This Olive Oil Bundt Cakes Recipe Is a Healthy + Fruity Twist on a Classic
Olive oil mixed in the batter gives these treats extra rich flavor
Confession time: I have a major sweet tooth, but I also try to be mindful of what I eat. But this olive oil bundt cakes recipe is my new hero! It ditches the butter for heart-healthy olive oil, making it a lighter option for dessert. Olive oil is high in healthy fats and antioxidants. Plus, adding to these bundt cakes adds a subtle fruity depth that complements citrus perfectly. That’s right: orange juice and zest flavor the batter. And let’s not forget the gorgeous presentation – a bundt cake fresh from the oven is a showstopper for any occasion. Remember, for a perfectly golden brown cake, preheat your oven well beforehand and resist the urge to over mix the batter. A few lumps are a-okay and contribute to a delightful crumb!
Want more orange-infused desserts like this olive oil bundt cakes recipe? Try this Chocolate Glazed Orange Bundt Cake. And tell us if you tried this recipe below!
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup granulated sugar
- 1/2 cup olive oil
- 1/2 cup fresh orange juice
- 1 tsp. grated orange zest
- 1 1/2 cups confectioners’ sugar
- 6-8 tsp. milk
- 6 strawberries, trimmed, quartered
- Fresh mint leaves (optional)
Instructions
• Heat oven to 325°F. Coat 12 (1/3 cup capacity) mini Bundt cake molds with baking spray with flour. In bowl, mix first 4 ingredients.
• In large bowl, combine eggs, sugar, oil, orange juice and zest. Stir in flour mixture. Divide evenly among Bundt molds. Bake until toothpick inserted near centers comes out clean, about 18 min. Let cool 5 min. Transfer from molds to rack; let cool. If desired, trim bottom of cakes if domed.
• In large bowl, combine confectioners’ sugar and 6 tsp. milk, adding remaining milk, 1 tsp. at a time, if too thick. Place cakes on rack set over baking sheet. Drizzle icing over cakes. Transfer cakes to serving platter. Garnish with strawberries and, if desired, mint leaves.
Nutrition
- Calories: 250 kcal
- Fat: 11 gram
- Saturated Fat: 2 gram
- Protein: 3 gram
- Carbohydrate: 36 gram
- Fiber: 1 gram
- Cholesterol: 31 mg
- Sugar: 26 gram
- Sodium: 111 mg
