I am, and will always be, a big fan of baking with oil. I love how it streamlines recipes (since you do not need to bring butter to room temp or cream it in a stand mixer) and I love the moistness oil imparts. But lately I have become an even bigger fan of olive oil baking. Baking with olive oil not only keeps the whole baking process as speedy as can be, and the baked goods as moist (as can be) but it also adds a wonderful depth of flavor with which plain old vegetable oil cannot compete. Baking with olive oil is also “better for you” than baking with vegetable oil, due to a host of reasons laid out right here. In short, I am now a convert to baking with olive oil and here’s to hoping the recipes laid out below might just covert you, too.
Popovers are kinda/sorta one of my favorite things to make and I even included a recipe for one in my cookbook, The Vintage Baker. But I’ve always made them with melted butter, and it hadn’t ever really occurred to me to make them with oil. But lately I have had oil on the brain (particularly olive oil). Olive oil in place of the butter is a delicious and workable swap and I hope you’ll give these cuties a try. RECIPE.
This carrot cake is of the snacking variety which, of course, is my favorite kind. It is assembled super quickly – as all snacking cakes should be – and calls for pantry friendly ingredients. It is (obviously) oil-based and that means there is no time spent bringing butter to room temp and no need for a stand or hand mixer. And because it is oil-based, the cake is wonderfully moist – and stays that way for days – it may even be better on the second day, just sayin’. I like my carrot cake unadorned, with nothing more than sweetened shredded coconut as an add-in. But if you like walnuts and raisins, by all means add a handful or so of each. RECIPE.
I know: when you think of pound cake, you think of butter, so how could I possibly be writing about and sharing a recipe for an olive oil pound cake? Well, because to me, a pound cake is a simple cake flavored with a lot of vanilla, with a tight crumb. It is a cake for breakfast or a late morning snack, but it is also dessert after a dinner party when topped with freshly whipped cream and mixed berries. In other words, it is a flexible cake, an anytime cake – and whether it has butter or olive oil matters little – and this is that cake. RECIPE.
Olive oil brownies are basically my new favorite thing (and I’m hoping they might become yours, too), which makes perfect sense since I will forever be one of those folks who loves a brownie made from a box — chewy and chocolate-y and perfect, if you ask me. And brownies from a box do not call for butter, they call for oil. RECIPE.
These bacon cheddar olive oil muffins are easy-peasy to assemble. They literally take about five minutes — and call for copious amounts of sharp cheddar cheese and crispy bacon. The oil makes them wonderfully moist (and allows them to stay that way for days) and a little peppery. RECIPE.
I know when you think of scones, you probably think of something buttery, rich and crumbly – with “buttery” being kind of the operative word. But believe it or not, olive oil makes for an equally rich and crumbly scone, with a flavor all its own – that of a fruity olive oil, and it is a treat not to be missed. First, making scones with olive oil is one of the easiest baking projects around – and, really, I shouldn’t even be using the word “project.” Do yourself a favor and try them out! RECIPE.
This cake is very fudgy – this is not a light and airy cake with a fragile crumb. This is a dense, very chocolate-y cake – and honestly, I highly recommend throwing in a handful of chocolate chips into the mix, as those molten chips are sure to amp up the deep chocolate flavor in the best way. And did I mention that you should serve this cake with scoops of vanilla ice cream – particularly if you are eating it warm – because you absolutely should. RECIPE.
You are looking at my new favorite chocolate chip cookies and that is saying a lot, as I am pretty darn picky when it comes to chocolate chip cookies. They must be chewy, slightly underdone, have crispy edges and have soft(ish) middles. They must taste of butterscotch, as well as caramel, and although they obvs need to have lots of chocolate, I like a balance — in other words not too much chocolate, but just enough. RECIPE.
These olive oil baking recipes are sponsored by Colavita Olive Oil.