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
- 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
Instructions
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Preheat oven to 350 Degrees F. Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
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In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, sugar, and salt.
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In a separate bowl or large measuring cup whisk together olive oil, eggs, vanilla, milk, and coffee until blended
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Add liquid to the flour mixture and mix together until no traces of flour remain
- Fold in chocolate chips if desired
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Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out clean
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Allow cake to cool in the pan for 20 minutes before moving it to a cooling rack
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Serve dusted with powdered sugar, whipped cream or ice cream
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: recipe
- Method: oven
- Cuisine: American