Maialino'S Olive Oil Cake (Adapted By Becca Fox)

Name: Maialino'S Olive Oil Cake (Adapted By Becca Fox)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive Oil Cake; 1 cup almond flour; 1 cup coconut flour; 1 3/4 cups coconut sugar; 1 1/2 teaspoons fine sea salt; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 1/3 cups extra virgin olive oil; 1 1/4 cups unsweetened vanilla almond milk; 3 large eggs; 1 teaspoon lemon zest; 1/3 cup orange juice; 1/4 cup Cointreau or Grand Marnier; Coconut Milk Whipped Cream; 1 can of full-fat coconut milk, chilled; 2 teaspoons honey; 1/2 teaspoon vanilla; 1 packet stevia

Servings: persons

Olive Oil Cake
1 cup almond flour
1 cup coconut flour
1 3/4 cups coconut sugar
1 1/2 teaspoons fine sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/3 cups extra virgin olive oil
1 1/4 cups unsweetened vanilla almond milk
3 large eggs
1 teaspoon lemon zest
1/3 cup orange juice
1/4 cup Cointreau or Grand Marnier
Coconut Milk Whipped Cream
1 can of full-fat coconut milk, chilled
2 teaspoons honey
1/2 teaspoon vanilla
1 packet stevia

1
["Heat the oven to 350u00b0 F. Spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper. Spray the top of the paper with cooking spray. (If your cake pan is less than 2 inches deep, divide between 2 pans and start checking for doneness at 30 minutes.)", "In a bowl, whisk the flour, sugar, salt, baking soda and powder. In a larger bowl, whisk the olive oil, milk, eggs, orange zest and juice and Cointreau.", "Add the dry ingredients; whisk until just combined.", "Pour the batter into the prepared pan and bake for 1 hour, 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. Wrap a 10"" cake board with plastic wrap, then place two more long pieces cross-wise over your cake (on the rack). Flip the cake over onto the plastic wrap / board and wrap. Cool in the freezer.", "For the whipped topping...in a mixing bowl, spoon out the coconut fat on the top of the can. Add other ingredients & whisk until combined and slightly fluffy. This cream will be not as fluffy as traditional cream but it holds its shaped when spread onto the cake.", "Spread on cake and decorate with fresh berries."]

1906

kcal

Calories

121

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Olive Oil Cake, 1 cup almond flour, 1 cup coconut flour, 1 3/4 cups coconut sugar, and more.

Yes, Maialino'S Olive Oil Cake (Adapted By Becca Fox) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!