Chocolate Olive Oil Snack Cake

Name: Chocolate Olive Oil Snack Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup granulated sugar; 1/2 cup extra virgin olive oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup water

Highlighted under: Home-Style Sweets

I absolutely love making this Chocolate Olive Oil Snack Cake when I crave something sweet yet surprisingly light. The use of olive oil instead of butter adds a lovely richness and a hint of fruitiness that elevates the chocolate flavor beautifully. It's easy to whip up and perfect as an afternoon snack or an after-dinner treat. Plus, I adore how moist it stays for days, thanks to that luscious olive oil. I’m sure you’ll find this cake just as delightful as I do!

Created by

Delilah Spencer

Last updated on 2026-02-07T22:14:35.261Z

When I first discovered the combination of olive oil and chocolate, I was blown away by how well they complemented each other. I decided to create a snack cake that highlighted both flavors, resulting in a dessert that feels indulgent but is light enough to enjoy anytime. The key is to use high-quality olive oil, which not only improves the taste but also contributes to the cake's moist texture.

To make this cake extra special, I love adding a sprinkle of sea salt on top just before baking. It helps balance the sweetness and brings out the chocolatey goodness in a way that’s simply fantastic. Give it a try, and you’ll see why it’s quickly become one of my go-to recipes!

Why You’ll Love This Cake
Rich chocolate flavor paired with fruity olive oil notes
Incredibly moist and tender crumb that stays fresh for days
Perfectly simple ingredients that come together in minutes

Understanding Your Ingredients

The choice of extra virgin olive oil in this Chocolate Snack Cake is a key ingredient that not only contributes to the rich flavor but also enhances the cake’s moisture. Olive oil has a lower saturated fat content compared to butter, making it a lovely alternative that provides a slight fruity nuance. This helps the chocolate flavor to shine through while maintaining a tender crumb. If you prefer a different flavor profile, you can swap olive oil with a light vegetable oil, though it may alter the overall taste slightly.

Another essential ingredient is unsweetened cocoa powder, which directly influences the chocolate intensity of the cake. Using a high-quality cocoa powder ensures that your cake has a deep and satisfying chocolate flavor. If you find yourself in need of a substitute, Dutch-processed cocoa powder can be used, but take note that it may create a slightly different texture due to its alkalized nature.

Baking Tips for Success

Correctly measuring your dry ingredients is crucial for achieving a perfectly baked cake. Use the spoon-and-level method: spoon the flour and cocoa powder into your measuring cup, then level it off with a knife, avoiding packing the ingredients down. This ensures your ratios remain accurate, preventing a dense or gummy cake texture.

When it comes to mixing, be careful not to overmix your batter once you incorporate the dry ingredients. Overmixing can lead to a tougher cake as the gluten develops, so mix just until combined. You should stop when the batter is smooth but still has a few small lumps. This will allow for a tender crumb and maximum moisture retention in your final product.

Ingredients

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup granulated sugar
1/2 cup extra virgin olive oil
2 large eggs
1 teaspoon vanilla extract
1 cup water

Make sure all your ingredients are at room temperature for the best results.

Instructions

Preheat the Oven

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

Combine Dry Ingredients

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

Mix Wet Ingredients

In a separate bowl, beat together the sugar, olive oil, eggs, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, alternating with water until combined.

Pour and Bake

Pour the batter into the prepared cake pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve as is or with a dusting of powdered sugar.

This cake is delicious on its own or paired with fresh berries.

Pro Tips

For an extra touch, try adding a splash of espresso to the batter to enhance the chocolate flavor.

Storage and Make-Ahead Tips

This Chocolate Olive Oil Snack Cake stays moist and flavorful for several days, making it an excellent make-ahead treat. Once completely cooled, wrap the cake tightly in plastic wrap or store it in an airtight container. It can also be frozen for up to three months. To thaw, simply leave it at room temperature for a few hours before serving, and it will taste just as fresh as the day it was baked.

To keep the cake from becoming soggy, it’s best to avoid adding any icing or toppings until you’re ready to serve. If you’re opting for a dusting of powdered sugar, do so right before serving. This keeps the appearance nice and ensures that the sweet flavor remains bright and fresh.

Serving Suggestions

Pair your Chocolate Olive Oil Snack Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience. The creaminess and cold temperature contrast beautifully with the cake's warmth and rich flavor profile, enhancing each bite. For a touch of added elegance, drizzle with a balsamic glaze or a simple chocolate sauce to elevate the dessert.

This cake also serves well as a stand-alone snack for afternoon tea or coffee breaks. Consider slicing the cake into smaller squares for a more shareable option, perfect for gatherings. I often enjoy it plain to appreciate the nuanced flavors, but options for variation can include adding a sprinkle of sea salt on top before serving to enhance the chocolate notes.

Questions About Recipes

→ Can I use a different type of oil?

Sure! While olive oil gives a unique flavor, you can use a light vegetable oil if necessary.

→ How should I store leftovers?

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

→ Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I serve with this cake?

It's wonderful served with whipped cream, fresh fruit, or even a scoop of vanilla ice cream!