A Cake That Checks All the Boxes

This chocolate olive oil cake is everything a good dessert should be—rich, moist, simple, and wildly adaptable. It’s a one-bowl recipe that comes together faster than you can say “preheat the oven,” and it’s loaded with deep, chocolatey flavor without being fussy or finicky. Whether you’re baking for gluten-free friends, sugar-conscious sweet tooths, or just need a go-to cake that never lets you down, this one has your name written all over it.

this …

Olive Oil in Cake? Trust the Process

Using extra virgin olive oil instead of butter may sound unconventional, but it gives this cake a tender crumb and subtle fruitiness that elevates it from standard chocolate fare. Plus, no melting, creaming, or kitchen gymnastics—just pour, whisk, and bake. Olive oil also makes this cake dairy-free (if you opt for almond milk) and keeps it moist for days. Seriously, you could forget it on the counter (not that you will) and it would still taste fresh on day three.

Video: Sugar-Free Chocolate Olive Oil Cake

Flexible for Any Lifestyle

Here’s where this chocolate olive oil cake really shines: flexibility.

• Need it gluten-free? Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend.
• Watching sugar? Use monk fruit sweetener instead of regular sugar.
• Want it dairy-free? Use almond, oat, or soy milk instead of traditional dairy.
• Want to level it up? Toss in a handful of chocolate chips, peanut butter chips, or chopped nuts or coconut for a little texture.

You can serve it plain, dusted with powdered sugar, or dressed up with whipped cream or ice cream for a fancier finish. It’s a blank canvas that plays well with anything in your pantry.

One Bowl. One Pan. One Hour.

Let’s be honest—sometimes you just need a cake that doesn’t require three bowls, a stand mixer, and a kitchen cleanup crew. This recipe is a true one-bowl chocolate cake, and the batter comes together in minutes. A splash of coffee deepens the cocoa flavor (don’t worry, it won’t taste like Starbucks), and the result is a plush, not-too-sweet slice that hits the spot whether you’re baking for a birthday, a potluck, or just a Tuesday.

Don’t Overthink It. Just Bake It.

There’s a lot to love about this chocolate olive oil cake: it’s elegant enough for guests, forgiving enough for novice bakers, and adaptable enough to fit nearly any dietary need. Whether you’re going full classic or tweaking it to suit your style, this cake proves that dessert doesn’t need to be complicated to be completely crave-worthy.

So grab a bowl, fire up the oven, and get baking. Dessert is about to get a whole lot easier—and tastier.

Some Other Dessert Recipes You Might Like:

• No Bake Oreo Cookie Butter Cups
• Chocolate Dipped Peanut Butter Cookies
• Dark Chocolate Zucchini Bread
• Blender Chocolate Chip PB Banana Bread
• Z-Ma’s Oatmeal Cookies
• Four-Ingredient Key Lime Pie
• Sweet and Salty Peanut Butter Oreo Bars
• One Pot French Yogurt Cake
• Creamy Frozen Yogurt Bark
• The Best Dark Chocolate Cupcakes
• No Bake Peanut Butter Chocolate Oat Cups
• Buttermilk Apple Cake

PIN IT!

Chocolate Olive Oil Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: jzmcbride
• Total Time: 1 hour 15 minutes
• Yield: serves 8

Print Recipe

Pin Recipe

Description

This moist and simple chocolate olive oil cake is a one-bowl wonder! Easily make it gluten-free, dairy-free or sugar-free with simple ingredient swaps.

---

Ingredients

Scale 1x2x3x

• 1 1/2 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 cup sugar or monkfruit substitute
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1 cup extra virgin olive oil
• 3 large eggs
• 1 tbsp vanilla extract or vanilla paste
• (optional) chocolate or peanut butter chips
• ▢1 1/4 cups unsweetened almond milk or reduced fat milk
• ▢1/2 cup brewed coffee, cooled

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350 Degrees F. Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt.
3. In a separate bowl or large measuring cup whisk together olive oil, eggs, vanilla, milk, and coffee until blended
4. Add liquid to the flour mixture and mix together until no traces of flour remain
5. Fold in chocolate chips if desired
6. Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out clean
7. Allow cake to cool in the pan for 20 minutes before moving it to a cooling rack
8. Serve dusted with powdered sugar, whipped cream or ice cream

• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: recipe
• Method: oven
• Cuisine: American