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 superfood version of chocolate olive oil cake with flaxseeds, cacao powder, and olive oil. A great moist fudgy cake for late-night chocolate cravings.
Preheat oven to 350 degrees Fahrenheit. Grease a 9x9 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!