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RECIPE: Easy olive oil cake

Updated: Dec 9, 2019

Friends dropping over? Need a cake for work? But have few ingredients in the house and little time or energy to make it? Look no further than this moist and fluffy cake - made with just a few staples. And no eggs required!

Recipe by Nadia Fragnito


1 cup soy milk

½ cup light flavoured olive oil (or rice bran or sunflower oil)

1 teaspoon vanilla extract

Juice and zest 1 small lemon

2 cups plain flour

1 cup raw sugar

1 teaspoon bicarb soda

½ tsp salt

¾ cup frozen or fresh raspberries, slightly crushed (or other berries).


Preheat a fan forced oven to 170C.

Grease a cake tin. I used a springform 20x6cm round tin.

Into a large bowl stir together the milk, oil, vanilla, juice and zest.

Into another large bowl, sift the flour, bicarb soda and add the sugar and salt. Pour the wet mixture into the dry mixture, a little at a time and stir until thoroughly combined. Be sure not to over mix. If the mix is a little too dry, add a dash or so more milk or oil.

Fold through the raspberries. Pour the cake batter into the cake tin and bake for 35-40 minutes or until a skewer comes out clean (especially checking the middle).

Allow to cool slightly in the tin and then transfer onto a cake rack to cool.

To serve, sprinkle with icing sugar or drizzled melted dark chocolate.