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Raspberry & Olive Oil Cake

January 7, 2021 by Samantha 2 Comments

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Raspberry & Olive Oil Cake! This glorious olive oil infused cake is light, moist and infused with sweet raspberries. Served with coconut yoghurt and fresh raspberries.
This cake is made in one bowl and no need for an electric beater, just your spatula! Aren’t they the best kind? 


Using extra virgin olive oil in this cake creates a beautiful texture that is both light yet rich. It pairs wonderfully with the fresh raspberries throughout the batter. It’s an easy cake recipe but tastes like it’s more complex. I served mine with coconut yoghurt and more fresh raspberries. You can also top it with a simple a icing if you choose, the choices are endless!
This cake is best served fresh and will keep for a few days in the fridge. It’s perfect for any gathering you have with friends or family! Enjoy 🙂
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Raspberry & Olive Oil Cake


  • Author: Wholesome Patisserie
  • Prep Time: 15min
  • Cook Time: 50min
  • Total Time: 1 hour 5 minutes
  • Yield: Serves: 5-6
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Description

This glorious olive oil infused cake is light, moist and infused with sweet raspberries. Served with coconut yoghurt and fresh raspberries.


Scale

Ingredients

  • 2 cups (300g) gluten free plain all purpose flour, or regular plain all purpose flour 
  • 1 cup (215g) raw granulated sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 large egg (approx. 60g in shell), at room temperature 
  • 1/2 cup (120ml) dairy free milk of choice, I use almond milk or you may use regular milk
  • 3/4 cup (140g) extra virgin olive oil, I use Rich Glen Signature Extra Virgin Olive Oil
  • 2 tsp vanilla bean extract 
  • 1 1/2 cups (200g) fresh raspberries 
  • To Serve
  • 1/3 cup coconut yoghurt, or yoghurt of choice 
  • Handful of fresh raspberries

Instructions

  1. Preheat oven to 180ºC (356ºF). Line a round 9-inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finishe  cake with smooth sides. 
  2. In a large mixing bowl, add flour, sugar, baking powder and baking soda. Whisk until well combined. 
  3. Add egg, milk, oil, and vanilla. Using a spatula, fold until just combined.
  4. Add raspberries and fold gently until combined, ensuring not to over-mix. This batter will be thick. 
  5. Pour batter into prepared baking pan. Smoothing out the top. 
  6. Transfer to oven and bake for 45-50 minutes or until lightly golden on top and a tooth pick inserted into the middle comes out clean. 
  7. Remove from oven and allow cake to cool in pan for 5 minutes.
  8. Transfer to a wire rack to cool completely. 
  9. Serve with dollops of coconut yoghurt and fresh raspberries. 
  10. Store cake in an airtight container, refrigerated, for 3-4 days. 

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Filed Under: All Recipes, Cakes & Cupcakes, Sweets

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Comments

  1. Caitlin says

    January 8, 2021 at 5:01 am

    Is raw granulated sugar required for this recipe or can I use regular granulated sugar?

    Reply
    • Samantha says

      January 12, 2021 at 4:56 pm

      Hi Caitlin, you can definitely use regular white granulated sugar! 🙂

      Reply

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