Can I use regular olive oil instead of extra-virgin?

Yes, but keep in mind that extra-virgin olive oil offers a more robust, fruity flavor and greater health benefits due to its minimal processing. If you're aiming for a milder taste, a light olive oil works, but you'll lose some of the Mediterranean character.

Can I make this cake vegan?

Absolutely. To make a vegan olive oil chocolate cake , simply replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Be sure to use dairy-free chocolate chips if you're adding them.

How does olive oil affect the cake’s texture?

Olive oil makes the cake moist and tender with a slightly denser crumb than butter-based cakes. It also helps the cake stay fresh longer by locking in moisture, especially helpful when storing for several days.

Can I use this recipe to make cupcakes?

Definitely! Just divide the batter evenly among lined muffin tins , filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean. This method yields around 12–14 cupcakes .

Does the cake taste like olive oil?

Not overwhelmingly. While you’ll notice a subtle fruity, peppery note , the chocolate flavor remains dominant—especially if you use brewed coffee to deepen the cocoa's richness.

Is olive oil good for chocolate cake?

Absolutely! In fact, olive oil chocolate cake is praised for its incredibly moist texture and depth of flavor. The extra-virgin olive oil not only adds healthy monounsaturated fats but also enhances the richness of the dark chocolate. Many bakers prefer olive oil because it results in a tender, softer crumb than butter-based cakes.

Does chocolate olive oil cake taste good?

Yes—it's downright delicious! A chocolate olive oil cake has a fudgy, rich texture with an elegant, slightly fruity undertone from the olive oil. It doesn't taste oily or greasy. Instead, it feels luxurious in the mouth and pairs perfectly with fresh berries, espresso, or a dusting of powdered sugar.

What makes an olive oil cake so special?

What sets an olive oil cake apart—especially a dark chocolate olive oil cake —is its ability to stay moist for days without drying out. Unlike butter, which solidifies, olive oil keeps the crumb tender and delicate even when stored at room temperature. Additionally, olive oil brings a slightly floral or fruity note, depending on the variety used. This complements chocolate exceptionally well, creating a dessert that’s simple yet sophisticated.

10 Reasons This Olive Oil Chocolate Cake Will Be Your New Favorite Dessert

Description

This olive oil chocolate cake is rich, moist, and naturally dairy-free. A Mediterranean twist on classic chocolate cake—easy to make and full of flavor!

Ingredients

Scale

¾ cup extra-virgin olive oil
¾ cup unsweetened cocoa powder
½ cup boiling water
1 tablespoon vanilla extract
1 cup superfine sugar
½ cup almond flour (or all-purpose flour for non-gluten-free version)
½ teaspoon baking soda
Pinch of sea salt
3 large eggs

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Instructions

Prep Your Oven
Preheat to 325°F
Grease and line your springform pan
Mix the Chocolate Base
Whisk cocoa powder with boiling water until smooth
Stir in vanilla and let cool slightly
Blend Wet Ingredients
In a separate bowl, mix sugar, olive oil, and eggs
Beat until pale and thick
Combine All Components
Add the cocoa mixture into egg mixture
Fold in flour, baking soda, and salt
Bake to Perfection
Pour batter into pan
Bake for 40–45 minutes or until toothpick comes out with moist crumbs
Cool and Serve
Let rest in pan 10 min, then unmold
Serve as-is or dust with powdered sugar

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean / American fusion