Sweeten Your Life With a Slice of Olive Oil Cake!

There’s nothing quite like the aroma of freshly baked treats filling the kitchen. These recipes, contributed by our member companies at the North American Olive Oil Association, highlight the versatility of olive oil in desserts—from classic cakes to rich cheesecakes and fruity no-bake options. Each recipe showcases the unique depth and moisture olive oil brings, elevating desserts to a new level of flavor. Perfect for any occasion, these treats are a delightful way to experience olive oil in a fresh, creative way. Explore these member-contributed recipes and find a new favorite to enjoy and share!

Sunday Fluffy Chocolate Cake
Recipe by: OLYFO

• 180g olive oil (to replace 225 grams of butter)
• 225g sugar
• 225g flour
• 4 eggs
• 5 tbsp milk
• 2 teaspoons baking powder
• 4 tablespoons pure cocoa powder
• 1 pinch of salt

• First you separate the eggs into whites and yolks, then you beat the egg whites and salt with a hand mixer until stiff peaks form, add the sugar to the egg yolks and stir with the mixer until a white egg foam is formed and set aside.
• Add the olive oil and mix it in briefly
• Pour the flour, cocoa powder and baking powder and spread it over the cream
• Stir in the dry ingredients while pouring in the milk by the tablespoonful
• Finally line your baking pan with baking paper and grease it with a little of olive oil and pour the dough into the pan and place it in the preheated oven.
• After 20 to 25 minutes the chocolate cake is ready
  

   

• 5 oz olive oil
• 2 eggs
• 1/2 cup of sugar
• 5 tbsp flour
• 1 tsp vanilla extract
• 3 tbsp dark chocolate powder
• A pinch of salt
• Springform cake pan, 8-10 inches (20-25 cm) in diameter

• Preheat the oven to 365°F 
• Place all the ingredients in a bowl, one by one, in any order. Mix everything together, and incorporate ingredient by ingredient, using a wooden spoon or blender to make a uniform batter that has a smooth consistency and no lumps. 
• Once all of the ingredients are thoroughly mixed, prepare the pan. We recommend using a springform pan 8-10” in diameter (20-25 cm); both circular and rectangular molds offer excellent results, although a circular pan is advisable if you plan on serving the cake in portions. 
• Grease the pan and then line the bottom with greased parchment paper. After that, slowly pour the uniform batter into the mold, spreading it evenly.
• Once all the batter is in the pan, keep the oven at 365°F. Since this recipe does not contain a leavening agent, the cake will not rise significantly. However, check it frequently to make sure it does not brown excessively. 
• Bake for approximately 20 minutes or until a thin blade inserted in the middle of the cake comes out clean and dry.  
• Once the cake is done, we recommend letting it sit for approximately 12 hours before serving, but if you can’t resist, a trick is to remove it from the springform pan and cut a piece so it cools faster.

• 1 ¾ cups 415ml whole milk
• 2 ¼ cups 320g all-purpose flour (reduce to 2 cups)
• ⅔ cup 56g unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ⅔ cup 150ml Extra Virgin Olive Oil
• 1 cup 200g granulated sugar
• ½ cup 110g packed dark brown sugar
• Zest of one large orange
• 1 tsp 5ml pure vanilla extract
• 1 tbsp 15ml freshly squeezed lemon juice
• ½ cup 85g dark chocolate chips
• ¼ cup 56g mini dark chocolate chips

• 1 cup 6oz/170g semisweet chocolate chips
• 4 tbsp 60ml water
• 1 tbsp 15ml Extra Virgin Olive Oil
• Pinch of salt

