You are going to love this old-fashioned Chocolate and Olive Oil Cake recipe. The combination of rich chocolate and smooth olive oil creates a moist, dairy-free cake that's both sophisticated and simple to prepare. This simple homemade cake delivers deep flavor and tender crumb with minimal effort!
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This recipe is a twist on my grandmother’s version and the big difference is that I use olive oil. Baking with olive oil adds moisture to the cake, as well as a deeper flavor and nicer texture.
It's really the best chocolate cake recipe — elegant enough for dinner parties yet homey enough for weeknight desserts. Plus, it stays perfectly moist for days and tastes even better (if that's possible) the day after making it!
Why You'll Love This Chocolate And Olive Oil Cake Recipe
- Wonderfully Dairy-Free: No milk needed so it's perfect for accommodating allergies or dietary preferences without sacrificing taste or the moist crumb texture.
- Deceptively Simple: This cake requires only basic pantry staples — no eggs or milk! — and minimal hands-on time.
- Remarkably Moist: The olive oil creates an exceptionally tender crumb that stays fresh longer than traditional butter cakes. This is my go-to moist chocolate cake recipe!
- Versatile Serving Options: Equally delicious on its own, dusted with powdered sugar, or dressed up with fresh berries and whipped coconut cream.
🍰 I try to switch up the homemade treats that I make and go back and forth from cookies to all kinds of amazingly easy and delicious cakes!
Recipe Ingredients
- All-purpose flour
- Cocoa powder
- Salt
- Baking soda
- Granulated sugar
- Olive oil
- Vinegar — white or apple cider vinegar
- Vanilla extract
- Water
For the exact amounts needed, please see the recipe card below.
Recipe Substitutions
- Other oils may be substituted for the olive oil, but they will change the flavor and texture of the cake.
- Either white vinegar or apple cider vinegar can be used in this cake. The apple cider vinegar may give more depth to the chocolate flavor.
How To Make Chocolate Cake With Olive Oil
Step 1: Preheat your oven to 350°F. In a large bowl, sift together the dry ingredients — flour, cocoa powder, salt, and baking soda.
Step 2: Whisk in the sugar and then create a well in the center.
Step 3: Pour your wet ingredients — olive oil, vinegar, vanilla, and water — into the well of the dry ingredients.
Step 4: Whisk until the mixture is just combined...
Step 5: ...and there are no lumps!
Step 6: Pour the batter into a greased and parchment-lined 9 ½ inch springform pan.
Step 7: Bake for 45-50 minutes, checking after 40 minutes. The top of the cake should appear set and a toothpick should be able to come out clean.
Step 8: Top with your favorite frosting or dust with powdered sugar and serve with fresh berries and ice cream.
Recipe FAQs
While another vegetable oil can be substituted, I strongly recommend sticking with olive oil. It provides a distinctive fruity note that complements the chocolate beautifully. If you must substitute, a mild-flavored avocado oil would be your next best option, though it will alter the unique character of this cake.
Use a good quality extra virgin olive oil that you enjoy the taste of on its own. Avoid overly peppery varieties unless you specifically want that flavor note in your cake. A fruity, medium-intensity olive oil creates the most balanced flavor profile.
Store your cake at room temperature in an airtight container for up to 4 days. You can also freeze individual slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months - perfect for emergency chocolate cravings!
Expert Tips
- Don't Over-Mix: Whisk the batter until it's combined and there are no lumps, and then stop. The sifting and creating a well in the dry ingredients will help eliminate lumps, so you shouldn't need to stir for more than a minute or two.
- Pan Options: Two greased and lined 9-inch cake pans will cook for about 20-25 minutes; check on it after 20 minutes. A greased 9x13 baking dish will take 30-35 minutes to bake; check after 30 minutes.
- Cocoa Tip: Dutch-processed cocoa will give a smoother, more intense chocolate flavor, while natural cocoa powder provides a brighter, slightly fruity note that complements the olive oil beautifully.
- Best Olive Oil: Use a good quality extra virgin olive oil that you enjoy the taste of on its own. Avoid overly peppery varieties unless you specifically want that flavor note in your cake. A fruity, medium-intensity olive oil creates the most balanced flavor profile.
Frosting Flavors For Chocolate Cake
Because this cake is so plain and simple I usually try to keep the toppings simple as well.
- A simple dusting of powdered sugar is usually my go-to when I don’t make a layered cake and just make the cake in a 9x13 pan instead.
- Adding some fresh fruit to the presentation also makes it look nicer while giving a good contrast from the rich sweet chocolate cake underneath.
- Chocolate Ganache is a simple way to frost any cake, as is a classic chocolate buttercream frosting.
- A light and fluffy cream cheese frosting is also a popular topping around here.
- If you need a quick homemade ice cream recipe to make with this easy chocolate cake, check out this easy homemade vanilla ice cream recipe!
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Chocolate And Olive Oil Cake
Equipment
Ingredients
- 3 cups flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon salt
- 2 teaspoons baking soda
- 2 cups sugar
- ¾ cup olive oil (see note)
- 2 tablespoons vinegar (white or apple cider)
- 2 teaspoons vanilla extract
- 2 cups water
Instructions
- Preheat oven to 350°F.
- Sift dry ingredients together.
- Whisk sugar into the dry ingredients and form a well in the center.
