Flour & Olive

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Almond Cake Mix

Name: Almond Cake Mix
Brand: Flour and Olive
SKU: FOA101
Price: 18.95 USD
Availability: InStock

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$18.95

This is the almond cake you make when company’s coming and you still want it to feel effortless. Flour & Olive’s sofi™ Gold-winning mix bakes up tender and fragrant, with a delicate almond-sugar crust that crackles just a little when you cut the first slice. It’s designed to let your extra-virgin olive oil shine, so the crumb stays moist for days, and the flavor is beautifully nuanced. Serve it plain with powdered sugar, crown it with citrus and whipped cream, or drizzle with a glossy olive oil glaze. Simple to make, elegant to serve.

Ingredients and Nutritional Facts

Ingredients:

Cane Sugar, Unbleached Flour (Wheat Flour Enriched (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enzyme or Malted Barley Flour, Wheat Starch), Blanched Almond Flour, 100% Hard White Whole Wheat Flour, Emulsifier (Rice Starch, Polyglycerol Esters of Fatty Acids (Vegetable Fats), Mono and Diglycerides), Powdered Sugar (Sugar, Cornstarch), Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Cornstarch, Monocalcium Phosphate), Flavors (Vanilla Bean Powder, Dextrose, Natural Flavors), Sea Salt, Baking Soda

Contains: Wheat, Almond

Servings: 14,Serv. Size: 1/4 cup (43g),Amount Per Serving:Calories 170, Total Fat3g (4% DV), Sat. Fat 0g (0% DV),TransFat 0g,Cholest.Omg (0% DV),Sodium170mg (7% DV),Total Carb.32g (12% DV), Fiber 1g (4% DV), Total Sugars 18g (Incl. 18g Added Sugars, 36% DV),Protein3g, Vit. D (0% DV), Calcium (4% DV), Iron (6% DV), Potas. (0% DV).

Key Features

Premium Almond cake mix crafted with a custom blend of unbleached and whole wheat flours. This mix delivers a moist, tender crumb and a delicate almond flavor, and is designed specifically for baking with high-quality extra-virgin olive oil.

Ideal for home bakers and professionals, our vanilla cake mix is versatile, easy to prepare, and pairs beautifully with olive oil’s fruity, aromatic profile.

Olive Oil Recipe

This Almond Olive Oil cake is wonderfully forgiving and deeply flavorful, but as any good baker knows, the magic is in the method.

Preheat your oven to 325°F (160°C). A steady start sets the tone. Let your oven warm up properly before the cake goes in; no one wants a soggy middle.
Prep your pan like a pro. Grease it well and line the bottom with parchment. Using a Bundt tin? A flour-based baking spray will help every ridge release beautifully.
Room temp is best. Bring your ingredients to room temperature and, if possible, weigh them. Precision is your friend.
Trust the process. Once the cake is in, keep that oven door shut. No peeking—unless your recipe calls for it.
Check for doneness. Your cake is ready when it gently shrinks from the pan’s sides, springs back under a light touch, or a skewer comes out clean (or with just a few moist crumbs).
Cool your heels. Let the cake rest for 5–10 minutes in the tin before turning it out to cool completely. It needs a moment, just like any good bake.
Store it like a star baker.
Plain cakes (no frosting or filling) can be double-wrapped in cling film and foil, then kept in the fridge for up to a week, or frozen for up to 3 months.
To defrost, move the wrapped cake to the fridge and let it thaw gently overnight.
Glazed or plain cakes will be happy in an airtight tin on your counter for up to 3 days.
Frosted or filled bakes should live in the fridge and be enjoyed within 3 days.

Food and Beverage Magazine: 2025 Editor's Top Pick

• Made with unbleached and whole wheat flour

• No artificial flavors or preservatives

• Optimized for baking with extra virgin olive oil

• Includes access to globally inspired recipes

• Suitable for vegetarian and vegan-friendly recipes

Net Weight: 18.03 oz (520g)

Made in: USA

: Choose a delicate to medium-fruity EVOO for a softer, more floral cake. Robust, peppery oils will add a lively finish if you prefer bolder character.
: Absolutely. Here’s how to fold each in so the crumb stays tender and the flavors shine: Fruit Add 1 to 1½ cups chopped fruit (berries, apples, pears, figs, or stone fruit). Pat dry; toss with 1 tablespoon flour; fold in at the end.

Using frozen berries? Add straight from the freezer. Expect 5–10 extra minutes of bake time; tent if browning early.

Citrus zest
Use 1–2 teaspoons lemon or orange zest. Rub the zest into the sugar or whisk into the EVOO first to release oils. Bright, clean lift without extra moisture.

Chocolate
Fold in ¾–1 cup chips or chunks. For a swirl, whisk 2 tablespoons cocoa with 2 tablespoons hot water, marble gently through the batter.

Nice extras

½–¾ cup toasted nuts or ¼ cup finely chopped candied ginger play beautifully with the spice.

Delicate or medium-fruity EVOO keeps it elegant; a peppery oil leans into the ginger warmth.

Storage

Fruit-heavy cakes keep best covered at room temp for 1 day, then refrigerate up to a week.
: Use room-temperature ingredients and avoid overmixing. Bake until the top is lightly golden and a toothpick comes out with a few moist crumbs. Cool before glazing to keep the crumb tender.