Close Banner

This ad is displayed using third party content and we do not control its accessibility features.

Enjoy The Flavors Of Fall With This Healthy Olive Oil Walnut Spice Cake

Author:

Steven Gundry, M.D.

November 02, 2019

Cardiologist

By Steven Gundry, M.D.

Cardiologist

Steven Gundry, M.D. is a renowned heart surgeon, New York Times best-selling author, and medical researcher.

November 02, 2019

We carefully vet all products and services featured on mindbodygreen using our commerce guidelines. Our selections are never influenced by the commissions earned from our links.

A sophisticated treat, this breadlike cake from my book, "The Plant Paradox Family Cookbook," features warming spices and lovely herbal notes from olive oil. Olive oil has so many health benefits, but it’s “spiciness” may be offsetting to little kids, so here’s a great way to sneak it into them in a cake! Olive oil cakes are a classic in Italy, but here there’s no flour, no sugar and nothing artificial, so you and the kids can have your cake and eat it too. I like to pair a slice of this spice cake with a good strong cup of coffee. For an extra-special treat, spread a little coconut whipped cream on your cake—it is positively decadent!

Olive Oil Walnut Spice Cake

Makes one 7-inch cake

Ingredients:

⅓ cup extra-virgin olive oil, plus more for greasing
2 cups almond flour
½ cup Swerve
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground allspice
¼ teaspoon ground cloves
⅛ teaspoon freshly ground black pepper
¼ teaspoon sea salt
2 large omega-3 eggs
⅓ cup coconut milk
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup chopped toasted walnuts
Coconut whipped cream, for serving

Method:

Grease a 7-inch oven-safe dish such as a cake tin or souffle pan with olive oil. Line the bottom with parchment, and set aside.
In the bottom of your Instant Pot, place the trivet and add 1 cup of water to the pot.
In a large bowl, whisk together the flour, Swerve, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, pepper, and salt.
Add the eggs, oil, coconut milk, and the vanilla and almond extracts, and whisk until well combined. Fold in the walnuts.
Pour the batter into the prepared baking dish and cover tightly with aluminum foil. Set the baking dish in the Instant Pot on top of the trivet.
Cook on "cake" setting, then allow the pressure to release naturally for 15 to 20 minutes.
Carefully remove the pan from the pot, and let cool to room temperature.
Serve with the coconut whipped cream.

Recipe excerpted from Plant Paradox Family Cookbook by Steven R. Gundry. Copyright © 2019 by Steven Gundry. Published on November 19, 2019, by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.

Steven Gundry, M.D.

Steven Gundry, M.D., is a renowned heart surgeon, New York Times best-selling author, and medical researcher. Gundry graduated from Yale University with a B.A. in 1972 and went on to earn a medical degree from the Medical College of Georgia in 1977. He is the author of: Dr. Gundry’s Diet Evolution, The Plant Paradox, and The Plant Paradox Cookbook. His newest book, The Longevity Paradox, provides an innovative look at getting younger as we age, complete with an action plan to prevent and reverse disease and simple hacks to help anyone look and feel younger than their age.

Gundry is known as the leading expert on the lectin-free diet as the key to reversing disease and boosting longevity. He believes we have the ability to heal ourselves through nutrition when certain dietary obstacles are removed.

Gundry is currently the director of the International Heart and Lung Institute in Palm Springs, California, and the founder/director of The Center for Restorative Medicine in Palm Springs and Santa Barbara.

Learn more by listening to “The Dr. Gundry Podcast” available on iTunes, Stitcher and GooglePlay as well as your other favorite listening providers.