Description

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)

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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.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 20g
Sodium: 180mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 4g
Cholesterol: 35mg