I love to bake but my husband & I have been doing more whole30/paleo eating which means traditional baked goods aren't usually an option! I decided to make this cake without any refined flour/sugar or dairy. It is a very dense cake, a thin slice goes a long way but definitely delivers on the taste of olive oil!
I also made a coconut milk whipped cream to "frost" the top of the cake. —Becca Fox
Olive Oil Cake
1 3/4 cups
1 1/2 teaspoons
fine sea salt
1 1/3 cups
extra virgin olive oil
1 1/4 cups
unsweetened vanilla almond milk
Cointreau or Grand Marnier
Coconut Milk Whipped Cream
can of full-fat coconut milk, chilled
In This Recipe
Heat the oven to 350° F. Spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. Spray the top of the paper with cooking spray. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)
In a bowl, whisk the flour, sugar, salt, baking soda and powder. In a larger bowl, whisk the olive oil, milk, eggs, orange zest and juice and Cointreau.
Add the dry ingredients; whisk until just combined.
Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
Run a knife around the edge of the pan, invert the cake onto the rack. Wrap a 10" cake board with plastic wrap, then place two more long pieces cross-wise over your cake (on the rack). Flip the cake over onto the plastic wrap / board and wrap. Cool in the freezer.
For the whipped topping...in a mixing bowl, spoon out the coconut fat on the top of the can. Add other ingredients & whisk until combined and slightly fluffy. This cream will be not as fluffy as traditional cream but it holds its shaped when spread onto the cake.