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Olive Oil Cake

Yields12 ServingsPrep Time15 minsCook Time55 minsTotal Time1 hr 10 mins

This marmalade enriched olive oil cake not only satisfies your sugar craving, but also gives a little less guilt because it's made with fat free ingredients. Olive oil is the star ingredient in this lightened version of Dining Hall's cake.

Olive Oil Cake

 2 tbsp all-purpose flour
 2 ½ cups granulated sugar
 1 ½ cups fat-free milk
 ¾ cup egg substitute
 ½ cup Colavita Extra Virgin Olive Oil
 2 tbsp grated lemon rind
 3 tbsp fresh lemon juice
 2 ¼ cups all-purpose flour
 1 tsp baking powder
 1 tsp salt
 ½ tsp baking soda
 ¼ cup orange marmalade
 2 tbsp confectioner's sugar

Preheat oven to 350 degrees F.


Lightly coat a 12-cup Bundt pan (or mini bundt pans) with olive oil; dust with 2 tablespoons flour.


Combine sugar, milk, egg substitute, rind and juice in a large bowl; whisk until well combined.


Lightly spoon 2ΒΌ cups flour into dry measuring cups; level with a knife. Combine the flour, baking powder, salt and baking soda; stir well. Add flour mixture to the oil mixture, stirring with a whisk until smooth.


Pour batter into prepared pan. Bake at 350 degrees F for 55 minutes or until golden brown and cake begins to pull away from the sides of the pan. Cool cake completely in pan on wire rack. Loosen edges of cake with a spatula. Place a plate upside down on top of cake; invert onto plate.


Place the orange marmalade in a microwave-safe bowl. Microwave at HIGH 1 minute. Stir and spoon hot marmalade evenly over cake. Cool completely. Sift powdered sugar over top of the cake.

Nutrition Facts

Servings 12