Olive Oil and Citrus Bundt Cake with Dark Chocolate and a Rosemary Glaze

2:00 + Cooling Time Medium 12345

Serves 10-12

¾ cup oat milk or other plant-based milk
½ cup citrus juice (I used 1 lemon, 1 orange, 1 red grapefruit, 1 mandarin)
1 ½ cups raw sugar
2 tbsp citrus zest (I used 1 lemon, 1 orange, 1 red grapefruit and a mandarin)
1 tsp vanilla bean paste
2 ½ cups plain/all-purpose flour
1 ½ cups almond meal
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp fine sea salt
150g dark chocolate, roughly chopped
1 cup Bertolli Organic Extra Virgin Olive Oil Fruity
1/3 cup aquafaba (chickpea liquid) from 1 can salt reduced chickpeas

2 cups icing sugar sifted
About 2-3 tbsp citrus juice (I did ½ lemon, ½ orange)
1 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity
2 tsp finely chopped rosemary rubbed a little to release oils
A few grinds black pepper



Preheat the oven to 180 degrees Celsius. Butter a 10-cup sized bundt tin well, making sure to get into every crevice. Dust with flour, shaking out any excess and set aside.


Mix the oat milk and citrus juice together in a bowl and let sit for 10 minutes. In a small bowl, mix together the sugar, citrus zest and vanilla bean paste and rub with your fingers to release the oils and infuse the sugar. Add the flours, baking soda, baking powder and salt to a large bowl and whisk to combine. Toss the chopped chocolate through the flour. In a separate bowl, whisk together the olive oil, aquafaba, citrus milk mixture and sugar. Fold the wet mixture through the flour mix until just combined, then pour into the prepared bundt tin. Bake on the middle rack of the oven for about 50-60 minutes, or until a skewer inserted into the middle of the cake comes out with no gooey batter attached.


Remove from the oven and allow to cool for an hour in the pan, then carefully flip the bundt tin upside down onto a cooling rack or plate and lift the tin off. It should slip right out, slide a knife around the edge if it needs a little help. Leave on the rack until completely cool.


Meanwhile make the glaze. Whisk together the sifted powdered sugar, 2 tbsp citrus juice, olive oil, rosemary and pepper in a bowl until combined. It should be thick, but thin enough to drip slowly over the cake. Add another tbsp of juice if needed for the correct consistency. Drizzle over the top of the cooled cake, then garnish with extra rosemary sprigs and citrus zest if you’d like.

Recipe by: @theflouredkitchen