This cake is incredibly moist, rich in flavor, and naturally dairy-free. The olive oil adds a smooth, luxurious texture and enhances the deep cocoa taste without overpowering it. You’ll love how easy it is to make—no mixer needed—and how well it pairs with fresh fruit, whipped cream, or a dusting of powdered sugar. It’s a perfect option for those avoiding butter or looking for a dessert with a Mediterranean twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Granulated sugar
Extra virgin olive oil
Eggs
Vanilla extract
Warm water or brewed coffee (to enhance chocolate flavor)
Apple cider vinegar or white vinegar
Powdered sugar or chocolate glaze (optional for topping)
Direction
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In another bowl, whisk together olive oil, eggs, vanilla extract, and vinegar.
Add the wet ingredients to the dry ingredients, then pour in warm water or coffee. Mix until smooth and fully combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or drizzle with glaze before serving if desired.
Servings and timing
This recipe makes 8–10 servings. Prep time: 10 minutes Bake time: 30–35 minutes Total time: 45 minutes
Variations
Use almond flour or a gluten-free flour blend for a gluten-free version.
Add orange zest or cinnamon for a flavor twist.
Mix in chocolate chips or chopped dark chocolate for extra richness.
Top with whipped cream, mascarpone, or fresh berries.
Make it a layer cake by doubling the recipe and stacking with your favorite frosting.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days. Refrigerate for up to 5 days for longer freshness. To freeze, wrap slices tightly and store for up to 2 months. Bring to room temperature or warm gently in the microwave before serving.
FAQs
Does the cake taste like olive oil?
No, the olive oil adds moisture and richness without an overpowering flavor, especially when using a mild extra virgin variety.
Can I use regular vegetable oil instead?
Yes, but olive oil adds a unique depth of flavor and is a healthier option.
Is this cake dairy-free?
Yes, it contains no butter or milk, making it completely dairy-free.
Can I make this cake vegan?
Yes, substitute the eggs with flax eggs or a plant-based egg replacer.
What type of cocoa powder works best?
Use unsweetened natural or Dutch-processed cocoa for a rich chocolate flavor.
How do I know when the cake is done?
The top should be set, and a toothpick inserted into the center should come out mostly clean.
Can I use coffee instead of water?
Yes, coffee enhances the chocolate flavor and adds depth to the cake.
Can I make cupcakes instead?
Yes, divide the batter into muffin tins and bake for 18–22 minutes.
Can I frost this cake?
Absolutely. Chocolate ganache, cream cheese frosting, or a simple glaze all pair beautifully.
What makes this cake so moist?
The olive oil and the warm liquid (water or coffee) create a moist, tender crumb.
Conclusion
Chocolate olive oil cake is a beautifully simple dessert that doesn’t compromise on flavor or texture. Rich, moist, and easy to make, it’s a go-to recipe for chocolate lovers and anyone seeking a dairy-free, refined treat. Whether dusted with sugar, glazed, or served plain, this cake is guaranteed to satisfy your sweet tooth with every bite.
Chocolate olive oil cake is a rich, moist, and dairy-free dessert made with olive oil instead of butter. It features bold chocolate flavor, a tender crumb, and a hint of fruitiness from the olive oil—perfect for special occasions or everyday indulgence.
Ingredients
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup granulated sugar
3/4 cup extra virgin olive oil
2 large eggs
2 tsp vanilla extract
1 cup warm water or brewed coffee
1 tbsp apple cider vinegar or white vinegar
Powdered sugar or chocolate glaze (optional, for topping)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk together the olive oil, eggs, vanilla extract, and vinegar.
Combine the wet ingredients with the dry ingredients, then pour in the warm water or coffee. Stir until the batter is smooth and well combined.
Pour the batter into the prepared pan and smooth the top.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Dust with powdered sugar or drizzle with chocolate glaze before serving, if desired.
Notes
Use a mild extra virgin olive oil for best flavor.Coffee enhances the chocolate flavor but can be substituted with warm water.Make it vegan by replacing eggs with flax eggs or plant-based egg replacer.Top with whipped cream, mascarpone, or fresh berries for added flair.Store covered at room temperature for 3 days or refrigerate for up to 5 days.To freeze, wrap slices tightly and store for up to 2 months.
