Flour & Olive

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Ginger Cake Mix

Name: Ginger Cake Mix
Brand: Flour and Olive
SKU: FOG103
Price: 18.95 USD
Availability: InStock

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$18.95

Meet the cake that was made for extra virgin olive oil. Flour & Olive’s Ginger Olive Oil Cake Mix bakes up moist and airy with aromatic ginger, allspice, and a gentle black-pepper lift that plays beautifully with a good EVOO. Serve it warm with a dusting of sugar, crown it with citrus slices and a drizzle of olive-oil glaze, or layer with whipped cream and berries. Pantry simple, celebration worthy, and crafted to let small-estate oils sing.

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), 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), Allspice, Sea Salt, Baking Soda, Ginger, Black Pepper, Xanthan Gum

Contains: Wheat

Servings: 12, Serv. Size: 1/4 cup (44g), Amount Per Serving: Calories 160, Total Fat0g (0% DV), Sat. Fat 0g (0% DV).TransFat 0g, Cholest.Omg (0% DV). Sodium 220 mg (10% DV), Total Carb.36g (13% DV), Fiber 1g (4% DV). Total Sugars 21g (Incl. 21g Added Sugars, 42% DV), Protein 3g, Vit. D (0% DV), Calcium (4% DV). Iron (6% DV), Potassium. (0% DV).

Key Features

Premium vanilla cake mix crafted with a custom blend of unbleached and whole wheat flours. This mix delivers a moist, tender crumb and rich vanilla 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

Ginger Olive Oil Cake –
Take a deep breath, tie that apron, and get ready to shine. This is a beautifully simple cake, but as every baker knows, the secret is in the details. Here’s how to bring it to life:

Preheat your oven to 325ºF (160ºC). Give it plenty of time to come to temperature before your cake goes in. A gentle, even heat is key to a lovely, golden crumb.
Prepare your pan with care. Grease it well and line the bottom with parchment paper so your cake releases cleanly. If you're using a Bundt tin, a baking spray that includes flour works best to catch all those lovely curves.
Start with the eggs. In a clean bowl, beat your room temperature eggs on high speed for 3–5 minutes. You’re looking for volume and air—the mixture should look pale and fluffy.
Drizzle in the olive oil. Slowly add your mild extra virgin olive oil in a steady stream while beating. The mixture will thicken and become glossy, almost like a ribbon. Don’t rush this part—it’s what gives the cake its beautiful texture.
Add the rest. Stir in the remaining wet ingredients and the cake mix. Mix gently until everything is just combined, pausing to scrape down the sides of the bowl. No need to overwork it—a light hand keeps the crumb tender.
Fold in the extras. If your recipe calls for nuts, fruit, or chocolate, now’s the time. Use a spatula to fold them in gently until evenly distributed.
Into the pan it goes. Pour the batter into your prepared tin and smooth the top. If there’s a topping (sugar, nuts, citrus zest), scatter it over now.
Bake straightaway. Pop it into the oven and follow the baking time given in your recipe. No peeking! Let the oven do its job.
Cool it gently. Once baked, let your cake rest in the pan for 5–10 minutes. Then unmold and transfer to a wire rack to cool completely. It needs time to settle before you think about frosting.

This cake is all about patience, simplicity, and the rich magic of olive oil. Enjoy every step—because in this tent, every detail counts.

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.