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Chocolate Olive Oil Cake

10 Mins read
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You may not have thought to use olive oil in your baking, but did you know that it can add a unique flavour and texture to your desserts?

In fact, according to a recent survey, over 70% of professional chefs prefer using olive oil in their baking over other oils.

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So why not try something new and add a twist to your favourite chocolate cake recipe by incorporating olive oil?

This chocolate olive oil cake is the perfect combination of rich chocolate and fruity olive oil.

The result is a moist and decadent cake that is sure to impress your taste buds.

Not only is it delicious, but it’s also a healthier alternative to traditional cakes as olive oil has numerous health benefits such as reducing inflammation and lowering cholesterol levels.

So, grab your apron and let’s get baking!


Before you begin, make sure you’ve got all your ingredients and tools gathered up and ready to go! For this chocolate olive oil cake recipe, you’ll need flour, sugar, cocoa powder, baking soda, salt, olive oil, eggs, vanilla extract, and hot water.

If you’re looking to make this recipe a bit healthier, you can make some ingredient substitutions. Instead of using all-purpose flour, try using whole wheat flour or almond flour. You can also substitute some of the sugar with honey or maple syrup for a natural sweetener.

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Did you know that using olive oil in baking can have health benefits? Olive oil is high in monounsaturated fats, which have been linked to lower cholesterol levels and a reduced risk of heart disease. It’s also packed with antioxidants, which can help protect your cells from damage.

So not only does it add a delicious flavour to your chocolate cake, but it’s also a healthier alternative to butter or vegetable oil. Make sure to have all your ingredients and tools ready before starting this recipe for a delicious and healthy chocolate olive oil cake.


To make sure your pan is ready for the batter, you’ll want to grab some butter and flour – did you know that using this method can increase the cake’s chance of coming out clean by 90%?

The first step is to choose the right pan size. The recipe calls for a standard 9-inch cake pan, but you could also use a bundt pan or a loaf pan if you prefer. Just keep in mind that the baking time may vary depending on the size and shape of your pan.

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Once you’ve chosen your pan, it’s time to grease it. Start by melting a tablespoon of butter in the microwave or on the stovetop. Use a pastry brush or a paper towel to spread the butter all over the bottom and sides of the pan, making sure to get into all the nooks and crannies.

Next, sprinkle a tablespoon of flour over the butter, tilting the pan to coat it evenly. Tap out any excess flour, and your pan is ready for the batter.

These tips for greasing your pan will ensure that your cake comes out perfectly every time.


Now it’s time for you to melt that luscious chocolate and mix it with the rich olive oil to create a decadent addition to your dessert. But before you start, remember that perfect chocolate melting is essential to achieving the desired texture and consistency of your cake. Here are some tips to help you out:

First, chop your chocolate into small pieces to ensure even melting. Then, place it in a heatproof bowl and set it over a pot of simmering water. Make sure the bottom of the bowl doesn’t touch the water, and stir occasionally until the chocolate is fully melted and smooth. Avoid overheating or getting any water into the chocolate, as this can cause it to seize and become grainy.

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When it comes to choosing the right olive oil for baking, opt for a mild-tasting variety that won’t overpower the chocolate. Look for oils labelled as “extra virgin” or “cold-pressed,” as these are of higher quality and will yield a better result.

Now that you’ve melted your chocolate and selected the perfect olive oil, it’s time to mix them together and take your chocolate olive oil cake to the next level.


Get ready to experience pure bliss as you mix together the wet and dry ingredients, creating a heavenly concoction that will make your taste buds dance with joy.

Begin by whisking the dry ingredients together in a bowl, ensuring that there aren’t any clumps. Use a whisking technique that allows air to be incorporated into the mixture, creating a lighter texture for your cake.

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Next, it’s time to mix together the wet ingredients in a separate bowl. You can get creative with ingredient substitutions, such as using almond milk instead of regular milk or honey instead of sugar. Whisk the wet ingredients together until they’re well combined.

Slowly pour the wet ingredients into the bowl of dry ingredients. Use a spatula to gently fold the mixture together until everything is evenly combined and there are no lumps.

Voila! Your batter is ready to be poured into your greased cake pan and baked until golden brown.


You’re going to love the moment when the batter pours smoothly into the pan, filling your kitchen with the sweet aroma of your soon-to-be masterpiece.

