Apple Olive Oil Cake

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There’s just something about baking with olive oil in the fall that feels special — the rich aroma, the golden crumb, and that subtle fruitiness that makes every bite taste homemade. This Apple Olive Oil Cake is my cozy twist on a classic. It’s extra moist from grated Honeycrisp apple and Greek yogurt, naturally sweetened with coconut sugar, and finished with a hint of cinnamon and nutmeg.

I love this cake because it’s effortless but elegant. You only need one bowl, no mixer, and about 10 minutes to get it in the oven. It’s the kind of dessert that tastes like it came from a bakery but it’s simple enough for a weeknight bake. Perfect with your morning coffee or served warm with a drizzle of maple glaze or powdered sugar for dessert.

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Main Ingredient Breakdown

Olive Oil:
The secret to a soft, moist crumb. I used a Sicilian extra virgin olive oil from Bono — it gives the cake a rich, smooth flavor without overpowering the apple. You can use any good-quality olive oil that’s mild and fruity.

Grated Honeycrisp Apple:
Fresh apple adds natural sweetness and moisture. Grate it (no need to peel) so it melts right into the batter and gives every bite a little juiciness.

Greek Yogurt:
Adds protein and keeps the cake tender while reducing the need for butter. It’s the key to that perfect bakery-style texture.

Coconut Sugar:
I love the warm caramel notes it gives this cake. You can use golden coconut sugar or regular — they’re the same thing!

Apple Cider:
Instead of milk or orange juice, apple cider deepens the fall flavor and complements the cinnamon and nutmeg.

Almond Flour + All-Purpose Flour:
The combo gives the cake a soft, delicate crumb that’s never dry. The almond flour adds richness, while the all-purpose flour gives it structure.

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Ingredients

• 1 cup (120g) all-purpose flour
• ½ cup (50g) almond flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1½ tsp cinnamon
• ¼ tsp nutmeg
• ¾ cup coconut sugar (or golden coconut sugar)
• ½ cup extra virgin olive oil
• ½ cup Greek yogurt (plain or vanilla)
• 2 large eggs
• ¼ cup apple cider (not vinegar)
• 1 tsp vanilla extract
• 1 grated Honeycrisp apple (about 1 heaping cup, unpeeled)
• Optional: zest of 1 orange for brightness

For the Maple Glaze (optional):

• ½ cup powdered sugar
• 1–2 tsp maple syrup
• 1–2 tsp milk, as needed

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Instructions

1. Preheat the oven to 350°F. Line an 8-inch round pan with parchment paper and lightly grease the sides.
2. Combine dry ingredients: In a large bowl, whisk flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Mix wet ingredients: In another bowl, whisk together olive oil, coconut sugar, eggs, Greek yogurt, apple cider, vanilla, and orange zest (if using) until smooth.
4. Add the apple: Stir in the grated apple.
5. Combine: Add the dry ingredients to the wet and mix gently until just combined — the batter will be slightly thin, and that’s perfect.
6. Bake: Pour into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean and the top is golden.
7. Cool and glaze: Let the cake cool, then drizzle with maple glaze or dust with powdered sugar.

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Tips for the Best Apple Olive Oil Cake

• Don’t overmix: Stir just until combined so your cake stays soft and tender.
• Check for doneness: The cake should be springy in the center — not wet.
• Use good olive oil: A mild extra virgin oil makes a big difference in flavor.
• If the batter looks thin, don’t worry! The apple and almond flour add moisture — it bakes up perfectly.
• Add texture: Sprinkle the top with coarse sugar or chopped almonds before baking for a light crunch.

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FAQ

Can I use all all-purpose flour instead of almond flour?
Yes! Use 1½ cups (180g) all-purpose flour if you don’t have almond flour. The texture will be slightly lighter but still moist.

What kind of apple works best?
Honeycrisp is my favorite for its sweetness and structure, but Fuji, Pink Lady, or Gala also work great.

Can I make this gluten-free?
Yes — use a 1:1 gluten-free all-purpose blend in place of the regular flour and keep the almond flour.

How should I store it?
Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. It actually tastes even better the next day!

Can I freeze it?
Absolutely. Wrap slices individually and freeze for up to 2 months. Defrost at room temperature and warm slightly before serving.

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