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Small-Batch Honey Vanilla Olive Oil Cake topped with fresh peaches and honey drizzles.
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Honey Vanilla Olive Oil Cake

A small, tender cake sweetened with honey and flavored with vanilla, using olive oil for a moist texture and easy preparation.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Honey Cake, olive oil cake, Small Batch Cake, vanilla cake
Servings: 2 servings
Calories: 200kcal

Ingredients

Wet Ingredients

  • 1/2 cup Olive oil Use a mild extra virgin olive oil.
  • 1/3 cup Honey Adds sweetness and warm taste.
  • 1 large Egg Helps the cake hold together.
  • 1/4 cup Milk or yogurt Yogurt makes it a bit richer.
  • 1 teaspoon Vanilla extract Do not skip, it enhances the flavor.

Dry Ingredients

  • 1 cup All purpose flour Standard flour for baking.
  • 1 teaspoon Baking powder Leavening agent.
  • 1/4 teaspoon Salt Enhances flavor.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease a small round or loaf pan and optionally line the bottom with parchment.
  • In a bowl, whisk together the olive oil, honey, egg, milk or yogurt, and vanilla until smooth and glossy.
  • Add the flour, baking powder, and salt to the wet ingredients. Stir just until no dry streaks remain.

Baking

  • Pour the batter into the prepared pan and bake for about 22 to 30 minutes, checking for doneness at 20 minutes.
  • A toothpick should come out with a few moist crumbs when it's done.

Cooling

  • Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack or plate.
  • Best served slightly warm with a delightful honey scent.

Notes

This cake can be varied with citrus zest, herbs, fruits, spices, or chocolate chips for added flavor. Perfect for pairings with yogurt, berries, or a sprinkle of powdered sugar.