Chocolate Olive Oil Cake

5 from 1 vote

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!

Prep Time15

Cook Time45

Cool Time45

Total Time1 45

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: slices

Calories: 173kcal

Author: Lee

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

US Customary - Metric

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.

Video

Notes

To Ensure it's Vegan: Use a dairy-free gluten free flour and vegan sugar.

All Purpose Flour: I cannot test this due to celiac disease, but use 1 ½ cups packed AP flour (252 grams) and packed cocoa powder (29 grams).

Storing: Once the cake is cut into, it’s best to 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. Dust with more confectioners' sugar prior to serving.

Tip: 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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition