This homemade chocolate cake is a wonderful recipe to have in your repertoire. It’s not difficult at all and most of the ingredients you will have already in your home. You will need ¾ cup of extra virgin olive oil to make your cake. It essentially replaces the need for butter in this cake so it offers that dairy free option as well. If you also choose to add dairy free milk like I did.
The chocolate icing is your classic 3-ingredient icing. Made with icing sugar, cocoa powder and milk. It’s quite sweet and rich! If you prefer not to use so much sugar for the icing and in this cake overall, I welcome you to frost your cake with your favourite chocolate icing that may be lower in sugar, such as a chocolate ganache made with cream and melted chocolate. Or leave it plain! Or get creative and serve each slice with a dollop of cream, yoghurt and that grated chocolate or berries.
Ready to bake this cake friends? Enjoy!
Chocolate Olive Oil Cake
- Total Time: 1 hour 10 minutes
- Yield: Serves 6-8 1x
Description
Rich in chocolate with a tender crumb thanks to the glorious extra virgin olive oil. Created in one bowl, this chocolate cake is a simple cake recipe you can rely on. Frost it with a quick chocolate icing and an extra sprinkle of grated chocolate on top!
Ingredients
Scale
- Cake
- 1 ½ cups (225g) gluten free plain all purpose flour, or regular plain all purpose flour
- ½ cup (50g) dutch process cocoa powder or natural unsweetened cocoa powder
- 1 cup (220g) raw or white caster sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 2 large eggs, lightly whisked at room temperature (each weighing approx. 60g in shell)
- ½ cup (120ml) dairy free milk of choice, I use almond milk or you may use regular milk
- ¾ cup (140g) extra virgin olive oil
- 1 tsp vanilla bean extract
- Chocolate Icing
- ¾ cup icing/confectioners sugar
- 3 Tbsp (20g) dutch process cocoa powder or natural unsweetened cocoa powder
- 3 Tbsp milk of choice, I use almond milk
Instructions
- Preheat oven to 180ºC (356ºF). Line a round 9-inch baking pan with parchment paper, set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of flour. This will leave your finished cake with smooth sides.
- In a large mixing bowl, add flour, cocoa, sugar, baking powder and baking soda. Whisk until well combined.
- Add whisked egg, milk, oil and vanilla. Using a spatula, fold until combined with no lumps of flour remaining, ensuring not to over-mix, the batter will be thick. It will also look a little curdled in texture and that's ok, you're doing it correctly 🙂
- Pour batter into prepared baking pan. Smoothing out the top.
- Transfer to oven and bake for 45-50 minutes or until set on top and a tooth pick inserted into the middle comes out clean.
- Remove from oven and allow cake to cool in pan for 5 minutes.
- Transfer to a wire rack to cool completely.
- Chocolate Icing
- In a mixing bowl, combine all icing ingredients and whisk until completely smooth and thick.
- Pour over cooled cake and gently spread out, it will drizzle down the sides a little or to avoid that, don’t use all of the icing. Set aside to allow the icing to set.
- Once icing has set, sprinkle over grated chocolate.
- Serve and enjoy!
- Store cake in an airtight container, in the pantry or refrigerated, for 4-5 days.
- Prep Time: 20min
- Cook Time: 50min
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