fat source compared to butter or other oils, so you can indulge without guilt. Plus, EVOO keeps the cake moist and adds that fruity, peppery finish that perfectly complements the citrusy zest.

Your Turn!

Do you use EVOO in your baked goods or desserts? What are your favorite ways to incorporate olive oil into sweets or savory dishes?
Drop your thoughts and any other recipes below — can’t wait to hear your delicious creations!

Luca