Olive Oil Cake

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

almond flour

🥗Healthier: ground oats

💰Cheaper: all-purpose flour

Ground oats provide a similar texture at a lower cost.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Brown sugar is often less expensive and adds moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Water can be used for a lighter cake, reducing calories.

Combine all-purpose flour, baking powder, baking soda, and salt in a bowl and stir together. Set aside.

In another bowl, add olive oil, eggs, and sugar. Mix together until combined.

Add fresh lemon juice, lemon zest, and vanilla extract to the mixture and mix well.

Alternate adding the dry ingredients and milk to the wet mixture, starting with half of the dry ingredients, then the milk, and finishing with the remaining dry ingredients. Stir until combined.

Prepare a 9-inch cake pan by spraying it with non-stick baking spray and placing a parchment circle in the bottom.

Pour the cake batter into the prepared cake pan.

Sprinkle a little sugar over the top of the cake for a sugary crust.

Bake in the oven for about 45 to 55 minutes until golden brown and a toothpick comes out clean.

Let the cake cool in the pan for about 15 to 20 minutes before removing it to cool completely on a cooling rack.

Once cooled, transfer the cake to a serving platter or cake stand.

Dust the cake with powdered sugar and garnish with sliced lemons and raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens