Vegan chocolate olive oil cake (served with not so vegan cream)
I just can’t get enough of this cake!! A: it could not be easier B: it could not taste better C: it is the moistest cake ever that lasts for days, that is if you don’t eat it all in one sitting D: if you take it out when the center is still a bit gooey and serve it hot it is divine…… needless to say this cake does not last long in my house and I have made it three times in the last ten days…… Make this cake!!!
Ingredients
- 3 cups flour
- 2 tsps baking soda
- 2 cups sugar
- 6 tbsps cocoa powder
- 1 tsp salt
- 2 tbsps vinegar
- 2 tsps vanilla
- 3/4 cup olive oil
- 2 1/2 cups water
Preheat oven to 350. Grease a 9″ pan with olive oil. Mix all dry ingredients together in a large bowl. Pour in wet ingredients and mix well. Pour into cake pan and bake for 30 minuets or until when testing with a toothpick it comes out clean. Serve when warm and gooey and for a non vegan option serve with heavy cream.
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That looks great. I think I’ll try and make it tonight. :)
The last two ingredients, is that:
3/4 cup of olive oil
2 1/2 cups of water
@Breeann Yes! thanks for noticing– i just fixed the error
Must make this asap!!!
This looks absolutely delish. I want to make it this weekend!
Just made this. It was quick, easy, and delicious. Not too sweet so I had it with some whipped cream. People don’t fool yourself, vegan doesn’t mean health food…but it’s a nice treat!
Ohh yuuum!
Can I substitute the flour for a gluten free flour option? Just wondering if you have tried and had any success? Thanks! Looks amazing!
does the type of vinegar matter?
Thanks for this! Going to make this for my sister who cannot have dairy :)
The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are actually considered a healthy dietary fat. If your diet emphasizes unsaturated fats, such as MUFAs and polyunsaturated fats (PUFAs), instead of saturated fats and trans fats, you may gain certain health benefits. “‘”..
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Trying luck as this post is very old. Tried the recipe and blend ended up too watery, not cake consistency. Anyone had this problem? How can I fix?
Thanks
The latest episode of Mangiona With Caitlin Levin (#25) featuring a Vegan Chocolate Olive Oil Cake sounds absolutely delicious! It’s great to see creative and healthy dessert options being explored, especially with the rich flavor of olive oil complementing the chocolate so well. Vegan recipes like this are perfect for those looking for indulgent, plant-based treats. This one definitely stands out as one of my food cake picks for its unique twist on a classic dessert!