Olive Oil Cake Recipe

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There are three really great things about this olive oil cake. First, economy—save for a couple of easy-to-find fresh ingredients like OJ and rosemary, it’s a pretty pantry-friendly baking project. Second, olive oil acts as a secret weapon adding extra moistness. And finally, thanks to a genius flour mix made with almond meal, coconut flour, pecans, and walnuts, this dessert is gluten-, grain-, and dairy-free, too.


Yield: 10 servings
Active Time:


For the cake
2 ½ cups Pamela’s Nut Flour Blend
¾ cup tapioca flour
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
½ cup honey
½ cup extra virgin olive oil
¼ cup freshly squeezed orange juice
Zest of 1 orange (about 1 tablespoon)
1 teaspoon vanilla extract

For the glaze
3 tablespoons freshly squeezed orange juice
Zest of 1 orange (about 1 tablespoon)
¼ cup honey
½ teaspoon vanilla extract
⅛ teaspoon salt

Clementines, thinly sliced


Preheat the oven to 350 degrees F and line the bottom of a 9-inch springform pan with parchment paper.

Make the cake
Whisk the nut flour, tapioca flour, baking soda, and salt in a large bowl. In a medium bowl, whisk the eggs, honey, olive oil, orange juice, zest, and vanilla. Add the wet ingredients to the dry, and stir until combined. Pour the batter into springform pan and bake for 20 to 25 minutes, until the middle is set and a toothpick comes out clean. Cool completely before releasing, then invert cake onto a plate. Arrange sliced oranges around the perimeter.

Make the glaze

Combine all glaze ingredients in a small saucepan and warm over medium heat. Once boiling, reduce heat and simmer about 5 minutes, or until the glaze has thickened slightly and is reduced by half. Discard rosemary sprig, then pour over the cooled cake.

Recipe credit: Angela Gaines


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