Savor the festive blend of gingerbread spices and the subtle fruitiness of La Panza extra virgin olive oil in our delicious Olive Oil and Gingerbread Cake.

Makes: 10 Servings |  Preparation Time: 15 minutes


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 cup La Panza extra virgin olive oil
  • 1/2 cup molasses
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup hot water

Optional Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon La Panza extra virgin olive oil


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.In a bowl, whisk together the flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, and ground cloves.
  2. In a separate large bowl, whisk together the olive oil, molasses, brown sugar, eggs, vanilla extract until well combined.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Slowly pour in the hot water, stirring continuously until the batter is smooth.
  5. Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Optional: If desired, whisk together powdered sugar, fresh orange juice, and extra virgin olive oil to create a glaze.
  8. Drizzle the glaze over the cooled cake.
  9. Once cooled and glazed, slice the Olive Oil and Gingerbread Cake and serve. Optionally, dust with powdered sugar for a festive finishing touch.