Honey Olive Oil Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This honey olive oil cake is one of my favorite weeknight desserts because it comes together in under an hour and tastes absolutely divine. The beauty of using olive oil instead of butter is that you get a wonderfully moist crumb while sneaking in some heart healthy monounsaturated fats. Honey adds natural sweetness and a subtle floral note that makes this cake feel special without any fussy techniques. The whole thing bakes in just 25 minutes, making it perfect for when you want something homemade but don't want to spend your evening in the kitchen. Topped with almonds and a hint of cocoa, it's simple enough for beginners yet elegant enough to impress.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100honey
- 120olive oil
- 4large eggs
- 10baking powder
- 5salt
- 2vanilla extract
- 50diced almonds
- 25unsweetened cocoa powder
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F).
Tip: Line the bottom of a 20cm round cake pan with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Tip: Mix well and set aside.
- 3
In a large bowl, whisk together olive oil, honey, eggs, and vanilla extract.
Tip: Mix well and set aside.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
Tip: Do not overmix.
- 5
Stir in diced almonds and unsweetened cocoa powder.
Tip: Fold gently to avoid deflating the batter.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Bake for the first 15 minutes with the door ajar.
- 7
Continue baking for an additional 10-12 minutes or until a toothpick inserted comes out clean.
Tip: Let the cake cool in the pan for 5 minutes before transferring to a wire rack.
- 8
Let the cake cool completely before serving.
Tip: Enjoy warm or at room temperature.
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