rosemary olive oil cake.


I have a small obsession with olive oil and rosemary desserts.  I always love how moist olive oil cakes are, and I love the subtle savory flavor that rosemary gives a dessert.  So, when I was making dessert this week (my mom was in town, so it had to be a good one!) I thought of making a healthy olive oil and rosemary cake.


My favorite olive oil cake recipe is from Giada De Laurentiis, so I was a bit scared to mess with it.  But I did.  A whole lot.  I used half whole wheat flour, substituted in egg whites, added rosemary, took out the whole milk, took out the citrus, took out some of the olive oil, and substituted in agave nectar for the sugar.  

Agave nectar is much lower on the glycemic index than sugar is, which means it doesn’t cause your blood sugar levels to spike the way sugar does.  Also, it’s very sweet, so you can get away with using less agave nectar than you would sugar.  You can find it at health food stores, Trader Joe’s and Whole Foods.  I also added in some grade B maple syrup, which is optional in this cake – but I think it added a really nice depth of flavor.  Grade B maple syrup is darker and richer tasting than grade A, and it’s also more mineral-rich than grade A (once you taste it, you won’t want to buy grade A anymore!).  

This cake came out light and moist, and it’s great on it’s own.  It would also be perfect served with some frozen yogurt or fruit preserves…I ended up serving it with the balsamic glaze dressing I used on the grilled fall salad, and thought it worked perfectly! There’s nothing like a delicious dessert that’s good for you, and this one definitely is.  It’s also incredibly elegant and so simple to make.

Rosemary Olive Oil Cake:

3/4 cup whole wheat flour
3/4 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup olive oil
1/4 cup unsweetened applesauce
1/2 cup agave nectar
1/4 cup grade B maple syrup (optional – if not using, add in 2 more tbsp. of agave nectar)
1 egg
4 egg whites
1/4 cup almond milk
1 tsp. lemon zest
1 1/2 tsp. fresh rosemary, finely chopped
1/2 cup slivered almonds, toasted in the oven and coarsely crumbled
non-stick cooking spray

Preheat the oven to 350.

Throughly spray an 8″ diameter baking dish with non-stick cooking spray.

Sift together the whole wheat and all purpose flours.  Whisk in the baking powder and salt.

In a small bowl, whisk together the olive oil and applesauce.

In a large bowl, use an electric mixer to beat together the agave nectar, lemon zest, and egg/egg whites.  Beat for 3 minutes, until the mixture is a light-amber color and frothy.  Beat in the almond milk, and slowly beat in the olive oil and applesauce mixture.   Add in the flour mixture and beat until just combined.  Fold in the toasted crumbled almonds and chopped rosemary.  


Transfer the mixture to the prepared baking pan, and place the pan on a baking sheet.  Bake in the oven for 35 minutes, until a toothpick inserted into the center comes out with moist crumbs attached.  Cool on a rack before serving.



  1. MollyCookie says:

    I think this looks fantastic. I love rosemary and your recipe looks wonderful.

  2. tali says:

    Thanks, MollyCookie! Rosemary in dessert is such a weakness for me…even if no other part of the dessert sounds appealing, if it has rosemary in it, I’ll usually try it. Let me know if you try this one out – I thought it was really simple to put together.

  3. Olive oil is very tasty and has some nutty taste too.’;.

  4. Olive oil is very tasty and it has very low saturated fats.;;~

  5. we always use olive oil on our cooked foods because it has very low saturated fat~.~

  6. PH Paper : says:

    the taste of olive oil is very very good, it is one of the best tasting cooking oils out there`”

  7. olive oil is very very tasty if you put it in fried foods and you can taste it raw too :,,

  8. “*. I am really thankful to this topic because it really gives useful information ~*;

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