Delicious Desserts Made with Olive Oil

Tuesday 22nd, December 2015 / 11:17 Written by
Delicious Desserts Made with Olive Oil

Olive Oil Isn’t Just for Salad Dressing & Sauteing


Planning the dessert menu this holiday season? Try something new! When you think of olive oil, dessert is not likely to be the first course that comes to mind. But as the below recipe will show, using a high quality extra virgin olive oil can make a decedent dessert. Whether in a cake, cookie, or even drizzled over ice cream, the right olive oil can make for a scrumptious dessert.

This year, stand out amongst the crowd of sugar cookies with Gaea’s Olive Oil Cake.

Gaea’s Olive Oil Cake


  • 3 large eggs, beaten
  • 2 cups granulated sugar
  • 12 ounces of Gaea Extra Virgin Olive Oil
  • 10 ounces milk
  • 2 ounces orange liqueur
  • 2 ounces fresh orange juice
  • 3 teaspoons lemon zest
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 4 ounces blanched almonds, finely chopped
  • Powdered sugar, for garnish


Preheat oven to 350 degrees F. Butter a 10-inch cake pan.

In a large bowl, whisk together the eggs, sugar, Gaea olive oil, milk, liqueur, orange juice, and lemon zest. Sift together the flour, baking soda, baking powder, and salt. Mix the dry mixture into the wet mixture.

Whisk until well blended. Fold in the almonds.

Pour the mixture into the buttered cake pan. Bake for 1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. Sprinkle with powdered sugar and serve.

Here is another delicious recipe for a dessert made with EVOO from Vicky Vlachonis – celebrity wellness officer and Chief Wellness Officer for Gaea Olive Oil. Vicky’s recipe for Lemon Zest Cake is a fun new twist on dessert, and like the Olive Oil Cake, is also made with Gaea Extra Virgin Olive Oil. Here is the step-by-step video of Vicky making the cake and the recipe is below.



1 ½ cups organic rye flour
¼ teaspoon sea salt
2 teaspoons gluten-free baking powder
¼ cup finely ground pine nuts
Zest of 2 lemons
1 cup organic sugar cane
3 eggs
¼ cup freshly squeezed lemon juice
1 cup Greek yogurt
2/3 cup Gaea Fresh extra-virgin olive oil

Preheat oven to 375 degrees and grease the pan. In a medium bowl mix the flour, sea salt, baking powder and pine nuts. Next, mix the lemon zest into the sugar cane. In a separate bowl mix the zesty sugar cane with 3 eggs for about 2 minutes, then add the lemon juice, Greek yogurt and Gaea olive oil. Combine both bowls and pour the batter into the cake pan. Bake for 30-35 minutes.

Gaea Premium Organic Extra Virgin Olive Oil

This superb ORGANIC, extra virgin olive oil is a must-have in any kitchen. The “Koroneiki” variety organic olives are hand-picked and “cold-pressed” within hours of harvesting, producing an exceptional quality organic olive oil with unique flavor characteristics and fresh aroma. This oil has a characteristic aroma of fresh green olives and a fruity taste. A classic mix of ripe and green olives make this medium fruity oil especially versatile in the kitchen. (MSRP $12.99)

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