Easy Chocolate Olive Oil Cake

I’ve been on a serious chocolate fix lately if you haven’t noticed a trend in my recipes, but I mean, I could eat chocolate on everything all day, everyday. This super easy, chocolate olive oil cake is such a fun, and delicious twist to chocolate cake. 

Why you’ll love this chocolate olive oil cake: 

• Quick: This recipe takes only 15-minutes to prep and 45-minutes to be ready-to-eat 
• Delicious: This cake is seriously delicious. Is anything with chocolate not? 
• Simple: Made with easy, simple ingredients, even a novice baker can pull this off 

Ingredient Notes: 

Olive Oil: For this recipe, olive oil is a key ingredient. I used Bona Furtuna Olive Oil for this recipe and it’s one of my go-to products in my kitchen. Their olive oil is premium, 100% organic, and is made in Sicily, Italy. It is top-notch, full of flavor olive oil that adds so much flavor to this chocolate olive oil cake.

Cocoa Powder: This is the good stuff that makes the chocolate cake, well, chocolate! What many people don’t know is that cocoa powder is rich in theobromine which helps reduce inflammation and can protect you from diseases. It’s actually low in fat and sugar too, so it’s not as bad as you think it would be!

How to make chocolate olive oil cake: 

1. Preheat the oven to 350F and line a 9X9 cake tin with parchment and gently grease.

2. In a medium-sized mixing bowl, add the eggs, sugar, vanilla and olive oil.  Using a whisk, whisk the mixture together, aggressively for 2-3 minutes. You can also use a hand beater, do this for 1 minute.

3. In a separate large mixing bowl, combine the flour, cocoa powder, salt and baking soda.  Stir to combine, you can also sift the ingredients to ensure there are no lumps.

4. Add the wet ingredients to the dry ingredients and stir till combined using a wooden spoon or spatula.

5. Once combined, add the boiling water and stir again just till combined.

6. Transfer the cake to the lined baking tin and cook for 30-32 minutes.

7. Once cooked, let cool for 5 minutes, then carefully use a sharp knife to cut around the edges of the tin and then remove from the tin.

8. Serve with sea salt or even your favorite icing!

Expert Tips & FAQ: 

Storage: Add the cake into a tightly sealed container for 1-week at room temperature or freeze it for up to 2 months in a container.

Why olive oil? Unlike butter, olive oil is considered a “healthy” fat so it lowers the calories in your baking recipes and on top of it, adds a great, unique flavor. Note that it is important you don’t use any substitutes here or the recipe will not turn out. 

Other sweet recipes you’ll love: 

• Strawberry Crumble Bars
• 10-Minute Peanut Butter Almond Bars
• Vegan Cashew Chocolate Mousse Cake
• Chocolate Chunk Vegan Blondies

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Chocolate Olive Oil Cake

5 from 7 votes

This vegetarian chocolate olive oil cake can be made in just under an hour and enjoyed any way you like - with icing, fruit, or on its own.

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Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Course Vegetarian

Cuisine Baked Goods

Servings 8 -10

Calories 312 kcal

Ingredients

  

1x2x3x

• ¾ cup Bona Furtuna Olive Oil
• 1 cup white sugar
• 3 room temperature large eggs
• 2 tsp vanilla
• 1 1/4 cup all-purpose flour
• 1/2 cup + 2 tbsp. cocoa powder
• 1 tsp sea salt
• 1/2 tsp baking soda
• 1/2 cup boiling water

Instructions

 

• Preheat the oven to 350F and line a 9X9 cake tin with parchment and gently grease.
• In a medium-sized mixing bowl, add the eggs, sugar, vanilla and olive oil.  Using a whisk, whisk the mixture together, aggressively for 2-3 minutes. You can also use a hand beater, do this for 1 minute.
• In a separate large mixing bowl, combine the flour, cocoa powder, salt and baking soda.  Stir to combine, you can also sift the ingredients to ensure there are no lumps.
• Add the wet ingredients to the dry ingredients and stir till combined using a wooden spoon or spatula.
• Once combined, add the boiling water and stir again just till combined.
• Transfer the cake to the lined baking tin and cook for 30-32 minutes.
• Once cooked, let cool for 5 minutes, then carefully use a sharp knife to cut around the edges of the tin and then remove from the tin.
• Serve with sea salt or even your favorite icing! Enjoy!

Video

Notes

Storage: Add the cake into a tightly sealed container for 1-week at room temperature or freeze it for up to 2 months in a container.

Nutrition

Serving: 10 | Calories: 312kcal | Carbohydrates: 34.6g | Protein: 4.3g | Fat: 18.9g | Saturated Fat: 3.2g | Polyunsaturated Fat: 2.2g | Cholesterol: 55.8mg | Sodium: 318.7mg | Fiber: 1.7g | Sugar: 20.2g

Review This Recipe Let us know how it was!

5 from 7 votes