Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8.0
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1 tsp baking soda; 1/2 tsp salt; 1/2 cup extra virgin olive oil; 1 cup water; 1 tsp vanilla extract; 1 tbsp apple cider vinegar

Highlighted under: Sweet Collection

I absolutely love making this Chocolate Olive Oil Cake! The unique combination of rich chocolate and fragrant olive oil creates a cake that is both indulgent and surprisingly light. As a chocolate lover, I find this cake to perfectly balance the deep flavors with a subtle fruitiness. Each bite melts in your mouth, making it a delightful treat for any occasion. Whether it’s for a special celebration or just a cozy evening at home, this cake never fails to impress my friends and family.

Created by

Elodie March

Last updated on 2026-01-06T16:58:34.422Z

This Chocolate Olive Oil Cake has become a staple in my kitchen. I discovered that replacing butter with olive oil not only made the cake healthier, but it also gave it a moist texture that people can’t resist. I love how this simple substitution brings out the richness of the chocolate while adding a unique depth of flavor.

During my last baking session, I decided to experiment with different types of cocoa powder and found that using Dutch-processed cocoa created a deeper chocolate flavor. If you want to elevate this cake even more, try adding a pinch of sea salt on top before serving; it brings a delightful contrast to the sweetness!

        Why You Will Love This Recipe
        Rich chocolate flavor paired with fresh olive oil for a unique twist
Moist and tender crumb that stays fresh for days
Perfect for serving at dinner parties or as an everyday dessert

      

Understanding the Ingredients

The use of extra virgin olive oil in this cake is what sets it apart from traditional chocolate cakes. Beyond adding a subtle fruity flavor, it enhances the cake's moisture, creating a tender crumb that stands the test of time. Olive oil also allows the rich chocolate flavor to shine without being overshadowed by butter. If you don’t have olive oil on hand, a light-flavored vegetable oil can be a suitable substitute, but you might lose some of the complex flavors.

The combination of apple cider vinegar and baking soda is a clever trick to ensure a light and fluffy texture in this cake. The vinegar reacts with the baking soda to create carbon dioxide bubbles, helping the cake rise and develop a delicate crumb. This ingredient is essential, so avoid omitting it. If you prefer a different acidity, lemon juice can also work in place of the vinegar, giving a fun twist to the overall flavor.

Baking Tips for Success

When mixing your wet and dry ingredients, remember to combine them just until moistened. Overmixing can lead to a dense cake instead of the intended light and airy texture. The batter should be slightly lumpy, and it’s okay if a few streaks of flour remain. Also, using room temperature ingredients, especially the water and olive oil, can help in achieving a uniform texture, as cold ingredients can hinder proper emulsification.

To ensure an even bake, rotate the cake pan halfway through the baking time. Every oven can vary slightly in temperature distribution, so rotating helps achieve uniform doneness. Keep an eye on the cake toward the end of the baking time; it should spring back lightly when touched and a toothpick must come out clean, not wet, for perfect doneness.

Ingredients

For the Cake

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup extra virgin olive oil
1 cup water
1 tsp vanilla extract
1 tbsp apple cider vinegar

Make sure to measure all your ingredients accurately for the best results!

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with olive oil. Line the bottom with parchment paper for easy release.

Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Combine Wet Ingredients

In another bowl, mix the olive oil, water, vanilla extract, and apple cider vinegar. Stir until combined.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Bake

Pour the batter into the prepared cake pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving.

This cake is delicious on its own or served with a scoop of ice cream!

Pro Tips

For an extra touch, consider drizzling the cake with a chocolate ganache once cooled.

Storing and Serving Suggestions

Once the cake is completely cooled, you can store it in an airtight container at room temperature for up to 4-5 days without sacrificing moisture. For longer storage, consider wrapping it tightly in plastic wrap and refrigerating, where it can last for up to a week. You can also freeze slices individually. Just make sure to wrap them well to prevent freezer burn, allowing for quick thawing whenever the craving strikes.

This Chocolate Olive Oil Cake pairs beautifully with a variety of toppings. A dusting of powdered sugar is simple yet elegant, but consider serving it with fresh berries or a scoop of vanilla ice cream for added decadence. For a different flavor dimension, a drizzle of chocolate ganache or a dollop of whipped cream can enhance the cake's richness even further, turning it into a show-stopping dessert for any gathering.

Variations and Customizations

Feel free to add a punch of flavor by incorporating ingredients like finely grated orange zest or espresso powder to the batter. These additions can elevate the chocolate flavor and add complexity without overpowering the cake's original essence. You can also try experimenting with different cocoa powders; for instance, using Dutch-processed cocoa will lead to a slightly different color and flavor profile, which can be a delightful twist.

For a gluten-free option, replace the all-purpose flour with a gluten-free blend designed for baking, ensuring it contains xanthan gum. Just be aware that the texture may vary slightly, so experiment to find the perfect blend. Additionally, if you're looking to reduce sugar, consider replacing part of the granulated sugar with a suitable sugar alternative, but keep in mind that it may affect the cake's moisture and flavor.

Questions About Recipes

→ Can I substitute the olive oil for another type of oil?

Yes, you can use other oils like canola or vegetable oil, but olive oil adds a unique flavor.

→ How should I store the leftover cake?

Store the cake at room temperature in an airtight container for up to 3 days.

→ Can I make this cake gluten-free?

Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour.

→ Is this cake suitable for vegans?

Yes, this cake is vegan since it contains no animal products. Enjoy!