Whole Wheat Flour & Olive Oil Walnut Spice Loaf Cake

Walnut Spice Cake (Whole Wheat Flour & Olive Oil)

Errr..Long name, eh? I just couldn’t contain my excitement on this one. I have been trying to get myself to use whole wheat flour and olive oil to bake a cake for quite a while now.

I just wasn’t sure about the texture, taste & flavor. After seeing quite a few cake and bread recipes using whole wheat flour and olive oil from the lovely ladies Sonal from Simply Vegetarian777, Apsara from Eating Well Diary and Gayatri from The Desserted Girl, I decided it’s time to be inspired and the result was this lovely Walnut Spiced Loaf Cake.

Walnut Spice Cake (Whole Wheat Flour & Olive Oil)

This combination of ingredients apparently has Greek roots. A Greek Walnut Spice Cake is called “Karithopita” and I made it with a few twists. With all the wonderful flavors from the cloves, cinnamon, cardamom, nutmeg, orange zest & orange juice- it was almost like Christmas in August.

Toast a slice and have it for breakfast or munch it down at snack time!

Here is how I made it:

Whole Wheat & Olive Oil Walnut Spice Loaf Cake

Yield: Four 6 X 3 inch loaf cakes or One 9 X 5 inch loaf cake


    For the loaf cake
  • 1 ¼ cup toasted chopped walnuts plus a handful more to sprinkle on the top
  • 2 cups white whole wheat flour
  • 2 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cardamom seeds
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 2 eggs
  • ½ cup coconut sugar, see notes below for substitute
  • 2/3 cup yoghurt, see notes below for substitute
  • 2-3 teaspoons orange zest
  • ½ cup orange juice
  • 1 teaspoon vanilla extract
  • ¼ cup olive oil
  • For the syrup
  • ¼ cup freshly squeezed orange juice
  • 1 teaspoon coconut sugar, see notes below for substitute
  • 1 teaspoon orange zest
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cardamom seeds


    For the loaf cake
  1. Preheat the oven to 350 F. Grease and flour a loaf pan (9X5 inch pan or four 6X3 inch pans) and set this aside. (You could use a normal 8 or 9 inch round or square cake pan)
  2. In a large bowl, bring together flour, baking powder, baking soda, cinnamon, clove, nutmeg, cardamom and salt. Set this aside.
  3. In a stand mixer or with a hand mixer, whisk the eggs and sugar for about 3-4 minutes.
  4. Then add in the yogurt, orange zest, orange juice, vanilla and olive oil. Mix only until combined.
  5. Then add in the flour in two additions. Combine using a spatula and mix only until it all comes together. Do not over mix.
  6. Add in the walnuts and gently fold them into the batter.
  7. Pour the batter into the loaf pan. Sprinkle the top with some more chopped walnuts.
  8. Bake at 350 F for 45-50 minutes. Test doneness of the cake by inserting a wooden skewer and bake until it comes out clean.
  9. For the syrup
  10. In a microwave safe glass, heat the orange juice together with the sugar, orange zest, ground cardamom and ground cloves for about 30-40 seconds.
  11. To assemble
  12. Once the cake is done, let it cool in the pan for 5-7 minutes and then take it out on a cooling rack.
  13. Keep a plate or a pan under the cooling rack and pour the syrup over the warm cake evenly.
  14. Allow the syrup to seep in the cake for about 20-25 minutes before slicing into the cake.


1. You could use regular sugar instead of coconut sugar. The coconut sugar does not add any coconut flavor in the cake. I use it only because it is considered healthier than refined white or brown sugar and has a lower glycemic index.

2. You could use Greek yoghurt in place of regular yoghurt if you have it at hand.


Walnut Spice Cake (Whole Wheat Flour & Olive Oil)

Walnut Spice Cake (Whole Wheat Flour & Olive Oil)


  1. Hey, I bet these ship really well! All the way to California! One day I’ll convince you to send me your goodies. 😉

  2. Your loaf looks so healthy and fresh that one would want to just dig into it 🙂

  3. Are they mini-loaves or something because they look super cute!!! Can’t take my eyes off them. I bet they were verrrry tasty… mmmm…

    • Hi Prash- the ones in the picture are actually more like something between mini and the regular loaves. But this recipe makes one 9 X 5 inch loaf too- I’ve tried both. 🙂

  4. This looks and sounds amazing!! Wish we got white whole wheat flour here 🙁 I think I’ll try it with barley flour and see how it goes. Beautiful photos!

  5. Beautiful!!! Aditi, you making me bake a cake with the same flavors 😛 Loved a healthy element here… And yes, you’ll get a feedback in a day or 2 😀 Baked one yesterday, so can’t do it today! But I’ll finish it first and bake this one tomorrow 😉

  6. Your loaves are beautiful and healthful. Love the spicing and nuts!

  7. Thank you so much for the mention, Aditi! Your bread loaf looks fantastic, I surely need to try it with an egg substitute. 🙂

    • Do tell us how it works with the egg substitute- I have a feeling this one should work fine since this cake has more like a muffin texture than a sponge cake texture. Also, just the other day a friend had asked for some healthy egg less cake recipes and I directed her to your blog! 🙂

  8. Decided ! This is the next cake in my oven! OMG guys…this looks so fab and sounds exotic… Chai ke saath maza aa jayega :).
    Thanks for the shoutout!
    How are you doing? Have been thinking of you Aditi :).

    • 😀 This cake is amazing with chai and we’ve been having a slice for breakfast too! High time I did some healthy baking 😉 I am doing good. Will make a plan to meet soon!

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