Go Back
–+ servings

WANT TO SAVE THIS RECIPE?

Enter your email below and we will send it straight to your inbox. Plus you will get great new recipes from us every week!

Closeup, side view, of a slice of a chocolate and olive oil cake topped with blueberries.

Chocolate And Olive Oil Cake

Melissa Griffiths
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!
4.82 from 11 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 people
Calories 279 kcal

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.

Nutrition

Calories: 279kcalCarbohydrates: 44gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 285mgPotassium: 67mgFiber: 2gSugar: 25gCalcium: 8mgIron: 2mg
Tried this recipe?Please consider leaving a review!