Vegan Olive Oil Cake with Chocolate Recipe (Egg and Dairy Free)

This vegan olive oil cake is a rice decadent dessert made with olive oil, pantry staple ingredients, and chocolate – egg & dairy free. This recipe is a plant-based version of chocolate olive oil cake made with flaxseeds, cacao powder, and extra virgin olive oil. 

A great moist fudgy cake for late-night chocolate cravings. This cake is also wonderful for birthdays, special occasions, or holidays too! No one will be able to guess it’s vegan.

This chocolate vegan olive oil cake recipe is a super delectable treat made with healthier ingredients. Made with flaxseeds, unsweetened cacao powder, and simple pantry staple ingredients.

This recipe is a fantastic cake with chocolate flavor in each bite. You can serve this cake with fresh fruit, fresh berries, or just topped with your favorite frosting or powdered sugar.

This Vegan Chocolate Olive Oil Cake Recipe Is

• Sweet
• Fudgy
• Decadent
• Chocolate-y
• Flavorful
• Vegan, Dairy Free, Egg Free

Make Olive Oil Cake Vegan for a Better Version

This vegan olive oil cake is a simple way to bake without dairy or eggs. I’m all about making recipes plant-based when I can, especially this delicious cake. Vegan cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. This is one of my favorite cakes, and has a moist texture from the olive oil and plant based ingredients.

By building meals around vegan pantry staples and swapping in a few plant-based ingredients you can make better treats for you and your family. Browse all our vegan recipes here. These easy and tasty recipes are fantastic meatless and dairy free ideas for your table.

What’s In This Vegan Chocolate Olive Oil Cake Recipe?

• Good quality All Purpose Flour – which gives this cake a tender crumb. It’s an expensive flour to bake with, and I used it for all my muffin and bread recipes too. If you have cake flour, you can use that instead.
• Extra Virgin Olive Oil
• Vanilla Extract: it’s super important to use real pure vanilla extract, and not artificial baking vanilla flavor. You could also add in some almond extract for a sweet and nutty flavor.
• Cacao Powder: this raw unsweetened cacao powder is a healthy and good-for-you addition to these brownies.  Raw Cacao powder is loaded with antioxidants and has tons of healthy benefits.   Make sure you use a raw cacao powder and not sweetened baking cocoa… it makes a huge difference.
• Plant–Based Milk: I used almond milk for this recipe, but you could substitute and non-dairy milk like oat milk or or soy milk if desired.
• Baking Powder
• Ground Flaxseeds: I always add a scoop in my oatmeal for a little extra nutritional punch!  This flaxseed meal has a wonderful nutty flavor too.  Flaxseeds have a ton of amazing health benefits, so add a scoop to breakfasts, lunches, or smoothies!
• Organic cane sugar, or coconut sugar.
• Chocolate Chips: to give these cookies an amazing chocolate chunk! These vegan chocolate chips are a great addition if you want to make these vegan and plant-based.

One of the BEST Pantry Staple Desserts

This chocolate olive oil cake recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and creative meals using a few staples you can rotate.  

How To Make Olive Oil Cake Vegan

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×9 baking dish and set aside.
2. In a large mixing bowl, add the ground flaxseeds and 1/2 cup of water. Mix with a spoon and allow to sit for 1 minute until thick. Add the rest of the wet ingredients: almond milk, olive oil, sugar, and vanilla extract. Mix well to combine.
3. In another large bowl, add the dry ingredients: flour, cacao powder, salt, and baking powder. Stir well to combine, then add this dry mixture to the wet batter. Mix for 3 minutes by hand or with an electric mixer. Fold in the chocolate chips into the vegan cake batter.
4. Pour the batter into the baking dish, and place on the center rack. Bake for 25 to 35 minutes until the center is baked all the way through. To test, stick a toothpick in the center of the cake, and it is finished when the toothpick comes our clean.
5. Allow cake to cool completely on a cooling rack to room temperature before frosting or topping with powdered sugar. Store leftover cake in an airtight container for up to 3 days, or freeze individually wrapped pieces of cake (in plastic wrap) for up to 3 months.

More Vegan Dessert Recipes You’ll Love!

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Vegan Chocolate Olive Oil Cake

Kelly Jensen

This vegan chocolate olive oil cake is a rice decadent dessert made with olive oil, pantry staple ingredients, and chocolate – egg & dairy free. This recipe is a superfood version of chocolate olive oil cake with flaxseeds, cacao powder, and olive oil. A great moist fudgy cake for late-night chocolate cravings.

5 from 1 vote

Print Recipe Pin Share Tweet

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 205 kcal

Equipment

• 9 x 9 inch baking dish

Ingredients

  

1x2x3x

• 2 tablespoons ground flaxseeds
• 1 1/2 cups water divided
• 2/3 cup olive oil
• 1 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups all-purpose flour use a gluten free flour of necessary
• 2/3 cup cacao powder
• 1 teaspoon Sea Salt
• 1 tablespoon baking powder
• 1/2 cup chocolate chips

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Instructions

 

• Preheat oven to 350 degrees Fahrenheit. Grease a 9×9 baking dish and set aside.
• In a large mixing bowl, add the ground flaxseeds and 1/2 cup of water. Mix with a spoon and allow to sit for 1 minute until thick. Add the rest of the water, olive oil, sugar, and vanilla extract. Mix well to combine.
• In a other bowl, add the flour, cacao powder, salt, and baking powder. Stir well to combine, then add this dry mixture to the wet batter. Fold in the chocolate chips.
• Pour the batter into the baking dish, and place on the center rack. Bake for 25 to 35 minutes until the center is baked all the way through. To test, stock a toothpick in the middle and the cake is finished when the toothpick comes our clean.
• Allow cake to cool completely before eating. Enjoy!

Video

@theherbeevore vegan olive oil cake! #vegan #oliveoil #chocolate #cake #eggfree #dairyfree #chocolaterecipe #chocolatecake #dessert ♬ When I Ride – Ashley Mehta

Nutrition

Calories: 205kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 1mgSodium: 305mgPotassium: 101mgFiber: 2gSugar: 28gVitamin C: 1mgCalcium: 72mgIron: 2mg

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