- Pour the wet ingredients into the well of the dry ingredients.
- Whisk until just combined and there are no lumps.
- Pour batter into a greased and parchment paper lined (just the bottom) 9 ½-inch springform pan OR two greased and parchment lined 9-inch cake pans OR a greased 9x13 cake pan.
- Adjust oven rack to the middle position and bake the springform pan for about 45-50 minutes, checking at 40. Bake two 9 inch pans for 20-25 minutes, checking at 20. Bake 9x13 pan for 30-35 minutes, checking at 30
- The top of the cake will appear set and a toothpick will come out clean.
Notes
- Olive oil should be used in this recipe, other oils may be substituted but they will change the flavor and texture of the cake.
- For this cake, the key ingredients to making it moist and fluffy is the olive oil and apple cider vinegar. Not over mixing the cake will also contribute to the fully texture of the cake.
- This cake will keep for up to 3 or 4 days if stored in a well-covered container at room temperature. If you frost it with dairy-based frosting (like butter or cream cheese) then it will need to be stored in the fridge to prevent spoiling the frosting.
- You can also freeze this cake. I recommend letting the cake cool, slicing it into individual slices, wrapping them individually, and then freezing the slices in a container or freezer bag.
Lori Vassmer
I made this and everyone loved it.. so moist!! I topped it with a can of cherry pie filling! It was sooo good!! Wish I could post a Pic!
Marti
can this cake be frozen for later use?
Melissa Griffiths
It should freeze well!
Louisa
I find this always takes me so much longer to bake than the time stated. I use the springform pan but the middle takes forever to cook. Any thoughts on what I’m doing wrong?
Alli
I would verify your oven is the temperature it is reading.
Drinda
Hands down the favorite cake around here. I use it for everything. Love it!
Alli
Thank you Drinda!! So glad you love it.
Amy
This cakes is amazing! I initially made it for my granddaughter that has an egg allergy, but after making it, this will be my go-to chocolate cake recipe for any occasion!! It is so moist and delicious, it truly does not need any frosting. Thank you for sharing this recipe!
Alli
I'm so happy to hear that Amy!
Judy J Mazzanti
Hi, I would love to make this cake today but, need to know if any particular olive oil is needed.Thanks
Alli
Hi Judy, any kind of olive oil will work.
AJ
We made this cake yesterday. Great flavor, but a bit dry. We baked it as stated for 40-45 minutes fir the 9x13. Is that the correct baking time for this pan size? It seems too long.
Alli
Hi AJ, when I've tested the recipe that has been the correct bake time but baking can be different depending on altitude and the weather. I'm sorry you had a less than perfect experience with the recipe!
Deborah Mary Sottile
Can I leave out the chocolate and make it a vanilla cake?
Alli
Yes, just sub equal amounts of flour for the cocoa powder!
Sasank
I made this cake for my son to take to his daycare here in Brussels. When I went to pick him up at the end of the day one woman who works there said it’s the best cake they’ve had all year and another woman came to me asked for the recipe, and also told me all the other staff loved the cake. So things are clear: the kids don’t seem to get much of the cakes the parents bring and this recipe must be good enough to hold its own against the best of European chocolate cakes. (Our daycare is full of kids from across Europe - France, Spain, Belgium, UK, German, etc.) And the recipe was literally a piece of cake. Thank you!!
Alli
Wow!! So happy to hear this. Thank you for the review!!
Christine
I hope it
Will work with Bob’s red hill 1 to 1 gluten free baking
Flour ! I’ll know very soon !!! It’s for a birthday party so sure hope it comes out !! Thanks !
Alli
I hope it works too! Let me know how it turns out.
Charles Mccarthy
Why 3/4 cups of olive oil
Alli
It keeps the cake moist.
Karen
Made this cake tonight and it was AMAZING. I followed the recipe, but might try avocado oil next time. Not that the olive oil gave it any taste, just because I keep more avocado oil on hand. Bravo for a great throw together recipe when you have a sweetooth!
Alli
Hi Karen! I'm so glad you liked the cake! I think avocado oil would work perfectly. Thank you!
Rene Mcguigan
Can 1 cup honey and 1 cup sugar be used? I always try to use honey in recipes. Can't wait to make this cake.
Alli
Hi Rene, I've never tested the recipe with honey. I would be very hesitant to do a straight across trade. Honey will add more liquid and the concentration of sugar in the recipe will be different.
Tami
Should you use all-purpose or self-rising flour
Alli
Hi Tami! Use all-purpose for this recipe.
G
Can we use something else besides vinegar?
I don’t like the test and have allergy
Alli
You won't taste it in the cake, it reacts with the baking soda to provide lift to the cake. I haven't tested any substitutions for it but you could try replacing it with an egg white and it would probably work ok.
Maddison Windley
This cake was delicious! We put strawberries and whipped cream on top but it’s so good you could eat it plain just as it is.
Alli
So glad you liked it, Maddi!! Love you and your support!
Anonymous
What size spring form pan do I use?
Alli
I used a 9 1/2 inch pan. You can see all pan sizes and options in Step 6 in the recipe card at the bottom of the post. 🙂
Heather
The recipe halved beautifully. Super moist, easy, and delicious!
Anonymous
I’m going to try to half this cake myself. Then once cooled, add cookies and cream ice cream on top inside of my springform pan.
Alli
Super moist and easy to make! Love it.