If you’re looking for a rich, deeply chocolatey cake without using eggs or butter, this eggless chocolate olive oil cake is the one to try. Made with simple ingredients and no special equipment, this recipe gives you a moist, soft crumb every time. The use of olive oil makes the texture silky while enhancing the flavor. It’s perfect for vegans, those with egg allergies, or anyone wanting a lighter dessert that still feels indulgent.
Why Olive Oil Works in Chocolate Cake
Olive oil keeps the cake moist for days and blends beautifully with cocoa, adding a depth of flavor you won’t get with butter. Unlike butter, olive oil stays liquid at room temperature, which helps the cake retain its softness even after refrigeration. This recipe uses light olive oil, which has a mild taste and does not overpower the chocolate.
Ingredients for Eggless Chocolate Olive Oil Cake
This recipe makes one 8-inch round cake. You can also double it for a layer cake or halve it for a smaller batch.
Dry ingredients:
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
Wet ingredients:
- ½ cup light olive oil
- 1 tablespoon white vinegar or apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup warm water or brewed coffee (for enhanced chocolate flavor)
- ½ cup plain yogurt or dairy-free yogurt (acts as the egg replacement)
Optional Add-Ins and Toppings
- ½ cup dark chocolate chips or chunks (optional)
- Powdered sugar for dusting
- Fresh berries or dairy-free whipped cream
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan with olive oil and line the bottom with parchment paper. This ensures the cake releases easily and doesn’t stick.
Step 2: Sift and Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, salt, and sugar. Sifting helps eliminate lumps and gives a lighter texture to the cake.
Step 3: Mix Wet Ingredients Separately
In another bowl, combine the yogurt, olive oil, warm water (or coffee), vinegar, and vanilla extract. Whisk until smooth and well blended. The vinegar helps activate the baking soda for a soft, airy rise.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry mixture. Gently fold using a spatula or whisk until no streaks of flour remain. Do not overmix, as that may make the cake dense.
Step 5: Add Chocolate Chips (Optional)
If you’re using chocolate chips or chunks, fold them in now. This adds bursts of melty chocolate and boosts richness.
Step 6: Pour and Bake
Pour the batter into the prepared pan. Tap it gently on the counter to release air bubbles. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Step 7: Cool the Cake
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. The texture improves as it cools and becomes more stable for slicing or frosting.
Optional Frosting Ideas
This cake is excellent on its own but can also be topped or layered for extra flair.
- Simple Chocolate Ganache: Heat ½ cup coconut cream and pour over 100g chopped dark chocolate. Stir until smooth, then pour over the cooled cake.
- Chocolate Buttercream: Use vegan butter and powdered sugar with cocoa and a splash of almond milk.
- Fruit Glaze: Blend fresh berries with a spoon of sugar and drizzle over the cake.
Storage Tips
- Store the cake in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days if topped with ganache or frosting.
- You can freeze unfrosted slices by wrapping them tightly and storing them in a freezer-safe container for up to a month.
Why You’ll Love This Eggless Chocolate Olive Oil Cake
- Eggless and dairy-free, perfect for vegans or allergy-friendly baking
- Stays soft and moist even after refrigeration
- Quick prep time and no mixer needed
- Customizable with toppings, glazes, or fillings
- Suitable for birthdays, tea-time, or any casual dessert craving
Substitutions and Variations
- Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
- No Yogurt: Replace yogurt with mashed banana or applesauce for a fruity variation.
- Richer Flavor: Replace water with brewed coffee to deepen the chocolate intensity.
- Healthier Sweetener: You can use coconut sugar or maple syrup, though texture may vary slightly.
Serving Suggestions
This cake pairs beautifully with a cup of espresso or masala chai. Serve it warm for a lava-like experience, or chill it and slice with fresh fruit on the side. It’s versatile enough for casual baking but elegant enough for special occasions when plated well.
Final Thoughts
This eggless chocolate olive oil cake proves that simple ingredients can deliver incredible flavor and texture. Whether you’re baking for dietary reasons or just want an easy one-bowl dessert, this cake covers it all. With its rich cocoa flavor, soft crumb, and flexibility, it’s a recipe you’ll return to often.
:max_bytes(150000):strip_icc()/frangipane-recipe-1375636-hero-01-5c3ea96646e0fb000162abbd.jpg?w=150&resize=150,150&ssl=1 "How to Make Frangipane Cake with Almond Flour: Simple Step-by-Step Recipe")
