This Chocolate Olive Oil Cake is so simple to make yet so delicious, you'd never know it is completely free of butter! Not only is this an eggless chocolate cake, but it is also gluten free and completely vegan! It's light and sweet yet rich and decadent. Topped with a dusting of confectioners' sugar, the mild sweetness helps to even out the olive oil flavor. Unlike chocolate layer cakes which can take hours to prepare, this olive oil chocolate cake only takes one hour to prep and bake! If that wasn't enough, this gluten free chocolate cake is also nut free, eggless, dairy free and vegan!
This Chocolate Olive Oil Cake is the perfect chocolate cake for those who cannot have eggs or dairy and do not like baking with traditional vegetable oil. The olive oil flavor definitely peeks through but is fairly mild thanks to the cocoa powder and confectioner's sugar dusting. Many of you ask for recipes without butter and vegetable oils, so this is the perfect chocolate cake for you! Olive Oil not your thing? No worries! Check out my super simple Chocolate Ganache Cake instead!
For more desserts without butter, try my No Butter Chocolate Chip Cookies, my Mini Chocolate Cakes, my Olive Oil Cookies and my Vegan Olive Oil Cake.
Reasons to Love This Olive Oil Chocolate Cake
- Allergy Friendly- This moist chocolate cake recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The eggless chocolate cake is super light and fluffy!
- Easy To Make- This is a simple chocolate moist cake recipe! The cake mixes up with a whisk and spatula; no mixer is needed at all!
- Gluten Free, Vegan & Top 9 Allergen Free- This cake is perfect for those with celiac disease and/or the top 9 major food allergens!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Cocoa Powders- I like to use Natural Unsweetened and Dark. Do not only use Dark as it will make the chocolate cake too dry and bitter.
- Granulated Sugar- I use this instead of brown sugar to keep the cake light. Brown sugar will tend to make the cake denser and chewier due to the added moisture content.
- White Vinegar- We use this to create a chemical reaction with the baking soda to help the cake rise!
- Olive Oil- This cake uses robust extra virgin olive oil to make it nice and moist and give that classic olive oil flavor. Keep in mind if you use a more mild olive oil, the flavor will be much less intense.
- Vanilla- Make sure to only use pure vanilla extract that is gluten free and vegan. If you use one that is not pure, the cake will have a chemical taste.
- Confectioner's Sugar- I love to top this cake with confectioner's sugar to help even out the olive oil flavor.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Ensure this Cake is Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure the brand of sugar you use is vegan.
Make this Recipe with All Purpose Flour
- Use 1 ½ cups packed AP flour (252 grams).
- Make sure to use ¼ cup packed cocoa powder 929 grams).
This recipe has not been tested with all of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Chocolate Olive Oil Cake
Here are the step by step instructions for making this olive oil chocolate cake!
Step 1: Whisk Together the Dry Ingredients
In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powder, baking soda and kosher salt.
Step 2: Make 3 Wells in the Dry Ingredients
Using clean hands, make 3 wells in the dry ingredients for the wet ingredients to be poured into.
Step 3: Add the Liquid Ingredients
In one well pour the olive oil, in the other well pour the white vinegar and in the last, pour the vanilla. Pour the cold water on top of all the ingredients.
Whisk until just combined. When it thickens, switch to using a spatula. The batter will be thick.
Step 4: Scoop the Batter and Bake
Scoop the batter into a parchment lined 8 inch cake pan and then smooth the top with a butter knife. Bake the cake in the center rack at 350 degrees Fahrenheit for 45 minutes or until a toothpick inserted comes out clean.
Step 5: Dust with Confectioners' Sugar
Once the cake is completely cool, dust with the confectioners’ sugar.
It must be completely cool otherwise the sugar will melt. Or you can top with fresh fruit, fruit compote, whipped cream, ganache, etc.
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Smooth the Batter- When the batter is in the cake pan, gently smooth the top with a butter knife prior to baking.
- Use Packed Cups of Cocoa Powder- I love to use packed cups for this recipe to help add to the richness. Or use the gram amounts.
- Use 2 Types of Cocoa Powder- The 2 types of cocoa powders gives the cake its dark hue. If you only have one type on hand, use natural unsweetened; just know the color will not be as dark as mine. Do not use dark alone; it will make your cake too dry and bitter.
Recipe FAQs
This cake is best the first day but you can make the cake one day in advance. If making ahead of time, store in an airtight container at room temperature and do not top it with confectioners' sugar or anything else until ready to eat.
Yes. If freezing, wait until the entire cake is completely cool, wrap in foil and pop in a zip top bag. Do not add the confectioners sugar.
Freeze for up to 30 days. Let defrost in the fridge or on the counter and add the confectioner's sugar prior to serving.
Yes! Make the batter and line a cupcake pan with paper liners. Fill 24 cupcake holes.
Bake at the same temperature for 25 minutes.
Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil. Try to create a teepee with the top of the foil so it isn't touching the confectioners' sugar as much. Pop the slices in a zip top bag and freeze for up to 30 days.
To defrost, take out if the freezer and leave at room temperature until soft; about 2 hours. Re-dust with confectioners' sugar once room temperature.
Important: Freeze slices even if you're eating them the next day. Storing the cake at room temperature causes the confectioners' sugar get very wet and freezing helps prevent this and also keeps the cake itself soft.
Freezing: Freeze wrapped slices for up to 2 weeks. Let defrost on the counter at room temperature for about 2 hours prior to serving. Re-dust with confectioners' sugar.
Other Simple Chocolate Cake Recipes You'll Love
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📖 Recipe
Chocolate Olive Oil Cake
Ingredients
- 1.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- ¼ cup cocoa powder (I use 2 tablespoons natural unsweetened and 2 tablespoons dark)
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ⅓ cup extra virgin olive oil
- 1 tablespoon white vinegar
- 1.5 teaspoons pure vanilla extract
- 1 cup cold water
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease and line an 8 inch cake pan with parchment paper. Set aside.
- In a large bowl, whisk the 1.5 cups gluten free flour, 1 cup of granulated sugar, ¼ cup cocoa powder, 1 teaspoon baking soda and 1 teaspoon kosher salt until combined.
- Make 3 wells into the dry ingredients.
- In the first well pour the ⅓ cup extra virgin olive oil.In the 2nd well, pour the 1 tablespoon white vinegar.In the 3rd well, pour the 1.5 teaspoons pure vanilla extract.
- Pour the 1 cup of cold water over all the ingredients and mix everything together with a whisk until just combined. If it starts to get too thick, use a spatula to mix the rest.
- Using a spatula, scoop the batter into a greased and parchment lined 8 inch cake pan and smooth the top with a butter knife.
- Bake the cake in the center rack at 350 degrees Fahrenheit for 45 minutes until the top is risen and slightly springy when carefully touched. Or when a toothpick inserted comes out clean.
- Let the cake cool in the pan for 15 mins before trying to remove. Then remove from pan and place on a wire cooling rack.
- If serving the same day, once the cake is completely cool, dust with the confectioners’ sugar. It must be completely cool otherwise the sugar will melt. Or you can top with fresh fruit, fruit compote, whipped cream, ganache, etc.
John
This cake was so delicious and easy to make!