Olive Oil Cake Recipe

Name: Olive Oil Cake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1/2 cup olive oil; 1/2 cup PLAIN yogurt; 2 large eggs; 1 tsp vanilla extract; 1/2 cup granulated sugar; 1 1/4 cup all purpose flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp kosher salt

User Reviews

4.9

36 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
8 servings
Calories
267 kcal
Course
Dessert
Cuisine
Mediterranean

Olive Oil Cake Recipe

Isaac Lopez

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This olive oil cake recipe is a classic. You won't need much more than a few pantry staples, a bowl and a whisk! It's moist and perfect as a dessert or an afternoon snack.

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Ingredients

Servings

1/2 cup olive oil pure
1/2 cup PLAIN yogurt
2 large eggs
1 tsp vanilla extract
1/2 cup granulated sugar
1 1/4 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt

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Instructions

Preheat the oven to 350°F and coat a 9-inch pan with cooking spray. Line the pan with a piece of parchment paper.
In a large bowl whisk the olive oil, yogurt, eggs, vanilla and granulated sugar for about 5 minutes until fully combined.
Add the flour, baking powder, baking soda and salt, Whisk until all is combined and there are no flour lumps left.
Pour the batter into the pan and bake in the oven for 35 minutes. You'll know the cake is ready once a toothpick inserted in the middle comes out with little to no crumbs.
Let the cake cool for 10 minutes and then take it out of the pan. Cool the cake completely before slicing.

Notes

You can use pure (regular) or light olive oil, using extra virgin olive oil will give the cake a bolder flavor.
You can use dairy-free plain yogurt such as soy or almond milk yogurt.
For an egg-free option try flax eggs instead of regular ones.
Either all purpose or cake flour would work for this recipe.
To mix the ingredients, you can use either a whisk or an electric mixer.
Store the leftovers in an airtight container and keep at room temperature for up to 3 days. To freeze this cake, let it cool completely then wrap in in two layers of plastic wrap and freeze for up to 4 months. To serve, thaw the cake in the fridge overnight.

Nutrition Information

Show Details

Calories 267kcal (13%) Carbohydrates 28g (9%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 48mg (16%) Sodium 167mg (7%) Potassium 88mg (3%) Fiber 1g (4%) Sugar 13g (26%) Vitamin A 83IU (2%) Vitamin C 0.1mg (0%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 267 kcal

% Daily Value*

Calories	267kcal	13%
Carbohydrates	28g	9%
Protein	4g	8%
Fat	15g	23%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	0.01g	1%
Cholesterol	48mg	16%
Sodium	167mg	7%
Potassium	88mg	2%
Fiber	1g	4%
Sugar	13g	26%
Vitamin A	83IU	2%
Vitamin C	0.1mg	0%
Calcium	40mg	4%
Iron	1mg	6%