Pineapple Olive Oil Cake

This Pineapple Olive Oil cake is rich and moist perfect for any occasion and any time of the day. This recipe is made with simple ingredients and is ridiculously fast and foolproof. You will find this cake is trendy Italian restaurants usually served with Fruit compote on the side.

Do make sure that you use really good Olive Oil as the quality ingredients will show through in the richness of the cake. If you would like do use this Guide to Buying Olive Oil https://www.simplyrecipes.com/a_guide_to_olive_oil/

This Olive Oil cake with Pineapple is flavorful enough that you can serve it merely with a cup of Coffee but it also tastes great with with a dollop of whipped cream.

The ingredients you will need:

Self-Rising Flour – the main ingredient. You could also add half cup of Almond flour for the texture instead of using all of White Flour
Olive Oil – Star ingredients. Use the best quality Olive Oil that you can get. The taste of Olive Oil will shine through as the baking temperature is not hot enough to break through the oil.
Eggs – For binding
Granulated Sugar – For sweetness. The cake is not very Sweet. If you would like, you can serve it with some ice cream as well. This cake is meant to be very mild so you can have it with an expresso or a cup of coffee
Sour Cream – To make a delicious moist cake
Baking Powder and Baking Soda
Orange Zest – of about one orange
Pineapple – small chucks of Pineapple, preferably canned Pineapple. Squeeze the juice out
Salt – To bring out the sweetness
Vanilla extract – for Flavor

Step by step instruction for Pineapple Olive Oil Cake:

Preheat Oven to 350 degrees Fahrenheit.
Spray a Cupcake mild with Pam Spray or brush the insides of the Mold with some Oil or Butter.
Mix the Self-rising flour, Baking Soda and Baking Powder in a bowl and keep aside.
In a Stand Mixer bowl or another large bowl, whisk the Sugar and Olive Oil. Mix at medium speed for about 2 minutes.

Add Eggs and run the Mixer for one minute.
Add Vanilla Extract and Lemon Zest and mix through.
Slowly start adding the dry ingredients (Flour, Baking Soda and Baking Powder) about half cup at a time.

Let mix at a very slow speed, then increase the speed for proper mixing.
Once all flour mixture comes together, add the sour cream and gently mix everything together.
Finally add the Pineapple bits and mix well.

Pour mixture equally into the cupcake mold

Bake for 20 to 23 minutes.
Once the toothpick inserted in the middle of one of the Cakes comes out clean, remove from the oven
Let the cakes cool for about 10-15 minutes on the counter.
Once cooled, remove the cake from the mold.

Serve warm with a cup of Tea or drizzle with some powdered sugar and have it as is.

Storing and Making ahead tips:

The Cake can stay on the countertop for a day.
You can refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.

Are you wondering what else you can pair it with, I would suggest this Tofu dinner or perhaps a Chickpea Soup and make it a night.
You could also make this Bolognese to pair it with the cake and make it an all Italian night.

If you make this recipe and love it, remember to stop back and give it a five star rating – it helps other people find it.

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5 from 1 vote

Pineapple Olive Oil Cake

Rich and moist Pineapple Olive Oil Cake is made with simple ingredients with fast and foolproof recipe.

Course Dessert

Cuisine Italian

Keyword Cake with Pineapple, No butter cake, Olive Oil cake, Pineapple Olive Oil Cake

Prep Time 20 minutes

Cook Time 23 minutes

Total Time 43 minutes

Servings 12

Equipment

• Stand mixer or Hand mixer

Ingredients

• 1 ¼ Cup Self-rising flour
• ½ teaspoon Baking powder
• ¼ teaspoon Baking soda
• ½ Cup Sugar
• ¾ Cup Olive Oil
• 2 Eggs
• ½ Cup Sour cream
• 1 tsp. Orange zest
• 1 tsp. Vanilla extract

Instructions

• Preheat Oven to 350 degrees Fahrenheit.
• Spray a Cupcake mold with Pam Spray or brush the insides of the Mold with some Oil or Butter.
• Mix the Self-rising flour, Baking Soda and Baking Powder in a bowl and keep aside.
• In a Stand Mixer bowl or another large bowl, whisk the Sugar and Olive Oil. Mix at medium speed for about 2 minutes.
• Add Eggs and run the Mixer for one minute.
• Add Vanilla Extract and Lemon Zest and mix through.
• Slowly start adding the dry ingredients (Flour, Baking Soda and Baking Powder) about half cup at a time.
• Reduce the speed to lowest when you are pouring the mixture then increase the speed for proper mixing.
• Once all flour mixture comes together, add the sour cream and gently mix everything together.
• Finally add the Pineapple bits and mix well.
• Pour mixture equally into the cupcake mold
• Bake for 20 to 23 minutes.
• Once the toothpick inserted in the middle of one of the Cakes comes out clean, remove from the oven
• Let the cakes cool for about 10-15 minutes on the counter.
• Once cooled, remove the cake from the mold.
• Sprinkle with powdered sugar or simply serve with a dollop of cream or an expresso.