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December 20, 2021
By: TA Editorial Team

This recipe originally appeared in the Fall 2021 issue of Tracy Anderson Magazine, available now on newsstands and for digital download.

Ready to sweeten your holiday menu? Look no further than this vegan recipe for Olive Oil Cake, infused with honey, oranges, and thyme. According to Chef Sean Patrick Gallagher, this dessert’s light, airy texture is made possible thanks to the addition of olive oil and apple sauce. 

“When baking this Honey Olive Oil Cake with Oranges and Thyme, the house smells delightful, and you’re treated to a sensory overload,” says Tracy Anderson of this delicious confection, which can be served when entertaining or can be kept on the counter for a sweet breakfast treat. “The combination of flavors is heavenly.”

Get the recipe below and get into the holiday spirit with every bite.

honey olive oil cake

Photo Credit: Jamie Bassett-Cann

Honey Olive Oil Cake With Oranges and Thyme 

Makes two 9-inch cakes


  • 1½ cups extra-virgin olive oil (use a high-quality brand for pronounced flavor), plus more for greasing pans
  • 2 cups cashew milk
  • 4 lemons, juiced and zested
  • 1 orange, zested
  • 1¼ cup unsweetened apple sauce
  • 2½ cups organic cane sugar
  • ½ cup honey
  • 4 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 2¼ tsp salt
  • 2 navel oranges, cut into segments (for garnish)
  • Confectioners sugar (for garnish)
  • 1 bunch fresh thyme, leaves picked (for garnish)


  1. Preheat oven to 350°F. Line two 9-inch cake pans with parchment rounds. Lightly grease each pan with olive oil to prevent sticking. 
  2. In a mixing bowl, combine olive oil, cashew milk, lemon juice and zest, orange zest, apple sauce, cane sugar, and honey, and mix well until combined. 
  3. In a separate mixing bowl, sift together flour, baking powder, baking soda, and salt. Mix dry ingredients into wet by hand, making sure mixture is combined but don’t overmix. 
  4. Divide batter evenly between cake pans and place in oven. Bake for 40 to 45 minutes, until a toothpick inserted in center comes out clean. Cakes should be golden brown. If not or toothpick comes out with crumbs, bake for another 10 to 15 minutes to ensure doneness. 
  5. Transfer cakes in pans to cooling racks and allow to rest for 15 minutes before turning out. Remove parchment paper, and let cool completely before serving. 
  6. Cut top and bottom of oranges, and cut under white pith to remove peels. Slice between each membrane of oranges to release segments. 
  7. To serve, dust with confectioners sugar and top with orange segments and thyme. 

tracy anderson magazine fall issue

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on newsstands now and on