Honey + Olive Oil Cake with Calming Brew infusion {dairy-free}

There is nothing more calming and pleasing to the eye than this gorgeous dairy-free cake which has whiffs of elegant lavender and chamomile of our Calming Brew. This delicate infusion can be cold brewed into this cake – the perfect way to use leftover tea, and combined with honey and earthy olive oil – this cake is a keeper. Made in a few simple steps, without requiring heavy equipment – a few bowls, a hand whisk and a cake tin! The frosting is optional, a simple dusting of icing sugar works just as well. Edible flower garnishing - while not a pre-requisite, is a delight to the eyes and soothing to the palate!

This olive oil and honey cake is refined sugar-free and stays well for 4-5 days in an airtight container at room temperature. 

To make this cake vegan: replace honey with castor sugar in the cake and icing sugar in the frosting



  • 1/3 cup olive oil
  • 1 cup strongly brewed + strained Calming Brew (cold)
  • ½ cup Eucalyptus Honey
  • ½ tsp vanilla extract
  • 1 tbsp vinegar
  • 1 ½ cup all purpose flour
  • ½ tsp baking soda (soda bicarbonate)
  • 1 tsp baking powder
  • ½ tsp salt 

Cashew Frosting:

  • ¾ cup raw cashews, soaked for 30 minutes and rinsed
  • 1-2 tbsp water
  • 3 tablespoons Eucalyptus Honey
  • 1 teaspoon vanilla
  • 1 teaspoon fresh lemon juice
  • ¼ teaspoon sea salt


  • Preheat the oven to 180C
  • Prepare an 8” cake tin by greasing and lignin with parchment paper
  • In a bowl, whisk the dry ingredients together and set aside
  • In a large mixing bowl, whisk the olive oil and brew until emulsified and white in colour
  • Then add the honey and vanilla extract and whisk for another few minutes
  • Add the vinegar, give a few stirs, and then add the dry ingredients, combining to mix, without over-mixing
  • Pour the batter into the cake tin
  • Pat the cake tin on the surface a few times, to remove any air bubbles
  • Bake the cake for 25 minutes or until a skewer comes out clean, with just a few crumbs
  • Allow the cake to cool completely before frosting 


  • Soak the cashews in water for 30 minutes and then drain
  • Place them in a blender with 1 tbsp water first and pulse to make a butter
  • Then add the remaining ingredients and if needed, more water to reach your desired consistency
  • Place the frosting in an airtight container in the fridge until ready to use

Recipe developed by Kitchen Therapy