Olive Oil Cake

Tanya Eisenwasser

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A simple olive oil cake with a soft, tender crumb. Mild and lightly sweet, with no citrus.

Prep 15 min

Cook 35 min

Serves 10

Gluten-freeDairy-free

Ingredients

• 2 cups cassava flour (about 250g)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground cardamom
• 3/4 cup extra virgin olive oil, plus 1 tablespoon for greasing the pan
• 1/2 cup pure maple syrup
• 3 large fresh eggs, room temperature
• 3/4 cup canned full-fat coconut milk, well shaken
• 1 teaspoon vanilla powder
• 1 fresh apple, peeled, cored, and finely grated (about 3/4 cup)

Instructions

Prep

1. Preheat your oven to 350°F (175°C).
2. Grease a 9-inch round cake pan with 1 tablespoon of olive oil and line the bottom with parchment paper.
3. Peel and finely grate the apple. Set aside.

Mix the Batter

1. In a medium bowl, whisk together the cassava flour, baking powder, baking soda, salt, and cardamom.
2. In a large bowl, whisk the eggs until smooth.
3. Add the maple syrup, coconut milk, and vanilla powder to the eggs. Whisk until combined.
4. Slowly pour in the olive oil while whisking continuously. Adding it slowly helps the batter come together smoothly.
5. Stir in the grated apple.
6. Add the dry ingredients to the wet ingredients in two additions, folding gently until just combined. Do not overmix.

Bake

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. Bake for 32 to 38 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
3. Cool in the pan for 15 minutes, then run a knife around the edge and transfer to a wire rack to cool completely.

Tips & Substitutions

• Use a good extra virgin olive oil. The flavor of the oil comes through, so pick one you enjoy the taste of on its own. A milder, fruity oil works better here than a peppery one.
• Cassava flour matters. Use a finely milled cassava flour and weigh it if you can (about 250g). Cassava is very absorbent and brands vary. If your batter looks too thick, add 1 to 2 tablespoons of water.
• Oat flour swap. You can replace the cassava flour with 2 cups of oat flour for a softer, more cake-like crumb. Oat flour is less absorbent, so start with 1/2 cup of coconut milk and add more only if the batter is too thick. Make sure your oat flour is certified gluten-free if needed. Oats are tolerated by many but not all, so test your response.
• Coconut milk. Look for a brand without guar gum or carrageenan if you're sensitive to additives.
• No vanilla extract. Vanilla powder skips the alcohol used in extracts, which some people with histamine intolerance prefer to avoid. If you tolerate extract, use 1 teaspoon instead.
• Apple choice. A fresh, firm apple like Granny Smith or Honeycrisp adds moisture and a gentle natural sweetness without making the cake taste like apple.
• Eggs. Fresh eggs are generally well tolerated, but some people with histamine or mast cell issues find eggs triggering. Pay attention to your own response.

Why This Works

Extra virgin olive oil. Generally low in histamine and commonly tolerated. It gives the cake a tender crumb and a subtly rich flavor without dairy or butter.

Cassava flour. A grain-free, gluten-free flour that's commonly tolerated on low histamine diets. It bakes with a texture closer to wheat flour than most alternative flours.

Maple syrup. Provides natural sweetness without additives. It's still a concentrated sugar, so it's used here in moderation to keep the cake mild and lightly sweet.

Cardamom. A warming spice that adds depth without cinnamon, which can be a trigger for some people with histamine intolerance. Spices are individual, so cardamom may not work for everyone either.

Fresh ingredients. Freshness matters for managing histamine. Use fresh eggs, fresh apple, and a recently opened bottle of olive oil for the best result.

Storage

Olive oil cake is best eaten the day it's baked. Store leftovers at room temperature in an airtight container for up to 1 day, or slice and freeze portions with parchment between them for up to 1 month. Some people are sensitive even to leftovers, so pay attention to your own tolerance.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.