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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


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



  • 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


  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.