Olive Oil Cake Recipe

4.92 from 12 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: Mediterranean

Servings: servings

Calories: 267kcal

Author: Shadi HasanzadeNemati

Ingredients

½ cup olive oil pure
½ cup plain yogurt
2 large eggs
1 teaspoon vanilla extract
½ cup granulated sugar
1 ¼ cup all purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp kosher salt

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.

Video

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.

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