No, olive oil cakes are not just for the Kardashians. Though they may taste boujis, they are anything but. Have flour and a bottle of olive oil laying around the house? You’re halfway there.
This cake is honestly such a crowd-pleaser, I’m wondering why I haven’t tried an olive oil cake until this year. This cake is decadent yet light, rich yet airy — it’s the perfect way to end a summer meal or — top with a dollop of coconut whipped cream and a drizzle of lemon syrup accompanied by a steaming cuppa, and you’re ready to settle in for a night in front of the fire.
No matter the season, this cake is ready to serve up some smiles.
- 2 cups organic all-purpose flour
- 1 1/2 cups raw turbinado sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Celtic sea salt
- 3/4 cup EVOO
- 1/3 cup unsweetened apple sauce
- 1 cup unsweetened coconut milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 2 teaspoons vanilla extract
- A few sprigs of fresh rosemary
- A dusting of powdered sugar
- A dollop of coconut whipped cream
- Pre-heat your oven to 350*F.
- Line the bottom of your cake pan with a piece of parchment paper.
- Whisk together the wet ingredients (EVOO, apple sauce, vanilla extract, milk, lemon juice, lemon zest, and sugar) until the texture is consistent.
- In another bowl, combine the flour, baking powder and soda, and salt.
- Fold the dry ingredients into the wet, until the batter is smooth and thick.
- Pour the batter into the prepared cake pan.
- Bake 45 minutes to an hour.
- Once done, let cool for a half hour before serving. Then, dust with powdered sugar, garnish with rosemary, or serve up plain!