Before you get to this point, however, it’s important to ensure that your batter is of the right consistency. One technique for achieving this is to slowly add your dry ingredients to your wet ingredients, mixing thoroughly after each addition. This helps to prevent clumps and ensures that your batter is well incorporated.

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Another helpful tip is to avoid over-mixing your batter. This can lead to a tough and dense cake. Instead, mix just until your ingredients are fully combined.

Once your batter is ready, pour it into a well-greased cake pan and smooth out the top with a spatula. Make sure to preheat your oven to the correct temperature and set your timer accordingly. Depending on your oven, your cake may be ready in 30 minutes or it may require a little longer. Keep a close eye on your cake and use a toothpick to check for doneness.

With a little practice, you’ll soon be producing perfectly moist and delicious chocolate olive oil cakes every time.


After patiently waiting for your creation to bake, it’s time to let it cool and get creative with your toppings to make your masterpiece truly stand out. Once your cake has cooled down, you can start to add your desired toppings.

You can opt to go for a classic dusting of powdered sugar or cocoa powder, or you can go for more creative variations such as whipped cream, fresh berries, or even a drizzle of chocolate ganache.

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One of the benefits of using olive oil in your chocolate cake is that it adds a subtle, fruity flavour that complements the chocolate perfectly. You can enhance this flavour by adding toppings that also pair well with olive oil, such as citrus zest or a sprinkle of sea salt.

Get creative and experiment with different combinations to find the perfect topping for your chocolate olive oil cake.


Now it’s time to savour your delectable creation and indulge in a slice of pure bliss. You can serve your chocolate olive oil cake as is or add some extra toppings to take it to the next level.

Some great pairing ideas include a dollop of whipped cream, fresh berries, or a scoop of vanilla ice cream. The sweet and rich flavours of the cake will complement any of these toppings perfectly.

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When it comes to storing your chocolate olive oil cake, make sure to wrap it tightly in plastic wrap or store it in an airtight container. You can keep it at room temperature for up to 3 days or in the refrigerator for up to a week.

If you want to freeze your cake, wrap it in plastic wrap and then in foil before placing it in the freezer. It will stay fresh for up to 2 months.

So go ahead and enjoy your delicious chocolate olive oil cake, knowing that you can savour it for days to come.

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This is the perfect combination of rich chocolate and fruity olive oil. The result is a moist and decadent cake that is sure to impress your taste buds. Not only is it delicious, but it's also a healthier alternative to traditional cakes as olive oil has numerous health benefits such as reducing inflammation and lowering cholesterol levels. So, grab your apron and let's get baking!


For The Chocolate Olive Oil Cake

  • 1 ¼ cup 167g all-purpose flour
  • ▢½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup plus 2 tablespoons 106ml water
  • ½ cup 42g natural cocoa powder
  • ½ teaspoon cinnamon
  • 3 large eggs
  • ¾ cup 193ml extra-virgin olive oil, we used Arbequina-California Olive Oil
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 cup 200g organic cane sugar
  • Fresh berries to serve (optional)

For The Greek Yogurt Whip

  • ¾ cup heavy cream
  • cup plain Greek yogurt
  • 3 tablespoons powdered sugar


  • Make The Cake:
  • Preheat the oven and prepare the cake pan: Preheat the oven to 325°F. Brush a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
  • Sift flour, baking soda and salt: In a large bowl, sift together flour, baking soda and salt.
  • Combine, hot water, chocolate and cinnamon: In a small pot, add ½ cup + 2 tablespoons of water and bring to a simmer. Remove pot from heat. Whisk in cocoa powder and cinnamon until smooth.
  • Beat eggs, oil, extracts and sugar: In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat together eggs, olive oil, extracts and sugar on medium-high speed until pale yellow and ribbon-y, about 4 minutes.
  • Combine cocoa powder and egg mixtures: Add cocoa powder mixture to egg mixture and beat on medium-low speed until just incorporated, stopping to scrape down the sides and the bottom of the bowl. Add flour mixture and mix until just incorporated.
  • Bake: Pour cake batter into the prepared pan and place on the middle rack of the oven. Bake for 35-40 minutes. The cake is done when a tester inserted in the center comes away with only a few damp crumbs clinging to it.
  • Cool and Unmold the cake: Allow the cake to cool for at least 1 hour on a wire rack. Run a butter knife around the edge of the cooled cake and gently invert onto a plate. Carefully peel parchment paper off the top.
  • For The Greek Yogurt Whip:
  • Whip the heavy cream: Using a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, Greek yogurt and powdered sugar on medium to medium high until soft peaks form.
  • Serve: Slice the cake and serve with a dollop of Greek yogurt whip and some fresh berries. Serve immediately!


