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Passionfruit Olive Oil Cake

An ethereal cake that's not too sweet and tastes like sunshine. Olive oil locks in richness and moisture. Recipe adapted from Melissa D’Arabian of the Food Network.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Servings 8 slices


  • 9-inch cake pan


  • 1 ¼ c. flour
  • ¾ c. sugar
  • 2 eggs
  • 3 passionfruits pulp removed
  • c. olive oil
  • 1 tsp. Vanilla
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • ½ tsp. Salt
  • Cooking spray or butter to grease pan
  • Optional: Powdered sugar for garnish


  • Preheat the oven to 350°F. Grease a 9-inch cake pan.
  • Remove the pulp from your passionfruit by cutting it in half and scraping out pulp — seeds and all. You can either strain the pulp or pop into a food processor until the seeds are as finely chopped as possible.
  • In a bowl, mix sugar and eggs in a bowl with whisk or hand mixer until combined. Mix in the olive oil, passionfruit pulp and vanilla.
  • Sift the flour, baking powder, baking soda and salt together in another bowl, then add half of the dry ingredients into the bowl of dry ingredients. Mix on low. Add the other half and mix until just combined.
  • Pour into the cake pan and bake for 25 to 30 minutes, then let the cake cool about 15 minutes, until steam is no longer rising from the cake. Dust with powdered sugar and serve with whipped cream, vanilla ice cream or a drizzle of olive oil, if desired.
Keyword cake, lilikoi, olive oil, olive oil cake, passionfruit, passionfruit dessert