Mini Healthy Olive Oil Cakes With Chocolate And Ora

Name: Mini Healthy Olive Oil Cakes With Chocolate And Orange Frosting And Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons salted butter don't add salt to the batter!; 1/4 cup turbinado sugar; 1 1/2 tablespoons olive oil; 3 1/2 tablespoons Greek yoghurt nonfat plain; 1/2 cup all purpose flour; 1/4 cup whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 egg; 1 teaspoon vanilla; 1/4 cup nonfat milk; 1 cup Greek yoghurt; 3/4 cup powdered sugar; 1 tablespoon olive oil; 3 tablespoons cocoa powder; coarse sea salt for topping; 1 teaspoon orange zest with more for topping

Servings: persons

1 1/2 tablespoons salted butter don't add salt to the batter!
1/4 cup turbinado sugar
1 1/2 tablespoons olive oil
3 1/2 tablespoons Greek yoghurt nonfat plain
1/2 cup all purpose flour
1/4 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 teaspoon vanilla
1/4 cup nonfat milk
1 cup Greek yoghurt
3/4 cup powdered sugar
1 tablespoon olive oil
3 tablespoons cocoa powder
coarse sea salt for topping
1 teaspoon orange zest with more for topping

1
Preheat oven to 350 degrees.
2
Cream together butter and sugar. Add (first amount) of olive oil and greek yoghurt, continue to mix.
3
Add egg and vanilla and thoroughly mix, remembering to scrape down sides.
4
In separate bowl, mix flours and leavening agents. Add slowly to butter mixture.
5
Add milk - it should not be a very runny batter.
6
Equally divide batter into 6 greased (spray or butter) baking ramekins - bake for 18-20 minutes, until tops begin to become golden brown and an inserted toothpick comes out clean.
7
Meanwhile, mix additional yoghurt, powdered sugar, olive oil, and cocoa powder together. Beat on high to get as fluffy as possible. Add orange zest and, if you'd like, a pinch of salt. Immediately put into fridge.
8
Once cakes have cooled, remove from ramekins, cut flat, and frost. There will probably be extra frosting. Top with more grated orange zest and a pinch of sea salt.

412

kcal

Calories

Fat

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 1/2 tablespoons salted butter don't add salt to the batter!, 1/4 cup turbinado sugar, 1 1/2 tablespoons olive oil, 3 1/2 tablespoons Greek yoghurt nonfat plain, and more.

Yes, Mini Healthy Olive Oil Cakes With Chocolate And Orange Frosting And Sea Salt 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!

Mini Healthy Olive Oil Cakes With Chocolate And Orange Frosting And Sea Salt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions