Almond Flour Olive Oil Cake Recipe

I made an Easy Almond Flour Cake using olive oil and a single unexpected pantry staple that changes the recipe’s chemistry, and you’ll want to know why.

I never planned to fall for a cake that leans so hard on texture, but this Almond Flour Olive Oil Cake kept surprising me. With blanched almond flour and a bright extra virgin olive oil the crumb is tender in a way that tricks your brain into thinking its richer than it really is, and somehow a little tang sneaks in that makes you want another slice.

I ruined a few pans before landing here, and the mistakes taught me more than the wins, weirdly. I call it my Easy Almond Flour Cake because people ask for the recipe after one bite.

Ingredients

• Almond flour: Nutty, finely ground, high protein and fiber, gives moist crumb and rich flavor.
• Eggs: Binders that add structure, protein and richness, helps cake rise and brown.
• Olive oil: Extra virgin gives fruity taste, healthy fats and keeps cake tender and moist.
• Sugar: Sweetens, helps browning and texture, gives tender crumb but adds simple carbs.
• Baking powder: Leavening agent that creates lift and light crumb when batter expands in oven.
• Lemon zest: Adds bright citrus aroma and a slight tang, balances sweetness and smells fresh.
• Greek yogurt: Optional, adds moisture and tang, gives some calcium and extra protein.

Ingredient Quantities

• 2 cups (200 g) blanched almond flour finely ground
• 3/4 cup (150 g) granulated sugar
• 3 large eggs
• 1/3 cup (80 ml) extra virgin olive oil
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract
• Zest of 1 lemon (about 1 to 2 tsp)
• 2 tbsp plain Greek yogurt or milk optional
• Powdered sugar and sliced almonds for topping optional

How to Make this

1. Preheat oven to 350 F (175 C). Grease an 8 or 9 inch round cake pan and line the bottom with parchment paper, then grease the paper too.

2. If your almond flour has lumps give it a quick sift or whisk in a bowl so it is light and uniform, then stir in the baking powder and salt.

3. In a separate large bowl beat the eggs with the granulated sugar until the mixture is pale and a little thick, about 2 to 3 minutes by hand or 1 minute with a mixer, use room temperature eggs if you can.

4. Slowly whisk in the olive oil, then add the vanilla extract and lemon zest, mix until smooth. If you want a slightly lighter crumb stir in the 2 tbsp plain Greek yogurt or milk now, otherwise skip it.

5. Fold the dry almond flour mix into the wet ingredients with a spatula, doing it gently but thoroughly, stop when no big streaks remain, do not overmix or the cake can get gummy.

6. Pour the batter into the prepared pan, smooth the top and tap the pan gently on the counter to settle the batter and release air bubbles.

7. Bake in the preheated oven for about 25 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Ovens vary so start checking at 25 minutes.

8. Let the cake cool in the pan on a wire rack for 10 to 15 minutes, then run a knife around the edge, invert onto the rack and remove the parchment, let it cool completely so it sets and slices easier.

9. Dust with powdered sugar and sprinkle sliced almonds on top just before serving if using, slice with a serrated knife and enjoy.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. 8 or 9 inch round cake pan
3. Parchment paper plus butter or nonstick spray for greasing
4. Two mixing bowls (one large for wet, one medium for dry)
5. Whisk or electric hand mixer
6. Rubber spatula for folding and smoothing the batter
7. Fine mesh sieve or sifter to loosen almond flour lumps
8. Measuring cups and spoons
9. Wire cooling rack and a serrated knife for slicing

FAQ

Almond Flour Olive Oil Cake Recipe Substitutions and Variations

• Almond flour: swap for hazelnut or pecan flour 1:1, they’ll behave the same in the cake but taste nuttier, works great if you want a different flavor.
• Granulated sugar: use coconut sugar 1:1 for a deeper caramel note, or use honey/maple syrup (about 1/2 cup for 3/4 cup sugar) and reduce other liquids by ~2 tbsp, bake a little longer or 25F lower cause liquid sweeteners brown faster.
• Eggs: replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes) for a vegan option, or 1/4 cup applesauce per egg for extra moisture though cake might be a bit denser.
• Extra virgin olive oil: swap 1:1 with melted butter for a richer, more buttery cake, or use a neutral oil like grapeseed/sunflower 1:1 if you don’t want an olive flavor.

Pro Tips

1. Give the almond flour a good sift or whisk so its light and lump free, that makes the cake less dense. If you can, weigh the flour 200 g rather than trusting cups, they lie sometimes.

2. Use room temperature eggs and beat with the sugar until pale before you add the oil. Add the oil slowly and fold the almond mix gently, dont overmix or it turns gummy. If you want a slightly lighter crumb stir in the yogurt but its optional.

3. Start checking the cake at 25 minutes, ovens vary a lot. A toothpick should come out with a few moist crumbs not wet. If the top is browning too fast loosely tent with foil and keep it on the middle rack.

4. Let it cool in the pan for 10 to 15 minutes then invert and cool completely before you slice, otherwise it will crumble. Store wrapped in the fridge up to 3 days or freeze slices for longer, and dust powdered sugar just before serving for best presentation.