Description
Rich, moist, and deeply chocolaty, this Chocolate Olive Oil Cake is a dairy-free dream with a tender crumb and a glossy finish—perfect for any occasion.
Ingredients
Scale
- 3/4 cup high-quality unsweetened cocoa powder
- 1/2 cup boiling water
- 1 tablespoon vanilla extract
- 1/2 cup olive oil
- 1 cup granulated sugar
- 1/3 cup brown sugar
- 2 large eggs
- 1/2 cup almond milk (or any milk)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper.
- In a bowl, whisk cocoa powder with boiling water and vanilla until smooth. Let cool slightly.
- In a separate bowl, whisk olive oil, granulated sugar, and brown sugar until well combined.
- Add eggs one at a time, whisking well after each.
- Stir in the cocoa mixture, followed by almond milk.
- Sift in the flour, baking soda, and salt. Stir until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick comes out with moist crumbs.
- Let cool completely in the pan before turning out.
- Dust with powdered sugar if desired and serve.
Notes
This cake is naturally dairy-free and pairs beautifully with fresh berries or whipped coconut cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
Keywords: chocolate olive oil cake, dairy-free cake, moist chocolate cake, olive oil dessert, easy chocolate cake