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birds eye view of a vegan olive oil cake covered in berries on a black plate

Olive Oil Cake with Berries

  • Total Time: 1 hour
  • Yield: 10 slices 1x
  • Diet: Vegan


Fluffy Vegan Olive Oil cake is the definition of a pantry staple dessert, but definitely does not taste like it! With fruity olive oil as base and crunchy raw sugar, this healthy cake recipe will have everyone asking for seconds. As a bonus, it lasts longer and stays more moist than butter-based cakes! Top with berries for a delicious pop of color.



For cake:

  • 3/4 cup extra virgin olive oil
  • 1/2 cup greek-style yogurt, 0% fat, non-dairy if needed (fattier yogurt may work but I have not tested it!)
  • 1 cup unsweetened almond milk (or soy)
  • 1 TBS apple cider vinegar (or lemon juice or white vinegar)
  • 1 TBS lemon juice
  • 1 cup organic raw sugar (+1/3 cup extra if you really like sweetness)
  • 1 TBS vanilla extract
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt

For topping

  • 2 cups mixed berries: sliced strawberries, blueberries, pitted cherries, blackberries
  • 1 cup powdered sugar + 1 -2 TBS almond milk (optional glaze)


  1. Preheat your oven to 350 degrees F. Line a deep 8 or 9 inch cake pan with a circle of parchment paper. Spray or drizzle with some olive oil to help with an easy release post-baking.
  2. In a large bowl, mix together olive oil, yogurt milk, vinegar, lemon juice, sugar, and vanilla extract. Set aside. In a smaller bowl, whisk flour, baking powder, baking soda, and salt.
  3. Carefully combine wet and dry ingredients, taking caution to not over mix but also insuring that all flour is hydrated. Your batter should be fairly thick.
  4. Pour batter into prepared cake tin and bake for 45 minutes. Poke with a toothpick or knife to check for doneness. No crumbs should stick to the toothpick once inserted. Bake for 5-15 minutes if needed.
  5. Let cake cool completely in the pan, for about 30 minutes. While cake is cooling, prepare your washed berries for topping and mix up (optional) glaze). Cake will keep for up to 5 days on the counter, covered!


Be sure to use an extra-virgin olive oil here, as you can really taste the difference! Olive oil should be stored in a dark place and come in a tinted bottle, as light exposure impacts the flavor.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 368 calories
  • Sugar: 29.9 grams
  • Sodium: 254 milligrams
  • Fat: 17.4grams
  • Saturated Fat: 2.4 grams
  • Unsaturated Fat: 15 grams grams
  • Trans Fat: 0 grams
  • Carbohydrates: 49.9 grams
  • Fiber: 1.2 grams
  • Protein: 4.3
  • Cholesterol: 0 milligrams

Keywords: cake, olive oil, vegan cake, vegan olive oil cake