• Preheat your oven to 350°F. Generously butter and lightly flour a 10-inch round Bundt pan and set aside. Make sure to get in all the crevices to ensure that your cake releases nicely, then dust lightly with flour or cocoa powder.
• In a small saucepan over medium heat, scald the milk so that bubbles just begin to form around the edges and then set it aside.
• In a large bowl, sift together flour, cocoa powder, baking soda and salt. Whisk together to blend evenly and set aside.
• In a medium bowl, beat the olive oil with both sugars and orange zest using an electric hand mixer on medium-high speed until fluffy and it looks like wet sand, about 1 minute. Add about half of the hot milk and beat on medium speed until the sugar is dissolved, about 2 minutes. It will look syrupy. Beat in vanilla extract. Add this mixture to the flour mixture and beat on medium-low speed until mostly combined, about 25 seconds. Slowly beat in remaining milk on medium speed until batter is smooth, about 30 seconds. Mix in lemon juice. Fold in chocolate chips.
• Pour batter evenly into your prepared pan. Bake until the surface is cracked and a toothpick inserted into an area of the cake without melted chocolate comes out clean, about 45 minutes.
• Transfer pan to a wire rack and let cool for about 30 minutes. Gently run a small offset spatula around the inner edges of the cake pan and flex the cake inwards away from the sides to help release it. 
• To present it, take your serving plate and place it face down over the cake. With a good firm grip on each end of the plate and the cake pan, invert it so that the plate is now flat on the table.
• Lift off the cake pan and set aside to cool completely.
• To make the chocolate glaze, combine all ingredients in a saucepan and place over very low heat. Stir gently until chocolate starts to melt and then whisk until completely melted smooth and glossy. Let cool for 10 minutes to thicken before pouring over cooled Bundt cake.

No Bake Mango Cheesecake

• 1 very ripe mango (about 17.6 oz)
• 2.5 oz butter
• 1 oz extra virgin olive oil
• 7.05 oz basic cookies
• 0.7 oz gelatin powder
• 10.6 oz cream cheese
• 9 oz whipped cream
• 1 oz hazelnut milk
• 3.5 oz sugar-free mango jam

• Melt the butter in the microwave and combine it with the extra virgin olive oil. Add the crushed cookies and stir well. Once the ingredients are well mixed, press the crust into a pie pan, forming a thin compact layer. Leave it to chill in the fridge.
• Blend the mango in a blender. Mix the gelatin with cold water; once it is hydrated, heat it for a few seconds in the microwave until it becomes liquid again. Stir it into the mango.
• Add the cream cheese, the whipped cream (freshly whipped, if possible) and the hazelnut milk and stir until the mixture has the texture of a mousse. If it needs thickening, add a little more whipped cream. Pour the mixture over the crust and put the pan into the freezer for about 40 minutes until the filling sets.
• Cover the top with a layer of mango jam and chill it in the fridge for at least 24 hours before serving.

Vegan Chocolate Olive Oil Cake

• 1/2 cup unbleached all-purpose flour 1/4 cup whole wheat flour
• 1/4 cup Dutch process cocoa
• 1/4 cup almond flour
• 1 tablespoon corn starch 
• 1 teaspoon baking soda
• 1/4 teaspoon aluminum-free baking powder
• 3/4 cup evaporated cane sugar
• grated zest of 1 to 2 oranges (about 1 tablespoon)
• 1/2 cup fresh orange juice
• 1/2 cup plain unsweetened vegan yogurt, such as Kite Hill or Forager 1 tablespoon cider vinegar
• 1 teaspoon amaretto
• 1 teaspoon orange liqueur*
• 1/3 cup olive oil

• 1/4 cup fresh orange juice
• 3 ounces bittersweet chocolate, chopped 
• 2 teaspoons olive oil
• 1/4 teaspoon vanilla

• Preheat the oven to 350 degrees. Lightly oil an 8-inch cake pan. Line the bottom with an 8-inch round of parchment.
• In a large bowl, sift together the all-purpose flour, whole wheat flour, almond flour, cocoa, corn starch, baking soda, and baking powder. Whisk everything gently to aerate and combine.
• In a separate bowl, whisk together cane sugar and orange zest. This will help release the orange oils in the zest. The mixture should be like damp sand. Then add the orange juice, vegan yogurt, cider vinegar, almond extract and orange liqueur or extra orange juice. Mix together well.
• Pour the orange mixture into the dry ingredients and give a quick but thorough stir. Then slowly pour in the olive oil. Fold everything together so batter is glossy and uniform, with no streaks of flour. Keep a light hand, don’t overbeat.
• Pour the batter into the cake pan. Give it a light rap on the counter to expel any bubbles. Bake for 45 minutes, or until the cake is fragrant and firm, with a tester inserted in the center coming up clean.
• Allow to cool completely. Run a knife around the edges, invert onto a cake plate and unmold. 
• For the glaze, pour orange juice into a small saucepan. Heat over medium-high heat for a minute or two, or until heated through. Turn off the heat, leave the pot on the burner, and add the chopped chocolate.
• Stir until the chocolate is completely melted and the glaze is creamy. Remove the saucepan from heat. Pour in the olive oil and vanilla and stir to combine.
• Set glaze aside for 30 minutes to allow it to thicken and cool to room temperature before using it to drizzle and decorate.

