Citrus Olive Oil Cake

A delectable citrus olive oil cake that is perfect for the spring and summer season. Made even more delicious with homemade honey whipped cream.

Citrus Extra Virgin Olive Oil Cake!

If you’ve never used extra virgin olive oil in a cake, then take this as your sign ;)

Extra virgin olive oil elevates any cake by naturally adding a subtle floral aroma with a touch of sweetness, and when you pair it with citrus, it creates a luscious dessert that just screams spring time.

It’s heavenly…especially with a dollop of honey citrus whipped cream ;)

Last month I was invited to a dinner party hosted by California Olive Oil Counsel, where I got to taste test different certified California extra virgin olive oil’s, and use one to make this sensational cake!

And let me tell ya, this cake it utterly delicious. What I love so much is that the flavors from the freshly grown 100% California extra virgin olive oil creates a soft aroma that is delicate, yet top notch in flavor and quality. With each bite the flavors from the extra virgin olive oil reveal themselves - floral mixed with fruity notes - you simply want bite after bite after bite…

And what I adore is that you can easily find COOC certified extra virgin olive oils at the store by looking for the sticker of certification on the bottle. It ensures that you’re getting the HIGHEST quality, 100% certified California olive oil on the market, which you know it’s going to taste absolutely magnificent!

Enjoy the best of the best!

xx Marie

A Big Thank You To California Olive Oil Counsel For Partnering With Us On This Delicious Recipe! Your Support Means The World And I’m So Glad We’re Able To Showcase Just How Wonderful Certified California Extra Virgin Olive Oil Is!

Citrus Olive Oil Cake:

Serves 6-8 slices

Dry Ingredients:

1 cup all-purpose flour

1⁄4 teaspoon baking powder

1⁄4 teaspoon baking soda

1/2 teaspoon sea salt

Wet Ingredients:

3/4 cup vanilla almond milk 

1⁄4 cup freshly squeezed orange juice

zest of 1 lemon and 1 orange

2 eggs, room temp 

1 cup coconut sugar 

1/2 cup COOC-certified extra-virgin olive oil

For the Whipped Cream:

1/2 cup heavy whipping cream

1 tbsp honey

zest of 1/2 orange

Top with: whipped cream, orange zest, edible flowers, extra virgin olive oil and honey

Preheat your oven to 350F. In a medium size mixing bowl, add all the dry ingredients together and mix well. 

In a medium size mixing bowl, add all the wet ingredients together and whisk until combined. 

Now slowly add the dry ingredients into the wet mixing bowl, and stir until a smooth batter forms.  

Pour the batter into a greased 9” cake pan. Pop into the oven to bake for 30 minutes. 

Once the cake has cooked, let it cool for about 30 minutes, and then remove from the pan. 

Make the whipped cream by beating the heavy whipping cream on high with an electric whisk. Once the cream begins to stiffen, add in the honey and citrus. Whisk for another 5 seconds to incorporate. Set aside.

Slice your cake, top with whipped cream, a drizzle of honey and extra virgin olive oil and enjoy!