Vanilla Yogurt Olive Oil Cake with Salted Honey Drizzle
Vanilla Yogurt Olive Oil Cake with Salted Honey Drizzle
This is the cake you bake when you want something elegant but have zero desire to separate eggs or pull out a stand mixer. Oolie’s Vanilla Yogurt steps in as the hero ingredient here—replacing eggs, dairy, and half the usual fuss while giving the cake its plush, tender crumb.
It’s Mediterranean-coded, naturally dairy-free, and the salted honey drizzle makes it look like you picked it up from a little bakery that only takes cash and aesthetic compliments. One bowl, no eggs, all vibes.
Makes: 1 loaf or 8-inch cake
Time: 45–55 minutes
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Ingredients
- 1 cup Oolie Vanilla Yogurt
- ½ cup olive oil
- ¾ cup sugar
- ¼ cup water
- 1½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- Pinch salt
- Optional: zest of 1 lemon
Salted Honey Drizzle:
- 3 tbsp honey
- Pinch flaky salt
- 1 tsp hot water
Instructions
- Prep: Heat oven to 350°F. Line a loaf pan or 8-inch round pan with parchment.
- Make the batter: Whisk together Oolie yogurt, olive oil, sugar, and water until smooth. Add flour, baking powder, baking soda, salt, and (optional) lemon zest. Stir until just combined.
- Bake: Pour into the pan and bake 42–48 minutes (or ~55 minutes if sharing the oven with a braise at 325°F) until golden and a tester comes out clean.
- Drizzle: Mix honey with hot water and a pinch of flaky salt. Pour over the warm cake.
- Cool: Let it rest at least 10 minutes before slicing.
Allergen declaration:
Allergens are dependent on the brand of products you purchase; please check the packages of the ingredients you purchase carefully!
Inherent allergens: Egg (in Oolie), Coconut; Contains Gluten Unless Made GF; Dairy-Free.
Featured Product
Vanilla Yogurt
Pure vanilla unbelievably rich and creamy in protein packed (11g) egg-based yogurt.
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