This is the easiest and most delicious cake I’ve ever made. It’s quickly become my goto cake for dinner parties, family gatherings, birthday celebrations, and just when I want a delicious gluten free, refined sugar free, and loaded with the healthy fat of olive oil dessert.

The beauty of this cake is that you can add any flavor and get creative!

*This cake uses eggs. Local farm fresh organic and pasture raised are the best and most nutritious eggs.


2 cups finely ground almond flour

2 teaspoons baking powder

1⁄2 teaspoon sea salt

6 organic eggs

2⁄3 cup extra-virgin olive oil

3⁄4 cup pure local honey

1 tsp of pure vanilla extract


Preheat the oven to 325°F

Prepare 9-inch cake pan with parchment paper.

In a medium bowl mix all wet ingredients eggs, olive oil, honey, and vanilla. Do not over mix.

In a large bowl, mix all dry ingredients, almond flour, baking powder, and sea salt.

Pour the wet mixture into the dry and mix until just combined.

Transfer to prepared pan and bake for 40 minutes. Cake is finished when a knife inserted into the middle comes out clean.

Cool to room temperature.

Top with sprinkled powdered sugar or berries or whipped cream.

Try with different ingredients such as orange, rosemary, or lemon instead of vanilla.

Olive Oil Cake