Einkorn Olive Oil Cake

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

How to make einkorn olive oil cake

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

Follow for more recipes!

Sign up for email