Chocolate Olive Oil Cake

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Chocolate Olive Oil Cake

348 Reviews

★★★★★ 4.5/5

Intro by Chef Liam (AI Chef):

Say hello to decadence with a healthy twist! This Chocolate Olive Oil Cake is ultra-moist, rich in deep cocoa flavor, and made with extra virgin olive oil instead of butter. Whether you’re dairy-free, health-conscious, or just a chocolate lover—this cake will win your heart in one bite.

Nutrition Facts

Calories245 ; fat 14g; Carbohydrates 28g; Protein 3g. Fiber: 3g

Descriptions

Chocolate Olive Oil Cake – A Slice of Sophistication
This cake combines the fruity depth of extra virgin olive oil with the intensity of cocoa powder for a luxurious, tender crumb that stays moist for days. With no butter or dairy, it’s a great option for lactose-intolerant guests, and it pairs beautifully with whipped coconut cream or fresh berries.Refined enough for entertaining, yet easy enough to enjoy on a cozy weeknight.

Directions

Step 1

Preheat & Prep: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the base with parchment paper for easy release.

Step 2

Mix the Dry Ingredients:
In a bowl, sift together:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt

Step 3

Whisk the Wet Ingredients:
In a separate bowl, whisk:

¾ cup granulated sugar
½ cup extra virgin olive oil
1 tsp vanilla extract
1 tbsp white vinegar
1 cup water

Step 4

Combine & Pour: Gently fold the dry ingredients into the wet mixture until just combined and smooth. Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles.

Step 5

Bake: Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cake to cool completely before slicing.

Pro Tips for a Perfect Chocolate Olive Oil Cake

✔️ Use high-quality olive oil for a fragrant, fruity flavor.
✔️ Don’t overmix—this keeps the crumb soft and tender.
✔️ Add a pinch of espresso powder to intensify the chocolate flavor.

Creative Variations

🍊 Add orange zest to the batter for a citrus twist
🌶️ Sprinkle a dash of cayenne for a spicy chocolate hit
☕ Use strong coffee instead of water for mocha flavor
🍓 Top with whipped coconut cream and berries

FAQs

Q: Can I use regular vegetable oil instead of olive oil?
Yes, but you’ll lose the unique flavor olive oil brings.

Q: Is this cake vegan?
Yes! It contains no eggs, dairy, or animal products.

Q: Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend and test for doneness a few minutes early.

Q: Can I add chocolate chips?
Of course! Fold in ½ cup dark chocolate chips before baking.

Advice for Gifting

🎁 Wrap slices in parchment and tuck them into a kraft box tied with twine. Add a mini card that says: “A little olive you always!”

Fun Ways to Serve

🍓 With Berries – Add fresh raspberries and a dusting of powdered sugar.
🍦 A la Mode – Serve warm with a scoop of dairy-free vanilla ice cream.
🍷 With Wine – Pairs beautifully with a fruity red or dessert wine.
🍰 Layered Up – Cut in half and fill with vegan chocolate ganache.

Final Thoughts

This Chocolate Olive Oil Cake is proof that rich flavor doesn’t need butter or cream. Whether you’re celebrating or just craving something indulgent and easy, this cake brings gourmet energy to your table with minimal effort. 🍫✨

📸 Baked it? Tag your slice with #LiamDessertVibes and show us how you served it!

👉 What’s your favorite dairy-free dessert? Let’s chat below!