Thank you for stopping by my kitchen today! I have a little secret to share — this Chocolate Olive Oil Cake is one of my favorite desserts because it’s impossibly moist, slightly indulgent, and surprisingly light thanks to the olive oil.
It’s the cake that makes people look at you and say:
“Wait… this is olive oil? Not butter?”
Exactly. Magic happens in the kitchen when good ingredients meet love.
If you adore easy, sophisticated desserts, make sure to subscribe for more of my recipes straight to your inbox — I promise you won’t regret it!
Overview of the Recipe
What It Is
A soft, chocolatey cake that gets its richness from extra virgin olive oil, not butter. It’s tender, moist, and slightly dense — perfect for chocolate lovers who want a cake that isn’t too heavy.
Why You’ll Love It
- Only 7 simple ingredients
- Moist and rich without heavy butter or cream
- Quick to mix, easy to bake
- Perfect for celebrations or simple afternoons
- Gluten-friendly friendly substitution possible with a 1:1 blend
What It Tastes Like
Intense chocolate flavor with a silky texture. Olive oil enhances the cake’s richness and gives it a subtle fruity note that pairs beautifully with coffee, cream, or berries.
Ingredient List
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs
Tools Needed
- Medium mixing bowl
- Whisk
- 8-inch round or square baking pan
- Parchment paper (optional)
- Spatula
Suggested Substitutions & Additions
- For a richer chocolate flavor, fold in 1/2 cup chocolate chips
- Use whole wheat flour for a nutty twist
- Add 1 tsp vanilla extract for depth
- Dust with powdered sugar or drizzle with chocolate glaze
How to Make Chocolate Olive Oil Cake
Step 1 — Preheat Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch pan or line it with parchment paper.
Step 2 — Mix Dry Ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. This ensures even distribution.
Step 3 — Combine Wet Ingredients
In another bowl, whisk together sugar, eggs, and olive oil until smooth and well combined.
Step 4 — Fold Dry into Wet
Gently fold the dry mixture into the wet ingredients using a spatula. Avoid overmixing; you want the batter light and airy.
Step 5 — Pour and Bake
Pour the batter into your prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 — Cool
Allow to cool in the pan for 10 minutes, then transfer to a wire rack. Serve slightly warm or at room temperature.
What to Serve with Chocolate Olive Oil Cake
- Fresh berries and whipped cream
- Mascarpone or vanilla cream
- Coffee or espresso
- Ice cream for an indulgent twist
Tips for Making It Perfect
- Use high-quality extra virgin olive oil for the best flavor
- Do not overmix the batter
- For a deeper chocolate flavor, use Dutch-process cocoa powder
- Ensure eggs are room temperature for best texture
Storage Instructions
- Room Temperature: Store in an airtight container up to 3 days
- Refrigerator: Up to 5 days, bring to room temp before serving
- Freezer: Wrap tightly and freeze up to 2 months
Chocolate Olive Oil Cake (Moist, Rich & Surprisingly Light!)
- Total Time: 40
- Yield: 8 servings 1x
Description
Moist and rich Chocolate Olive Oil Cake made with 7 simple ingredients. Perfect dessert for any occasion.
Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
1/2 cup extra virgin olive oil
2 large eggs
Instructions
1. Preheat oven to 350°F and grease pan.
2. Mix dry ingredients together.
3. Whisk sugar, eggs, and olive oil.
4. Fold dry ingredients into wet mixture.
5. Pour into pan and bake 25–30 min.
6. Cool and serve.
Notes
Store in airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 21
- Sodium: 110
- Fat: 11
- Saturated Fat: 1.5
- Unsaturated Fat: 9.5
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 3
- Cholesterol: 40
General Information
Olive oil cakes date back to Mediterranean baking traditions. They’re beloved for their moist texture and slightly fruity richness. This cake is a modern adaptation — simple, minimal, and sophisticated.
Frequently Asked Questions
1. Can I make this dairy-free?
Yes — this recipe is naturally dairy-free.
2. Can I double the recipe?
Yes, bake in a 9×13-inch pan; adjust baking time to 35–40 minutes.
3. Can I use vegetable oil instead of olive oil?
Yes, but olive oil provides a subtle fruity flavor that makes this cake special.
4. Is this cake gluten-free?
Not with standard flour, but you can use a 1:1 gluten-free flour blend.
Conclusion
This Chocolate Olive Oil Cake is simple, elegant, and surprisingly indulgent. Perfect for weeknight dessert or special gatherings — it’s a cake that feels bakery-worthy every time.
Check out some of my other favorites:
Don’t forget to follow me on Pinterest for more chocolate inspiration:
👉 https://www.pinterest.com/poulefrecipe/
Nutritional Information (Approx. per slice)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 3g |
| Carbohydrates | 28g |
| Sugar | 21g |
| Fat | 11g |
| Saturated Fat | 1.5g |
| Sodium | 110mg |
| Fiber | 3g |
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Gianna Poulef
I’m Gianna Poulef from Poulef Recipes. I love sharing perfected dishes from my kitchen. I’m sure they’ll earn a spot in your heart. Let’s savor this journey together!.
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