I’ll start this post simply: this is my favorite chocolate cake.

When it comes to chocolate cake, there’s always room for two kinds in my life. The first is the showstopper – a layered, frosted masterpiece that marks the most special occasions. But then there’s the everyday chocolate cake. The one you make just because. The one you slice while still in your pajamas.

This Chocolate Olive Oil Cake falls firmly in the latter category. It’s unfussy, incredibly moist, and has just the right amount of sweetness. The kind of cake you’ll reach for on any given weeknight, or dress up for a dinner party without a second thought.

😍 Why You’ll Love My Chocolate Olive Oil Cake

This Chocolate Olive Oil Cake strikes the perfect balance between indulgence and simplicity. It’s deeply chocolatey without being overly sweet, letting the richness of the cocoa truly shine. The olive oil gives it a beautifully moist texture, one that stays just as good the next day—if not better. It’s the kind of cake that feels as at home dusted with powdered sugar for a casual treat as it does dressed up with whipped cream and a cherry compote for guests. And the best part? It’s ridiculously easy to make, requiring just one bowl and no fancy techniques. Whether you’re a seasoned baker or just someone craving a good slice of cake, this recipe delivers every single time.

🗒️ Ingredients

Gluten-Free All-Purpose Flour Blend: The foundation for a perfectly tender, slightly dense crumb.
Unsweetened Cocoa Powder: Where the deep, rich chocolate flavor begins.
Granulated Sugar: Adds just enough sweetness to balance the cocoa.
Kosher Salt: Enhances the flavors and balances the sweetness.
Baking Soda and Baking Powder: The dynamic duo that gives this cake its beautiful rise.
Extra Virgin Olive Oil: Keeps the cake irresistibly moist with a subtle, fruity flavor.
Eggs: Bring structure and richness to every bite.
Vanilla Extract: Adds warmth and depth to the chocolate.
Unsweetened Almond Milk or Reduced-Fat Milk: Keeps the batter light and smooth.
Brewed Coffee: Deepens the chocolate flavor without tasting like coffee.

👩‍🍳 How to Make Chocolate Olive Oil Cake

🔥 Preheat your oven to 350°F. Spray a 9- or 10-inch round cake pan with nonstick spray and line the bottom with parchment paper for easy removal.

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

🥚 In a medium bowl, whisk together the olive oil, eggs, vanilla, milk, and coffee until smooth and fully blended.

🥄 Gradually add the wet ingredients to the dry ingredients, stirring until no streaks of flour remain. Be careful not to overmix—just until it all comes together.

⏲️ Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60-75 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

💨 Allow the cake to cool in the pan for 20 minutes. Then, carefully invert it onto a cooling rack and let it cool completely, at least two hours, before serving.

🥳 Dust with powdered sugar for a simple finish or serve with whipped cream and cherry compote for something extra special.

🎩 Tips and Tricks

• Use a quality olive oil. The olive oil is a key ingredient in this cake, so choose one with a flavor you love. A fruity, mild olive oil works beautifully here.
• Don’t skip the coffee. Even if you’re not a coffee drinker, the brewed coffee enhances the chocolate flavor without making the cake taste like coffee.
• Room temperature eggs. For the best texture, let your eggs come to room temperature before mixing—they’ll blend more easily with the other ingredients.
• Line your pan. Lining the bottom of the pan with parchment paper ensures the cake comes out cleanly every time.
• Watch the bake time. Start checking the cake at the 60-minute mark. Every oven is a little different, and overbaking can dry out the cake.
• Let it cool completely. The flavor and texture develop as the cake cools, so be patient!

🌟 Variations

Don’t miss my healthier take on the famous Maialino Olive Oil Cake from NYC. It’s just as moist and versatile as the original, with a lighter touch that’s both gluten-free and dairy-free. Perfect for pairing with tea, whipped cream, or fruit compote, this is the recipe I’ve been making for over a decade – and it never disappoints!

My Grapefruit Olive Oil Cake is a must-try. It’s incredibly moist, subtly sweet, and even better the next day. This citrusy twist on Olive Oil Cake is not only gluten and dairy-free, but it’s also made in one bowl for easy prep. I’ve been making variations of this cake for over 12 years and it’s sure to be a crowd-pleaser.

🤲 Substitutions

Flour: If you’re not gluten-free, you can swap the gluten-free flour for regular all-purpose flour. If you’re looking for a lighter option, try spelt flour.

Olive oil: You can use another mild-flavored oil, like sunflower or safflower oil, if you prefer a more neutral taste.

Less Oil: If you’d like to cut back further on the oil, replace half of it with unsweetened apple sauce.

Milk: Any type of milk will work, including oat milk, soy milk, or even full-fat dairy milk for extra richness.

Eggs: For an egg-free version, try using flax eggs (1 tbsp ground flaxseed + 3 tbsp water = 1 egg) or aquafaba (3 tbsp to replace each egg).

Sugar: You can substitute granulated sugar with coconut sugar, maple sugar, or a sugar alternative like stevia or monk fruit for a lower glycemic index.

Cake Pan: Use a 9 inch round cake pan or 10 inch round cake pan for this cake, it is a lot of batter and rises quite a bit. It will overflow in an 8 inch cake pan, I know from experience.

📓 Best served with

• Powdered sugar
• Whipped cream
• Fresh berries or fruit compote
• Vanilla or chocolate ice cream
• Salted caramel or chocolate ganache
• Tea or coffee
• Crushed nuts (pistachios, hazelnuts)
• Mascarpone or crème fraîche

👝 How to Store Leftover Chocolate Olive Oil Cake

You can keep it at room temperature for up to 3 days by wrapping it tightly in plastic wrap or storing it in an airtight container. If you’d like it to last a bit longer, refrigerate it in an airtight container for up to 5 days.

For longer storage, you can freeze slices by wrapping them in plastic wrap and aluminum foil, then placing them in a freezer-safe bag or container. Frozen cake will keep for up to 2 months, and you can simply thaw it at room temperature before serving.

🧠 Common Questions