Easy Olive Oil Cake

Easy Olive Oil Cake


Easy Olive Oil Cake (GF) // via Nosh and Nourish


2 cups Bob's Red Mill 1:1 Gluten-free Baking Flour (or sub Bob's whole wheat pastry flour)
2 teaspoons Baking Powder
1⁄2 teaspoon Iodized Sea Salt
1 Ripe Banana
3⁄4 cups extra virgin olive oil
1 teaspoon Vanilla Extract
1⁄2 cup unsweetened cashewmilk (or sub almondmilk )
3 Eggs
3⁄4 cups Coconut Sugar
3⁄4 cups dairy-free mini chocolate chips
3 tablespoons chocolate cashewmilk (or sub almondmilk)
1⁄2 tablespoon Coconut Oil
1⁄4 cup Coarsely Chopped Walnuts


  1. Preheat the oven to 350 degrees.
  2. Get out 3 mixing bowls (at least it's not 6!).
  3. In the largest mixing bowl, combine the dry ingredients: flour, baking powder, and sea salt. Stir and then set aside. 
  4. In a smaller mixing bowl, mash the banana and then add in the olive oil, vanilla, and cashewmilk. Stir and then set aside. 
  5. In a third bowl, combine the eggs and coconut sugar. Using a hand mixer, mix on medium-high for 2 - 3 minutes. 
  6. Then, pour the egg mixture into the banana mixture. Stir. Then, pour the wet mixture into the dry mixture and stir until just combined. Do not overstir. 
  7. Pour the batter into a greased bundt pan, then bake for 45 minutes. 
  8. Once the cake is finished, let it cool on the counter for 20 minutes. Then, flip it over onto a parchment lined cake plate.
  9. Combine the chocolate chips, chocolate cashewmilk and coconut oil in a small saucepan over low heat. Stir continually until melted. Then use a spoon to drizzle it over the cake. Then, sprinkle on the crushed walnuts. 

Yields 8 Servings