Rich and Moist Chocolate Olive Oil Cake – Easy Recipe You’ll Love

Chocolate lovers, meet your new favorite dessert. This Chocolate Olive Oil Cake is rich, moist, and deeply chocolatey—yet surprisingly light and made with better-for-you ingredients. The olive oil gives it a luxurious texture and depth of flavor, while a subtle sweetness makes it ideal for those who crave balance in their indulgences. Whether you’re serving it as a weeknight treat or dressing it up for a dinner party, this cake never fails to impress.

Why You’ll Love This Recipe

Moist and Rich: Olive oil ensures a tender, velvety crumb.
Naturally Dairy-Free: Perfect for anyone avoiding butter or milk.
Simple to Make: One bowl, no mixer required.
Healthier Ingredients: Uses whole grains and less sugar, but still delivers on flavor.
Elegant Yet Easy: Dress it up with a dusting of powdered sugar or berries.

Ingredients

• ¾ cup extra virgin olive oil
• ½ cup unsweetened cocoa powder (plus more for dusting)
• 1 cup hot water
• 1 tsp vanilla extract
• 3 large eggs
• ¾ cup coconut sugar or granulated erythritol
• 1 cup whole wheat pastry flour (or all-purpose if preferred)
• ½ tsp baking soda
• ½ tsp salt
• Optional: Dark chocolate chips or chunks for extra richness

Instructions

Preheat and Prepare

Preheat your oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and dust with cocoa powder, tapping out the excess.

Bloom the Cocoa

In a large mixing bowl, whisk cocoa powder and hot water until smooth and glossy. This blooming step deepens the chocolate flavor.

Add Wet Ingredients

Stir in olive oil, vanilla extract, and eggs one at a time. Mix until well combined.

Add Sugar and Dry Ingredients

Add sugar and whisk again. Then sift in flour, baking soda, and salt. Gently fold until you get a smooth, pourable batter.

Bake

Pour batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar, top with berries, or serve with a dollop of Greek yogurt or light whipped cream.

Nutritional Information

• Calories: 180
• Fat: 10g
• Carbs: 18g
• Fiber: 3g
• Protein: 3g
• Sugar: 6g (using coconut sugar or sugar substitute)

Tips for Success

• Use Quality Olive Oil: Go for a mild, fruity olive oil that enhances the chocolate without overpowering it.
• Don’t Skip the Bloom: Mixing cocoa with hot water first enhances the chocolate flavor.
• Cool Before Cutting: The texture improves as it cools—resist the urge to slice too soon!
• Customize It: Add a handful of chocolate chips, espresso powder, or orange zest for a twist.
• Store Well: Wrap tightly and store at room temperature for up to 3 days or refrigerate for longer freshness.

Why This Recipe Works

This cake balances rich cocoa flavor with heart-healthy olive oil, making it indulgent yet smart. With a soft, almost fudgy crumb and a naturally moist texture, it satisfies dessert cravings without relying on heavy fats or excess sugar. It’s proof that you don’t need to sacrifice taste to feel good about what you’re eating.

Elegant, effortless, and wonderfully chocolaty, this Chocolate Olive Oil Cake brings together everything you want in a dessert—flavor, texture, and simplicity. Whether you’re baking for yourself or sharing with friends, it’s sure to become a repeat favorite in your recipe rotation.