Olive Oil Cake
Holly Bergstrom

Holly Bergstrom

about the author

Holly Bergstrom is the Brand Engagement Manager at Xtrema Cookware, and she oversees the creative direction of the company! Holly is passionate about minimizing toxic exposure and living a healthy and vibrant life form the inside out. Holly enjoys cooking, educating, and creating healthy meals for her friends and family. She desires to help every home and kitchen relearn how to slow down, be present, and cook with intention and simplicity. You can follow Holly on @livefreeandveg.

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Olive Oil Cake


  • 1 1/4 cup flour
  • 2 tsp baking powder
  • 1 cup sugar
  • 1/2 tsp salt
  • 3 eggs
  • 1/4 cup milk
  • 3/4 cup good quality extra virgin olive oil


  • 1/3 cup extra virgin olive oil
  • 2/3 cup powdered sugar
  • 1/2 teaspoon almond extract, (optional, but delicious)


  1. Preheat oven to 350°F & lightly oil a loaf or cake pan
  2. Mix Flour, baking powder & salt in one bowl
  3. In another, beat sugar & eggs until fluffy
  4. Gradually beat in the milk, then the EVOO
  5. Add wet ingredients to dry & fold until combined
  6. Pour mixture into Xtrema Cake Pan or 2 quart Baking Pan 
  7. Bake 40 minutes until golden brown
  8. Allow to cool before serving

Frosting Instructions:

  1. With a hand mixer beat together the olive oil, powdered sugar and the almond extract until light and fluffy.
  2. If the frosting seems too thin, add more powdered sugar 1 tablespoon at a time to reach a fluffy consistency.

Check the recipe out on Instagram.