Olive Oil Chocolate Cake Recipe

Name: Olive Oil Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. unsifted all-purpose flour; 1 c. granulated sugar; 1/4 c. unsweetened cocoa; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. cold water; 1/3 c. light olive oil; 1 Tbsp. distilled white vinegar; 1/2 tsp. vanilla extract; confectioners sugar

Servings: persons

1 1/2 c. unsifted all-purpose flour
1 c. granulated sugar
1/4 c. unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. cold water
1/3 c. light olive oil
1 Tbsp. distilled white vinegar
1/2 tsp. vanilla extract
confectioners sugar

1
Heat oven to 350u00b0.
2
Grease an 8-inch round pan.
3
In medium size bowl with fork, stir together flour, granulated sugar, cocoa, soda and salt.
4
Add water, oil, vinegar and vanilla; blend well.
5
Pour cake batter into greased pan.
6
Bake cake 30 to 35 minutes or until center of cake springs back when gently pressed.
7
Cool in pan on wire rack for 10 minutes.
8
Turn cake out onto cake plate and sprinkle with confectioners sugar.

773

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. unsifted all-purpose flour, 1 c. granulated sugar, 1/4 c. unsweetened cocoa, 1 tsp. baking soda, and more.

Yes, Olive Oil Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Chocolate Cake

How did you like this recipe?

Frequently Asked Questions