Olive oil cakes taste sorta fruity and take on the flavor of the type of cake you make the olive oil cake with.
Although not significantly lower in calories than regular cakes, olive oil cakes are healthier.
And using olive oil in cakes adds a richness without an overpowering taste and it means that people with a non- or restricted-dairy diet can also enjoy them.
Even die-hard butter devotees admit that olive oil makes exceptionally good cakes.
EVOO is liquid at room temperature, so it lends superior moisture over time. In fact, olive oil cake only improves the longer it sits—this dairy-free version will keep on your counter for days (not that it'll last that long).
Olive oil is great for cakes and desserts!
Especially the extra virgin one.
It has a wonderful taste and won't make your dessert smell like olives, in case you wonder.
I use it in majority of my desserts because it is also healthy: in fact one of the healthiest oils in the world.
Considering all its savory applications, it can be hard to think of olive oil as having a place in baking.
However, olive oil can be used in place of traditional cooking oils just swap out the same amount of vegetable or canola oil for extra virgin olive oil.