Maialino's Olive Oil Cake (Adapted by Becca Fox)

May  7, 2019
0 Ratings
Photo by Becca Fox
  • Prep time 30 minutes
  • Cook time 1 hour
  • Serves 24
Author Notes

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

What You'll Need
  • Olive Oil Cake
  • 1 cup almond flour
  • 1 cup coconut flour
  • 1 3/4 cups coconut sugar
  • 1 1/2 teaspoons fine sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/3 cups extra virgin olive oil
  • 1 1/4 cups unsweetened vanilla almond milk
  • 3 large eggs
  • 1 teaspoon lemon zest
  • 1/3 cup orange juice
  • 1/4 cup Cointreau or Grand Marnier
  • Coconut Milk Whipped Cream
  • 1 can of full-fat coconut milk, chilled
  • 2 teaspoons honey
  • 1/2 teaspoon vanilla
  • 1 packet stevia
  1. 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.)
  2. 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.
  3. Add the dry ingredients; whisk until just combined.
  4. 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.
  5. 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.
  6. For the whipped 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.
  7. Spread on cake and decorate with fresh berries.

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