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  • Writer's pictureMariana L.

New Year's Hangover Cake

Roll into 2024 with a touch of sweetness

Did you have an indulgent holiday? Was the 31st too much? Hangover cake might be exactly what you need. I wanted to start the year with a bit less sugar but I wasn't ready to give up treats. I had some open jars of boozy jam to clean out and have friends who can't have dairy. This hangover cake recipe was developed with all of the above in mind.

When we discussed boozy baking, I first heard about Troy NY's Defazio's version from some friends. My version is a variation of an olive oil orange bundt. I substituted granular sugar with coconut sugar. I substituted half of the all-purpose flour for almond flour. The recipe uses olive instead of butter to keep it dairy-free. I poured in rum, Amaretto and orange liqueur (a few things my holiday cocktail consumption included) as flavorings. I added about half a jar of our Mandarin orange jam to the batter as well and left the last spoonfuls as a topping when the cake was served. You can use any flavor of jam you like, though!

Mariana's Hangover Cake:

  • 4 eggs

  • 180 g Coconut sugar (or granular sugar or sweetener)

  • 120 ml extra-virgin olive oil, approximately ½ cup

  • 90ml Wicked Finch Farm Mandarin Orange Jam or any favorite fruit jam

  • 2 tablespoon Orange Liqueur

  • 2 tablespoons Amaretto or Rum

  • 1 teaspoon vanilla extract, optional

  • 150 g all-purpose flour, approximately 1 1/4 cups

  • 150 g almond flour, approximately 1 1/4 cups

  • 1 tablespoon baking powder


  • Preheat oven to 350°F and adjust oven rack to middle position. Generously grease and flour a 9-inch bundt pan.

  • In a large bowl, whisk the eggs and sugar with a mixer until pale and fluffy.

  • While whisking, slowly pour in the extra-virgin olive oil, followed by the liqueurs, jam, and vanilla extract.

  • Place a sieve over the bowl, add both flours and baking powder and sift them into the bowl. Whisk all the ingredients gently until just combined, do not over-mix.

  • Pour the cake batter into the prepared bundt pan. Place in the oven and bake for about 40 minutes or until a toothpick placed in the cake comes out clean.

  • Make sure to leave the cake to cool enough to handle the pan. It will be easier to remove the cake.

  • Slice and serve the cake with a dollop of coconut non-dairy whipped topping (or regular whipped cream) and topped with a spoonful of jam.


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