Olive Oil Cakes have taken the internet by storm but, in my mind, nothing compares to the Olive Oil Cake from the Maialino restaurant in NYC. It’s a top contender for my favorite cake of all time, and it’s not just me that feels this way! It’s famous for a reason: it’s impossibly moist, extremely versatile alone with tea or paired with whipped cream and a fruit compote, and it is so easy to make.

However, with 1 ⅓ cups of olive oil and a generous amount of sugar in the original recipe, some (myself included!) may be hesitant to indulge too often. I didn’t want to have to pass up on this delectable cake, and neither should you – I wanted a healthier option without losing it’s integrity and so with that, here is my take on Maialino’s Olive Oil Cake. I’ve been making this recipe for more than 12 years and it never disappoints.

Watch Me Make My Take On The Famous Maialino Olive Oil Cake

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How To Make My Take On The Famous Maialino Olive Oil Cake

Step 1. Pre-heat oven to 350F. Line a 8-inch cake pan (that is at least 2 inches deep) with nonstick baking spray and line the bottom with parchment paper.  Set aside. 

Step 2. In a medium bowl, whisk together the flour, salt, baking soda, baking powder.

Step 3. In a separate bowl whisk the eggs, then add milk, sugar, oil, zest and juice and whisk to combine.  

Step 4. Add the dry ingredients to the wet ingredients and whisk just until there are no more traces of flour.

Step 5. Pour the batter into the prepared pan and bake for 65-80 minutes, until the top is golden and a cake tester comes out just clean.

Step 6. Let it sit in the pan for 30 minutes before running a knife around the perimeter of the cake and turning out onto a cooling rack to cook completely.  

Step 7. Top with powdered sugar when cool and serve.  

Step 8. Enjoy!

I make this recipe with whatever citrus I have available – it’s wonderful with lemons, limes or oranges!

What Else Can I Use?

• The brand of gluten free flour matters here:  I suggest Cup 4 Cup or Bob’s Red Mill GF 1:1 Baking Flour blend.  King Arthur or another brand may result in a cake that is too “wet” or dense.  If that’s all you have, I suggest reducing the oil to ⅔ cup.
• Regular all purpose flour can be used in place of gluten free.
• I do not suggest using oat flour here, it will be too dense and probably too dry.
• I do not suggest almond flour here, it will be too wet and heavy.
• I haven’t tested it, but I’m sure coconut sugar would work as a substitute for the granulated sugar – expect a brown cake crumb as a result and a deeper caramel flavor. 
• Whole or skim cow’s milk can be used in place of the almond milk.
• I’ve made this cake with lemons, meyer lemons, limes, oranges, and grapefruit.  All of them work great.

This Take On The Famous Maialino Olive Oil Cake is special because:

It’s fast, incredibly simple and the results are delicious every single time!

It’s gluten free and dairy free

More Famous Favorites

Famous La Scala Chopped Salad

Torrisi’s Famous Hot Sauce

Erewhon’s Famous Kale + White Bean Salad (Vegan, Gluten Free, Refined Sugar Free)

If you make my take on the famous Maialino Olive Oil Cake, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

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