Olive oil is not just for savoury dishes! In baking, it is an excellent substitute for butter, giving a moist texture and a subtly fruity flavour. Little known in traditional desserts, it is nonetheless a key ingredient around the Mediterranean, where it is used to make light, fragrant cakes.
Today we are sharing a recipe for olive oil cake that is simple, delicious and full of sweetness. A perfect bake for an afternoon snack, a light dessert or an indulgent brunch!
Why use olive oil in a cake?
Olive oil is an ingredient with many benefits, and using it in baking has several advantages:
Unrivalled moistness: unlike butter, which hardens as it cools, olive oil keeps cakes moist for longer.
A healthier alternative: olive oil is rich in monounsaturated fatty acids and antioxidants, which makes it a more balanced choice than butter.
A delicate, refined taste: its fruity aroma pairs beautifully with flavours such as vanilla, honey or citrus.
If you are unsure which type of oil to use, choose a mild, fruity extra virgin olive oil. An oil that is too intense could overpower the flavour of the cake.
Ingredients (serves 6 to 8)
- 200 g plain flour
- 150 g sugar
- 3 eggs
- 10 cl extra virgin olive oil
- 1 sachet of baking powder
- 1 pinch of salt
- 10 cl milk or natural yoghurt (for extra moistness)
- 1 tsp vanilla extract or orange blossom water
Method
1. Preheat your oven
Set your oven to 180°C (fan). Butter and flour a loaf tin or a round cake tin so the cake does not stick.
2. Mix the dry ingredients
In a mixing bowl, combine the flour, baking powder and salt. This distributes the raising agent evenly and ensures an even bake.
3. Whisk the eggs and sugar until pale
In another bowl, whisk the eggs with the sugar until the mixture is frothy and slightly pale. This step is essential for incorporating air and giving the cake a light texture.
4. Add the olive oil and flavourings
Gradually pour in the olive oil while whisking, then add the vanilla extract or orange blossom water to flavour the batter.
5. Combine the dry and wet ingredients
Add the flour mixture a little at a time, alternating with the milk (or yoghurt). Fold gently with a spatula so as not to overwork the batter and to keep it moist.
6. Bake the cake
Pour the batter into the tin and bake for 35 to 40 minutes. To check whether it is done, insert a knife blade into the centre of the cake: it should come out clean.
7. Leave to cool and enjoy
Take the cake out of the oven and let it cool slightly before turning it out of the tin. For an even more indulgent touch, dust it with icing sugar or serve it with a drizzle of honey.
A simple, elegant cake for every day
Olive oil cake is proof that simplicity and indulgence go hand in hand. Its moist texture and delicate fragrance make it a timeless dessert, perfect for a light, sweet break.
To get it just right, choose a mild, fruity extra virgin oil, such as the estate oils from Oikos Antalis, available among our bottles.
All that is left is to try this recipe and savour every bite! And if it becomes a favourite, do share your best variations with us.
And at Oikos Antalis?
For this cake, a round oil leaves room for the almond: Cuvée Agios Ilias, balanced and generous. Like all our cuvées, it is 100% Koroneiki, picked by hand, cold-extracted the same day and tested by an independent laboratory: 0.42% acidity against a legal limit of 0.8%, 359 mg/kg of polyphenols in the 2026 harvest.