Chocolate Olive Oil Snack Cake

Name: Chocolate Olive Oil Snack Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup olive oil; 3/4 cup water; 1 teaspoon vanilla extract; 1 tablespoon white vinegar

Highlighted under: Oven Inspiration

I absolutely love whipping up this Chocolate Olive Oil Snack Cake when I want a quick yet indulgent treat. The richness of the chocolate combined with the fruity notes of olive oil creates a delightful moisture that makes every bite a joy. This cake is perfect for satisfying cravings without feeling too heavy. In less than an hour, you can serve this cake warm or at room temperature, which makes it an ideal dessert for any gathering or a quiet evening at home. Trust me, once you try it, you'll want to keep this recipe close by.

Created by

Tamsyn Calder

Last updated on 2026-02-08T02:09:36.062Z

When I first decided to experiment with incorporating olive oil into a dessert, I wasn't sure how it would turn out. Surprisingly, the result was incredibly moist and rich, far exceeding my expectations! I’ve learned that using quality olive oil not only enhances the flavor but also adds a subtle depth that pairs beautifully with chocolate.

This cake has become a staple in my kitchen, especially when entertaining friends. It’s incredibly easy to make and can be dressed up with a dusting of powdered sugar or served warm with a scoop of vanilla ice cream. The key is to not overmix; a few lumps in the batter ensure a tender crumb.

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh olive oil
Incredibly moist and tender crumb
Quick to prepare and perfect for any occasion

The Role of Olive Oil

Using olive oil in this Chocolate Snack Cake not only lends a unique flavor, but it also contributes to the cake's moist texture. The fruity notes of high-quality olive oil enhance the chocolate, creating a cake that is both rich and surprisingly light. If you prefer a milder taste, opt for a lighter olive oil or even a blended oil. However, avoid extra virgin options that are too robust, as they could overpower the chocolate.

Besides flavor, olive oil serves as a healthier fat choice compared to butter. It contains monounsaturated fats that are beneficial for heart health. As you whisk the wet ingredients, pay attention to the emulsification; the oil should blend seamlessly with the water to avoid a greasy texture in the final cake.

Understanding Baking Times

Baking your cake for 30 minutes at 350°F (175°C) typically achieves that perfect balance between a moist interior and a slightly crispy exterior. Always keep an eye on your oven during the last few minutes. Ovens can vary in accuracy, so check for doneness a few minutes early by inserting a toothpick in the center; it should come out clean or with a few moist crumbs, but not wet batter.

If you prefer a gooier texture, you can reduce the baking time slightly. Conversely, if you are making a larger cake or doubling the recipe, expect to add 5-15 minutes to the total baking time. Make sure to keep an eye on it, as larger cakes can often bake unevenly.

Serving and Storing Tips

This cake is incredibly versatile in terms of serving. You can enjoy it warm right out of the oven, or allow it to cool completely for a more traditional cake experience. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. Alternatively, try dusting it with powdered sugar for a simple yet elegant presentation.

For storage, wrap the cooled cake tightly in plastic wrap and store it in the refrigerator for up to a week. You can also freeze individual slices for up to three months. Just make sure to thaw it in the fridge overnight before serving, so it retains its moisture and flavor when you're ready to enjoy it again.

Ingredients

For the Cake

1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup olive oil
3/4 cup water
1 teaspoon vanilla extract
1 tablespoon white vinegar

Make sure to use high-quality olive oil for the best flavor.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.

Combine Wet Ingredients

In another bowl, whisk together the olive oil, water, vanilla extract, and vinegar.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Pour Batter and Bake

Pour the batter into the prepared cake pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve plain or topped with whipped cream or ice cream.

Pro Tips

For an extra flavor twist, add a teaspoon of espresso powder to the batter.

Ingredient Substitutions

If you're out of all-purpose flour, you can replace it with gluten-free flour blend that measures 1:1 with regular flour. Just ensure it contains xanthan gum to maintain the cake's structure. Also, consider using almond flour for a slightly nutty flavor and denser texture—just use about 3/4 cup and adjust the water slightly to keep consistency.

For a lower-sugar option, you can substitute granulated sugar with coconut sugar or a sugar alternative like erythritol. The result may be slightly different in texture but still delicious, maintaining that rich chocolatey flavor.

Preventing Common Mistakes

To prevent overmixing, which can lead to a dense cake, mix the batter just until you no longer see dry flour. The batter may look slightly lumpy, but that’s perfectly alright; it’ll smooth out during baking. The key is to avoid activating too much gluten in the flour.

Another common pitfall is not greasing the pan sufficiently, which can lead to sticking. Use a gentle rub of olive oil or cooking spray, and flour the pan lightly. This will ensure a clean release when you inverted the cake onto a cooling rack.

Flavor Variations

To elevate the flavor profile, consider adding a teaspoon of espresso powder to the dry ingredients. Coffee enhances the chocolate flavor without introducing a strong coffee taste. You could also mix in chocolate chips for added texture.

If you’re in the mood for a citrus kick, zest one orange or lemon into the wet ingredients. This brightens the cake and adds a fresh aroma, perfectly complementing the rich chocolate base. Just be sure to adjust for sweetness if you introduce additional flavors.

Questions About Recipes

→ Can I use a different type of oil?

Yes, you can substitute with vegetable oil or melted coconut oil, but the flavor will differ.

→ How should I store leftovers?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I freeze the cake?

Absolutely! Wrap the cake tightly in plastic wrap and store it in the freezer for up to 2 months.

→ What can I serve with this cake?

It pairs well with whipped cream, vanilla ice cream, or fresh berries for a delightful contrast.