Lemon Cake

• 2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup brown sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cups Olive Oil
• 1 1/4 cups whole milk
• 3 large eggs
• 1 1/2 tablespoons grated lemon zest
• 1/4 cup fresh lemon juice
• 1/4 cup Limoncello
• Optional garnishes: powdered sugar, lemon zest, dried sweetened lemon rings

• Heat the oven to 350 degrees F. Oil an 8” x 12” x 2”-inch pan with Pompeian Light Taste Olive Oil and line the bottom with parchment paper.
• In a bowl, whisk the flour, sugars, salt, baking soda and powder. In another bowl, whisk the olive oil, milk, eggs, Meyer lemon zest, juice, and Limoncello. Add the dry ingredients; whisk until just combined.
• Pour the batter into the prepared pan and bake for 60 – 75 minutes, until the top is golden and a cake tester comes out clean. Transfer the cake to a rack and let cool for 30 minutes.
• Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.
• Sprinkle with powdered sugar and lemon zest right before serving.

Pumpkin Balsamic Cheesecake

• 1 1/2 cup graham cracker crumbs
• 2 tbsp granulated sugar
• 2/3 cup all purpose flour
• Pinch of salt
• 1/2 tsp ground cinnamon
• 1/2 cup extra virgin olive oil

• 24 oz cream cheese, at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 tbsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp ground all spice
• 1/4 tsp ground cloves
• 1 (15 oz) can pumpkin puree
• 1/2 cup heavy cream
• 1 tbsp vanilla extract
• 2 tbsp extra virgin olive oil
• 2 tbsp balsamic vinegar

• Preheat the oven to 325° F and line the bottom of a 9” springform pan with parchment paper. Set aside.
• To make the crust, combine all ingredients in a large bowl and stir until everything is moistened. Transfer to the prepared pan and press into a firm, even layer along the bottom and slightly up the sides of the pan.
• In the bowl of a stand mixer fitted with the paddle attachment, combine cream cheese and granulated sugar. Mix on medium high speed until smooth and fluffy. Decrease the mixer speed to low and add the eggs one at a time, mixing completely after each addition. Scrape down the sides of the bowl.
• Add the spices, pumpkin puree, heavy cream, and vanilla. Mix until the batter is very smooth and well-combined. With the mixer running, stream in the extra virgin olive oil.
• Remove the bowl from the mixer and stir with a rubber spatula to ensure that there are no clumps. Pour the batter into the prepared pan.
• Drizzle balsamic vinegar over the top of the cheesecake and use a knife or skewer to create a spider-like design on the top of the cheesecake.
• Bake for 1 hour and 15 minutes, or until cheesecake is mostly set, with only a slight jiggle in the center. Turn the oven off and crack the door. Let the cheesecake cool to room temperature.
• When the cheesecake has cooled, wrap it tightly in plastic wrap and transfer to the refrigerator. Chill overnight, or for at least 12 hours before serving.

If you enjoyed these recipes, please also check out these posts:

• African Olive Oil Cakes
• EVOO Lemon Cake 
• Eggless Chocolate Olive Oil Cake 
• Olive Oil Spice Cake with Strawberry Sauce 
• Olive Oil Cherry Cake Recipe 
• Internet-Famous Olive Oil Cake Recipe 
• Chocolate Torte with Olive Oil, Almonds and Sea Salt 
• White Bean and Herb Olive Oil Cheesecake