I have been looking into healthier baked dessert options. I think cake hardly qualifies as health food, but I had read about olive oil cake and wanted to try my hand at it. Luckily I had seen this recipe at Jamie’s blog: Life’s A Feast. She uses some whole wheat pastry flour in the recipe, but I made it with all AP flour since I didn’t have any whole wheat pastry flour on hand. Jamie shares her beautiful writing and delectable recipes in her blog, definitely go check it out!
This olive oil cake is moist and delicious. I used a strongly flavored fruity/peppery olive oil that the boyfriend brought me from Algeria. Be warned, the cake will taste like olive oil and maple syrup, which is great if you like both. I suppose you could use a “light” olive oil which will have a subtle olive oil flavor if you wanted a more neutral tasting cake. And of course, olive oil in cake may not be your cup of butter, in which case feel free to substitute the 1/3 cup olive oil in the recipe with melted butter.
I also had some raspberries, and could not resist making a raspberry coulis to serve with the cake. Raspberries are healthy, right?! (Ok, let’s ignore the part about the sugar in the sauce) The tart flavor of the raspberries went well with the light and moist cake. Now that I have made my first olive oil cake, I can’t wait to make more. Do you have any olive oil baked good recipes to share? I may try to make an olive oil pound cake next!
Vanilla Cake with Olive Oil and Maple Syrup
Adapted from Peter Berley’s The Modern Vegetarian Kitchen via Life’s A Feast
2 cups all-purpose flour
1 teaspoons baking powder
1 teaspoons baking soda
½ teaspoon salt
1 cup maple syrup
2/3 cup water
1/3 cup olive oil or melted unsalted butter
2 teaspoons apple cider vinegar
1 tablespoon vanilla
Powdered sugar for sprinkling
1. Pre-heat the oven to 350°F. Oil a 9-inch cake pan and dust with flour.
2. Sift together the flours, baking powder, baking soda and salt into a large bowl.
3. In a small bowl, whisk together the maple syrup, water, oil, vinegar and vanilla.
4. Slowly add the wet ingredients into the dry ingredients and stir together with a whisk until combined.
5. Pour the batter into the pan and bake for 25-30 minutes until the cake is set in the center and a tester inserted in the center comes out clean. Cool the cake for 10 minutes in the pan, then turn out into a wire rack to let completely cool.
6. Once the cake cooks, sift powdered sugar over it.
2 pints raspberries
Juice and zest of ½ a lemon
¼ to ½ cup sugar (to your preference and depending on how tart your raspberries are)
1. In a medium saucepan, over medium-high heat, cook raspberries with sugar, lemon juice, and 2 tablespoons water until cooked through, they should fall apart. About 10-15 minutes.
2. Process in blender until smooth. Strain through a fine mesh strainer.
Lovely blog and pics!
Yum! Looks so delicious! I could eat the raspberry coulis with a spoon!
Your cake is beautiful. I’ve been thinking of making an olive oil cake. Thanks for the reminder from seeing your post!
Things we make–Thank you!
Maria–That is exactly what I ended up doing with the leftover raspberry coulis 🙂
Shelley–I was so excited to make my first olive oil cake, I can’t wait to make more!
Sorry it took me so long to find my way here – I was on vacation! I am so glad you made and enjoyed this cake. Yours looks scrumptious! There is the sister chocolate version of this cake in the cookbook which I will send to you. It is even more outrageously delicious than the vanilla one. I think the raspberry coulis is perfect with this cake and I will say that sugar is perfectly fine as far as healthy goes! I make this cake because there are no butter nor eggs, both of which is bad for husband. Delicious! xoxo
Jamie–I would have never thought of making this cake if I had not seen it on your blog! I actually made a second one for a a little 6 year old girl for her birthday, she has dietary restrictions: no eggs or butter too! And her mom prefers for her not to have processed sugar, so this was perfect! I would love to get the chocolate version! Hope you had a great time while on vacation. Hugs!
I love this recipe, and am planning on making it with date syrup, but can it be frozen?