Some cakes are fussy. This one is not. This einkorn olive oil cake skips the butter entirely and still manages to be one of the most tender, flavorful cakes I have made. Einkorn flour brings a nutty depth and a naturally tender crumb that all purpose flour just can’t replicate, and a good quality olive oil keeps it moist for days.
Plus, olive oil means you’re getting your omegas in — so go ahead and have a second slice or don’t share and eat the whole cake!
What is einkorn?
Einkorn is the oldest cultivated wheat, never hybridized or modified from its original form. Unlike modern wheat, which has been crossbred over centuries for higher yields, einkorn has stayed exactly as nature intended. It has a naturally different gluten structure that many find easier to digest than modern wheat, and a flavor that is noticeably richer — nutty, buttery, and a little sweet. It is the reason this cake tastes like more than just cake.
I bake exclusively with einkorn and my go-to is Jovial, which is widely available online and in most natural grocery stores. If you have never baked with it before, this cake is a great place to start. The results speak for themselves.
Learn more about Einkorn Flour →
Tried and true brand I use for einkorn flour is by Jovial Foods
What does olive oil cake taste like?
If you have never had an olive oil cake before, it is nothing like what you might expect. It is not greasy or savory. The olive oil melts into the batter and creates a crumb that is incredibly moist, tender, and almost velvety. The flavor is subtle and slightly fruity, with a richness that butter just does not give you in the same way.
It is the kind of cake that makes people ask what is in it because they can not quite place it, but they know they want more.
Why you’ll love this recipe
This cake is the definition of low effort, high reward. The batter comes together quickly, there is no creaming butter, no waiting for anything to come to room temperature except the eggs (you can just place them in a bowl of warm water for 5 minutes), and no complicated techniques.
Einkorn’s naturally tender crumb does the heavy lifting for you and the olive oil ensures it stays moist for days. The orange honey glaze takes minutes to make and turns a simple cake into something even more special.
Ingredients you’ll need
cake
einkorn flour
baking powder
kosher salt
eggs
cane sugar
olive oil
coconut yogurt
honey
vanilla bean paste or extract
orange zest
glaze
honey
fresh orange juice
powdered sugar
serve
unsweetened coconut or regular yogurt
How to make einkorn olive oil cake
Preheat. Heat oven to 350°F and weigh all ingredients.
Prep pan. Grease a bundt pan with coconut oil, butter, or vegan butter and flour. Place in the fridge while you prepare the batter.
Eggs and sugar. Whisk eggs and sugar until pale yellow, light, and airy and the sugar has dissolved.
Wet mix. Mix olive oil, yogurt, honey, zest, and vanilla together in a separate bowl.
Dry mix. Sift flour, salt, and baking powder together.
Fold. 1/3 flour, 1/2 oil, 1/3 flour, oil, flour, gently. Overworking the batter will toughen the cake.
Pour and rest. Pour batter into pan and rest for 20 minutes.
Bake. Bake 30 to 35 minutes.
Cool. 15 minutes before removing from pan.
Glaze. Beat honey and orange juice until slightly thinned and drizzle over cake. For a thicker glaze add powdered sugar one tablespoon at a time.
Tips for the best results
- Fold, don’t stir. Do not stir when combining your flour and oil mixtures into the batter. Fold gently instead. Folding means using a spatula to cut down through the center of the batter, sweep along the bottom of the bowl, and lift up and over in a slow, deliberate motion. You are incorporating the ingredients without developing the gluten, which is what keeps the crumb tender and light. Less mixing is always best with einkorn.
- Rest the batter. Let the batter rest for 20 minutes before baking. This gives the einkorn flour time to fully hydrate and the gluten to relax, which results in a more even rise and a better crumb.
- Weigh your ingredients. Einkorn behaves differently than all purpose flour and measuring by volume can throw off the texture.
- Prep your pan. Do not skip greasing and flouring the bundt pan. Einkorn cakes can be sticky and a well prepared pan is the difference between a clean release and a cake that sticks.
- Use good olive oil. It is one of the main flavors in this cake so it matters. I use Piro, a superb Italian olive oil available at De Ponte Cellars, and it makes a noticeable difference.
- Watch your bake time. Start checking the cake at the 32 minute mark. Insert a toothpick or skewer into the center — if it comes out clean or with just a few moist crumbs, it is done. Keep a close eye on it toward the end because once it is almost there it can go quickly. Every oven is a little different so trust your instincts and check early rather than late.
A note on olive oil
The olive oil in this cake is not a background ingredient — it is the star. The quality of what you use will show up directly in the flavor and texture of every slice. Look for a cold pressed extra virgin olive oil with a harvest date on the label. The fresher the better, and the more complex the flavor.
I personally reach for Piro, a Tuscan extra virgin olive oil grown in the volcanic soil of Mount Amiata, harvested early to maximize antioxidant levels, and cold pressed within hours of harvest. If you are local to the Portland area, you can pick it up in person at De Ponte Cellars in the Dundee Hills. Otherwise it is available directly from their website at olio-piro.com.
When to serve and how to store
The day it is baked you get a delicate, golden crust that is truly delicious and worth eating some right away. The next day the crust softens but the crumb deepens in flavor and stays just as moist. It is an excellent cake on day one, day two, and day three. Although that first slice fresh from the oven is something special!
Store at room temp wrapped or in a air tight container.
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Einkorn Olive Oil Cake
Description
This einkorn olive oil cake is built around two exceptional ingredients — ancient grain einkorn flour and a quality extra virgin olive oil. Together they create a crumb that is tender, moist, and deeply flavorful without a drop of butter. Finished with a bright orange honey glaze and served with a dollop of yogurt, it is the kind of cake that feels special without the fuss.
Ingredients
cake
glaze
serve
Instructions
-
Heat oven to 350°F and weigh all ingredients.
-
Grease bundt pan with coconut oil, butter, or vegan butter & flour. Place in fridge while you prepare the batter.
-
Whisk eggs and sugar until pale yellow, light, and airy & sugar has dissolved.
-
Mix olive oil, yogurt, honey, zest (if using), and vanilla together in a separate bowl.
-
Sift flour, salt, and baking powder together.
-
Fold in 1/3 flour → 1/2 oil → 1/3 flour → oil → flour, gently. Overworking the batter will toughen the cake.
-
Pour the batter into baking pan & rest for 20 minutes.
-
Bake 30–35 minutes. Check the center with a toothpick for doneness. If a few wet crumbs come out it is finished baking.
-
Cool for 15 minutes before removing from pan.
-
Beat the honey and orange juice until slightly thinned and drizzle over cake. If you would like a thicker glaze, add a tablespoon of powdered sugar at a time.
