How to Make the Perfect Olive Oil Cake in 3 Simple Steps

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.

Preheat oven to 175°C (350°F).

Lightly grease a loaf pan with olive oil and line the bottom and sides with parchment paper.

In a large bowl, mix together flour, sugar, salt, baking soda, and baking powder.

In another bowl, whisk together olive oil, milk, eggs, orange zest, orange juice, and Cointreau.

Pour the wet mixture into the dry ingredients and mix until just combined, ensuring there are no large lumps.

Pour the batter into the prepared loaf pan.

Bake for 45–55 minutes, or until golden and a skewer inserted comes out clean.

Let the cake cool completely before unmolding.

For the slow-roasted strawberries, preheat oven to 120°C (250°F).

Halve or quarter strawberries depending on their size and toss with sugar in a baking dish.

Roast in the oven for about 2 hours, tossing once halfway, until jammy but still holding their shape.

Transfer the strawberries to a bowl and deglaze the baking dish with a splash of hot water to create a glaze.

Once the cake is cooled, unmold and place on a serving plate, brushing the top with the strawberry glaze.

Spoon the slow-roasted strawberries over the top, slice, and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens