This Chocolate Olive Oil Cake is a beautifully simple, deeply moist cake that proves indulgence doesn’t have to feel heavy. Made with good-quality olive oil instead of butter, it has a tender crumb, an almost truffle-like richness, and a subtle fruitiness that makes the chocolate taste even deeper and more complex.
It’s the kind of cake that feels both rustic and elegant — something you might imagine being served in a sun-drenched kitchen somewhere in Tuscany, where generations of Italian women would passionately defend the health benefits of olive oil and insist that this is, in fact, guilt-free enjoyment. And honestly? They’re probably right.
The olive oil keeps the cake incredibly soft for days, giving it a moist, almost velvety texture without needing excessive sugar or dairy. It can be made with almond flour for a naturally gluten-free, slightly nutty result, a good gluten-free blend for a classic crumb without wheat, or regular flour for a more traditional structure. Each version works beautifully — just slightly different personalities of the same irresistible cake.
Tips for the Perfect Chocolate Olive Oil Cake
Use good quality olive oil
Choose one that’s smooth and fruity rather than overly peppery. The flavour shines through.
Don’t overmix
Once the flour goes in, mix gently to keep the crumb tender.
Bloom your cocoa
If using cocoa powder, mix it with hot liquid first to deepen the chocolate flavour.
Check early
Olive oil cakes stay moist — you want it set but still slightly soft in the centre.
Let it cool completely
The texture settles and becomes even more luscious once cooled.
Want to dress it up a little?
Drizzle with melted dark chocolate
Dust generously with powdered sugar
Top with fresh raspberries for brightness
Serve warm with vanilla ice cream
Add roasted hazelnuts or almonds for crunch
Or simply slice it as is — no icing, no fuss — and enjoy it with coffee. It truly doesn’t need much.
Storage Tips
Keeps beautifully at room temperature for 3–4 days in an airtight container
Flavour deepens by the next day
Freezes well (wrap tightly) for up to 2 months
The result is a chocolate cake that’s moist without being dense, rich without being overwhelming, and indulgent without feeling excessive. It’s simple but sophisticated. Wholesome but decadent. A cake you can serve at a dinner party — or quietly cut yourself a generous slice of late at night without the slightest regret.
This Chocolate Olive Oil Cake hits every note:
✔ Deep chocolate flavour
✔ Incredibly moist crumb
✔ Naturally dairy-light
✔ Flexible flour options
✔ Elegant yet unfussy
✔ Guilt-free (depending on who you ask — but we’re saying yes)
It’s understated but luxurious. Traditional yet modern. Effortless, beautiful, and dangerously easy to fall in love with.
Chocolate Olive Oil Cake
Equipment
- 1 springform pan 23cm radius
Ingredients
Chocolate Cake
- 60g/2/3 cup cocoa powder
- 60ml/1/4 cup shot of espresso or instant coffee
- 200g/1 cup castor sugar
- 3 large eggs
- 140ml/2/3 cup olive oil regular or extra virgin
- 2 ½ tsps vanilla paste
- 165g/1 ½ cups almond flour or regular flour or gluten free flour
- ½ tsp bicarbonate soda
- ½ tsp baking powder
- ¼ tsp salt or a pinch
Optional Toppings
- powdered sugar dusting
- Fresh berries
- milk chocolate of choice melted, optional
- or serve with Ice Cream and roasted nuts of choice
Instructions
- Start by preheating the oven to 175℃/ 347℉ and line a 15cm/23cm springform pan with some olive oil or cooking spray and line the base with baking paper. Note: the size of the springform pan doesn't matter - the only difference it yields is the height of the chocolate cake.
- In a medium sized jug or bowl add the cocoa powder, shot of espresso, 1/3 cup boiling water together. Mix until the cocoa powder has dissolved. Set aside to cooldown. Note: you can replace the espresso with instant coffee if you'd like. Just remember to add an additional 60ml to the paste.
- In a medium sized bowl, whisk the sugar and eggs together until fluffy and pale in colour, about 2-3 minutes. Add the olive oil while whisking.
- Add the slightly cooled cocoa mixture and whisk until well combined followed by vanilla paste.
- Add the bicarbonate soda, baking powder, salt and flour of choice: 165g/1 1/2 cups almond flour; 145g/1 cup lightly packed regular flour; 145g/1 cup lightly packed gluten free flour. Mix until well combined. Note: do not overmix.
- Pour into the lined springform cake tin and bake for 45 minutes. Once baked, remove the sponge from the oven and allow to reach room temperature in the baking tin. Note: if you are using a 15cm springform pan then add additional 5 minutes baking time.
- Once cooled, unclip the springform pan, and flip onto your hand (widspread) and remove the tin base and baking paper. Gently place a plate on top of the cake and flip onto the plate.
- Garnish with a dusting of powdered sugar and fresh berries or melted chocolate - you decide! It's divine as is but welcomes a little dress up.