Olive oil and honey cake (gluten-free and dairy-free)

Nici Wickes' olive oil and honey cake recipe is scrumptious and the hero is the seed-spice sprinkle on top! Gluten and dairy-free, this cake is perfect for just about everyone to enjoy for dessert

By Nici Wickes
  • 50 mins cooking
  • Makes 1
  • Print


  • 170 gram gluten-free flour (or plain flour for non-GF)
  • 1 1/4 teaspoon GF baking powder
  • 1/4 teaspoon sea salt
  • zest of 1 orange, juice reserved
  • zest of ½ lemon, juice reserved
  • 3 eggs
  • 5 heaped tbsp warmed honey
  • 100 millilitre extra virgin olive oil
  • 75 millilitre almond milk (or cow’s milk for non-DF)
  • 2 tablespoon honey
  • 1/4 cup citrus juices, extra
  • 2 tablespoon fennel seeds, toasted
  • 1 teaspoon cinnamon
  • 2 teaspoon caster sugar
  • plain unsweetened coconut yoghurt, to serve


  • 1
    Preheat oven to 180°C. Line a 20cm loaf pan with baking paper long enough to hang over the sides.
  • 2
    In a medium bowl, combine the flour, baking powder, salt and zest. Whisk to blend.
  • 3
    In a medium bowl, beat the eggs, honey, olive oil and the reserved citrus juices until smooth. Add the dry ingredients and milk, then stir until just blended and there are no visible lumps of flour.
  • 4
    Scrape the batter into the prepared pan. Bake for 50 minutes until the cake is a deep golden colour and springs back when gently pressed. Cool for 10 minutes before turning out, then allow to cool for at least another 10 minutes before slicing.
  • 5
    For the syrup, warm the honey and extra citrus juices together until combined.
  • 6
    Mix the toasted fennel seeds, cinnamon and sugar together.
  • 7
    Serve the cake drizzled with yoghurt and the citrus-honey syrup, and sprinkled with the seed-spice mix.

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