Name: Chocolate Olive Oil Cake – Sweet Easy Recipes You’ll Love
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup (120g) all-purpose flour; ½ cup (45g) unsweetened cocoa powder; 1 tsp baking soda; ½ tsp fine sea salt; ¾ cup (150g) granulated sugar; ½ cup (110g) light brown sugar; ½ cup (120ml) extra virgin olive oil; 1 cup (240ml) water, room temperature; 1 tbsp balsamic vinegar (or apple cider vinegar); 1 tsp vanilla extract; Powdered sugar, for dusting (optional)

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Let’s talk cake—specifically, the kind that makes you close your eyes with the first bite. This chocolate olive oil cake is rich, deeply chocolatey, and has just the right touch of rustic charm. No need for fancy mixers or complicated steps, either. We’re keeping it real and ridiculously delicious. Now, if you’ve never baked with olive oil before, this might sound like a culinary dare. But here’s the thing—it works. And not in a ‘just passable’ kind of way. I mean it genuinely enhances the flavor, keeps the crumb tender, and makes you feel slightly like a baking genius. Plus, it’s dairy-free. So there’s that. Whether you’re on the hunt for sweet easy recipes or something that sneaks into the category of air fryer desserts (you rebel), this cake ticks the box. It’s quick and easy, doesn’t ask for much, and delivers everything. I’ve made it for date nights, birthday parties, and quiet Sundays with coffee. It just works—no frosting, no fuss, just honest, satisfying cake.

1) Key Takeaways
2) Easy Chocolate Olive Oil Cake Recipe
3) Ingredients for Chocolate Olive Oil Cake
4) How to Make Chocolate Olive Oil Cake
5) Tips for Making Chocolate Olive Oil Cake
6) Making Chocolate Olive Oil Cake Ahead of Time
7) Storing Leftover Chocolate Olive Oil Cake
8) Try these Cakes next!
9) Chocolate Olive Oil Cake
10) Nutrition

1) Key Takeaways

One bowl, no mixer, zero stress.
Dairy-free and rich with cocoa flavor.
Olive oil gives it a tender, moist crumb.
Perfect for weeknights or dinner parties.

2) Easy Chocolate Olive Oil Cake Recipe

If you’ve ever wanted to bake something that tastes like it came out of a high-end bakery but doesn’t make you cry in the process, this sweet easy recipe is for you. You don’t need a mixer or special tools, just one bowl, a whisk, and a craving for chocolate. The texture is soft and rich without being heavy. The olive oil makes every bite feel like it was baked by someone who knows their way around a dessert (that’s you now). It’s one of those sweet easy recipes I go back to again and again.

I make this cake when I don’t want to think too hard but still want something good enough to serve with coffee or, let’s be real, breakfast. If you’re curious about how to make pancakes easy recipes style but in cake form, you’re basically halfway there. It’s got that same “mix and pour” vibe that makes life better. Plus, it checks boxes for those looking for vegan easy recipes, even if you’re not fully committed to that life.

And if someone asks what makes this dessert special? Just smile and say, “It’s from Elena Cooks.” Trust me. It sounds cooler than saying you found it online. And yes, it really does belong in the sweet easy recipes hall of fame.

3) Ingredients for Chocolate Olive Oil Cake

All-purpose flour gives this cake structure but still keeps things tender. No fancy flour needed. Just the regular kind you’ve probably got in the pantry.

Unsweetened cocoa powder brings that deep chocolate flavor without extra sugar. The good stuff makes a difference here, but any decent cocoa will do.

Baking soda helps the cake rise and makes it a little fluffy. It works with the vinegar for lift, so don’t skip it.

Fine sea salt balances the sweetness and brings out the chocolate flavor. Just a pinch, but it matters.

Granulated sugar gives the cake its main sweetness. I like a mix of white and brown sugar for more depth.

Light brown sugar adds a little extra softness and that subtle caramel taste we all secretly love.

Extra virgin olive oil is the star here. It keeps the crumb moist and adds a nice fruity note. You won’t miss the butter.

Room temperature water blends everything together. Simple, right?

Balsamic vinegar or apple cider vinegar reacts with the baking soda. It doesn’t make the cake taste tangy—it just makes it better.

Vanilla extract rounds out the flavor. Always worth it.

Powdered sugar is optional for dusting. It makes the top look finished, but the cake’s just as good without it.

4) How to Make Chocolate Olive Oil Cake

Step 1. Preheat your oven to 325°F. Grease an 8-inch cake pan and line the bottom with parchment. Trust me, future you will be glad you did.

Step 2. In a big bowl, whisk flour, cocoa, baking soda, and salt. Stir in both sugars until everything’s evenly mixed.

Step 3. Pour in the olive oil, water, vinegar, and vanilla. Whisk until smooth. Don’t worry if it looks thin. It bakes up just right.

Step 4. Pour the batter into your pan. Tap it on the counter to pop any air bubbles. You want a nice even bake.

Step 5. Bake for about 45 to 50 minutes. You’re looking for a toothpick that comes out with a few moist crumbs—not wet batter.

Step 6. Cool in the pan for 15 minutes. Flip it out gently and let it cool completely on a wire rack.

Step 7. Dust the top with powdered sugar if you’re feeling fancy. Or not. Your cake, your rules.

5) Tips for Making Chocolate Olive Oil Cake

Use a good olive oil. It doesn’t have to be expensive, but it should taste clean and mild. This is your main fat source, so you’ll taste it.

Don’t skip the vinegar. It might feel weird adding it to dessert, but it gives the cake its perfect texture. Plus, you’ll never know it’s there.

Let the cake cool all the way before slicing. I know, it smells incredible, and you want to dive in. But wait. The crumb finishes setting as it cools.

6) Making Chocolate Olive Oil Cake Ahead of Time

This cake’s flavor actually deepens overnight. Bake it the day before a party and you’ll be ahead of the game. Wrap it tightly once cooled, and let it sit on the counter. No fridge needed.

Want to freeze it? Go for it. Wrap the whole cake or slices in plastic and then foil. Thaw on the counter. Boom—sweet easy recipes win again.

If you’re doing a dinner menu with easy recipes for dinner and want dessert ready to roll, this is the one to prep first. It stays good without fuss.

7) Storing Leftover Chocolate Olive Oil Cake

Got leftovers? Keep them in an airtight container on the counter for up to 3 days. Or store them in the fridge if your kitchen runs warm.

Reheat slices for 10 seconds in the microwave if you like warm cake. Or eat it cold with coffee in the morning. I’m not judging.

This recipe joins the ranks of bread easy recipes and quick and easy recipes that somehow taste better the next day. Don’t overthink it—just enjoy.

8) Try these Cakes next!

9) Chocolate Olive Oil Cake