Extra Virgin Olive Oil Cake

Recipe by Alice Medrich | Photos by Judy Doherty



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Extra Virgin Olive Oil Cake

  • Author: Alice Medrich
  • Yield: Makes one 8-inch round cake, about 10 servings 1x


This decadently moist and fragrant cake is a true celebration of the olive oil you choose to use! Even if your usual preference for extra virgin olive oil tends toward the delicate and buttery, I encourage you to go big and bold here and choose a robust, fruity oil for maximum flavor—the sugar in the cake will balance any excessive peppery notes. Trust me! 

The recipe is inspired by the beloved olive oil cake from Gramercy Park Hotel’s Maialino Restaurant in New York City. My rendition is a tad lighter, less sweet, and gluten free, thanks to Renewal Mill. Their 1-to-1 Gluten Free Baking Flour includes upcycled organic okara flour, which is produced from drying and milling the nutritious high-fiber pulp left behind in the making of organic soymilk. Visit renewalmill.com to learn more about this Oakland-based company and their commitment to help fight food waste and climate change through upcycled ingredients.


Units Scale
  • 1 cup (115g) Renewal Mill 1-to-1 Gluten Free Baking Flour
  • 3/4 cup (150g) sugar
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 large organic or unsprayed orange
  • 2/3 cup (150g) extra virgin olive oil
  • 1/3 cup (75g) milk
  • 2 large eggs
  • Powdered sugar


Position a rack just below the center of the oven and preheat the oven to 350°F.

Line the bottom of an 8-inch round (at least 2 inches deep) cake pan with parchment paper and grease the sides of the pan.

In a medium bowl, whisk to blend the flour, sugar, salt, baking powder, and baking soda.

Finely grate the zest of the orange directly into the bowl.

Cut the orange and squeeze enough juice to measure ⅓ cup. Add the orange juice, extra virgin olive oil, milk, and eggs to the bowl with the dry ingredients. Mix with a handheld electric mixer for a few seconds at low speed to moisten most of dry ingredients and prevent splashing, then beat on high speed for 1 minute only.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake emerges clean and dry, 35–40 minutes. Set the pan on a rack to cool completely.

Sift a little powdered sugar over the cake before serving.

  • Category: Dessert

Keywords: olive oil cake