We recently had Spain Day in culinary school and the chef shared with us an olive citrus cake. I’ve actually never baked with olive oil before, but was amazed at how moist the cake was. Of course, extra virgin olive oil, which we used, is super healthy and there’s definitely more evidence of its health benefits than say coconut oil. And if you think chiffon cakes, which are lighter because it uses oil as opposed to butter, this cake employs the same idea. Yes, it is very olive oil-y, so if you’re worried about the flavor, I would say to switch to using olive oil instead.

I also made it gluten-free and used almond flour instead of all-purpose flour, which can make the cake a bit more gritty, but I feel gives it a nice texture. Certainly, normal all-purpose flour can be substituted back in.

Coconut Lime Olive Oil Cake (Gluten-Free)

(Makes 1 8-inch cake)

  • 2 cups almond meal
  • 1 tablespoon + 1 teaspoon baking powder
  • 3 eggs
  • pinch salt
  • 1 tablespoon sugar
  • 1 tablespoon coconut extract
  • 1 cup extra-virgin olive oil
  • 1 cup coconut milk
  • 1 cup dates plus 3 tablespoons water, pureed
  • coconut oil and desiccated coconuts for pan

Glaze

  • 1/4 cup powdered sugar
  • 1-2 tablespoons lime juice

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a bowl, combine almond meal and baking powder. Set aside.
  3. With a balloon whisk on high, beat eggs, salt and sugar until pale and ribbon-stage.
  4. While eggs are beating, grease bundt pan with coconut oil and sprinkle with dessicated coconuts.
  5. On low to medium speed, slowly drizzle olive oil and then coconut milk into eggs.
  6. Add in pureed dates and mix until combined.
  7. Fold in dry ingredients and pour into bundt pan.
  8. Bake for 30-35 minutes until a toothpick comes out clean. Let cool.
  9. Mix glaze ingredients and drizzle over cake before serving.