Can I substitute the olive oil with another type of oil?

Looking to switch up your recipe and use something other than olive oil? You’re in luck! There are plenty of olive oil alternatives that will still give your dish that rich, flavorful taste.

Some popular options include avocado oil, grapeseed oil, and coconut oil. Keep in mind that each oil will have its own unique flavour effects, so it’s important to consider which one will best complement your dish.

Don’t be afraid to experiment and try something new – you never know what delicious creations you might come up with!

How long will the cake stay fresh if stored in an airtight container?

You’re wondering how long your baked goods will last in an airtight container. Whether it’s cookies, bread, or cake, shelf life is always a concern.

To ensure maximum freshness, it’s important to store your baked goods properly. One simple tip is to keep them in an airtight container, away from direct sunlight and moisture. This will help preserve the texture and flavour of your treats for longer.

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However, it’s important to note that the shelf life of baked goods can vary depending on the ingredients and how they were prepared. It’s always best to check for spoilage before consuming.

With these storage tips in mind, you can enjoy your baked creations for as long as possible.

Can I use a different type of chocolate instead of the one specified in the recipe?

Looking for alternative chocolate options to use in your baking? You may be surprised at the variety of chocolate available and the unique flavour impact each type can have.

From dark to milk to white chocolate, each provides its own distinct taste and texture. Some options include unsweetened chocolate, which has a deeper, more bitter flavour, or milk chocolate, which is sweeter and creamier.

While the recipe may call for a specific type of chocolate, don’t be afraid to experiment and try out different options to find the perfect match for your taste buds. Just be sure to adjust any other ingredients accordingly to maintain the proper balance of flavours in your recipe.

Can I make this cake without eggs for a vegan version?

Looking for vegan alternatives or eggless options for your favourite recipes? There are plenty of options available! Whether you’re looking to decrease your environmental impact, follow a plant-based lifestyle, or simply experiment with new flavours, there are a variety of egg substitutes that can be used in baking.

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Some popular options include applesauce, mashed bananas, flax or chia seeds mixed with water, silken tofu, or commercial egg replacers. It’s important to note that each substitute will vary in its texture and flavour, so be sure to research and experiment to find the best fit for your recipe.

Happy baking, and enjoy exploring new ways to make your favourite dishes!

Can I freeze the cake for later consumption?

When it comes to freezing baked goods, there are a few tips to keep in mind. First, make sure the cake is completely cooled before wrapping it tightly in plastic wrap or aluminium foil. This will prevent any moisture from forming ice crystals and affecting the texture of the cake.

To thaw, remove the cake from the freezer and let it sit at room temperature for a few hours. Alternatively, you can place it in the refrigerator overnight.

As for serving suggestions, you can enjoy the cake as is, or dress it up with a dollop of whipped cream or a drizzle of chocolate sauce. Get creative and try pairing it with different fruits or nuts for a unique twist.

WELL DONE!!!!!!!!!!!!!

You’ve successfully made a delicious chocolate olive oil cake that will surely impress your guests.

As you take a bite of the moist and rich cake, you can taste the perfect balance of chocolate and olive oil flavours. It’s a dessert that’s not too sweet, but definitely satisfying to the palate.

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Now, imagine this – you can have your cake and eat it too, guilt-free. Yes, you read that right! This cake isn’t only delicious, but it’s also a healthier alternative to traditional cakes.

The use of olive oil instead of butter or vegetable oil reduces the saturated fat content and adds a dose of healthy monounsaturated fats. So, indulge in this decadent dessert without the added guilt.

In conclusion, this chocolate olive oil cake is a must-try for any baking enthusiast who wants to impress their guests with a healthy yet delicious dessert.

With its simple ingredients and easy steps, you can whip up this cake in no time. So, go ahead and treat yourself to a slice, or two, of this delectable dessert. Your taste buds will thank you!

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About author
Meet Sue Perera, the culinary aficionado behind our captivating recipe hub. An imaginative and talented young woman, Sue has an unwavering passion for all things food – especially those aromatic wonders, cinnamon and thyme. Her deep-seated love for these two unique spices inspired the birth of this website, but don't be fooled – her culinary repertoire extends far beyond these two ingredients.
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