This vegan Chocolate Olive Oil cake is rich, deeply chocolatey, and incredibly moist, with a tender crumb thanks to almond flour and olive oil. It’s a true one-bowl cake that looks elegant but comes together with very little effort. The coffee in the batter doesn’t make it taste like coffee – it simply deepens the chocolate flavor and balances the sweetness beautifully.
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Why You’ll Love This Recipe
- One-bowl method: Simple mixing, no fancy equipment required.
- Moist and tender: Olive oil and almond flour keep the cake soft without feeling heavy.
- Not overly sweet: Rich chocolate flavor with a balanced sweetness.
- Easy to serve: Works well plain, dusted with powdered sugar, or with a simple topping.
Ingredients You’ll Need
This cake uses pantry staples and a few baking basics. You’ll find the exact measurements in the recipe card at the bottom of this post, but here’s a quick shopping list:
- All-purpose flour
- Almond flour
- Granulated sugar
- Cocoa powder
- Salt
- Baking powder
- Baking soda
- Olive oil (or neutral oil)
- Oat milk (or other non-dairy milk)
- Strong brewed coffee
- Vanilla extract
- Sliced almonds
- Powdered sugar (optional, for serving)
Instructions
Step One: Combine all the dry ingredients in a large bowl and stir until evenly mixed.
Step Two: Add the wet ingredients and stir until smooth and well combined.
Step Three: Pour the batter into the prepared pan and level the surface.
Step Four: Sprinkle sliced almonds evenly over the top.
Step Five: Bake until the cake is set with just a few crumbs on a skewer, then cool completely before serving.
Storage
Once the cake has completely cooled, you can keep it covered at room temperature for up to 3 days and it stays beautifully moist. If you want to get ahead, individual slices freeze really well – I like to wrap them first, then store them in an airtight container for up to 1 month. Just let a slice come back to room temperature before serving and it’s good to go.
Expert Tips
Let the cake cool fully in the pan before slicing – this helps the crumb set and keeps the slices clean and neat.
FAQ
No. The coffee simply deepens the chocolate flavor without coming through on its own.
Yes. This cake actually improves slightly after a day, as the flavors settle and the crumb stays moist.
Both are too high in fat for this recipe and can affect with how the cake sets.
Yes, but baking time will vary. Keep an eye on it and test with a skewer.
Serving Suggestions and More Recipes
I usually serve this with just a light dusting of powdered sugar and let the cake do the talking, but it’s also lovely with a spoonful of vegan whipped cream on the side. If you’re serving it to guests, a handful of fresh berries works nicely to cut through the richness without overcomplicating things.
If you enjoyed this recipe, you might also like Vegan Chocolate Mousse, Orange & Rosemary Olive Oil Cake, Chocolate Banana Bread, or Vegan Lemon Slice.
This is one of those cakes that looks impressive but doesn’t ask much of you in the kitchen – always a win. If you bake it, leave a comment below or tag me @glowdiaries___ on Instagram so I can see and share your creations. I’m excited to see how you make this recipe your own!
Chocolate Olive Oil Cake
Ingredients
- 1 1/2 cup all-purpose flour 180g
- 2/3 cup almond flour 80g
- 1 cup granulated sugar 200g
- 3/4 cup cocoa powder 60g
- 1/2 tsp salt 3g
- 2 tsp baking powder 8g
- 1/2 tsp baking soda 2g
- 1/2 cup olive oil or neutral oil, 120ml
- 3/4 cup oat milk or other non-dairy milk, 160ml
- 10 tbsp strong brewed coffee see notes, 150ml
- 1 tsp vanilla extract 5ml
- 1/2 cup sliced almonds 60g
- Powdered sugar to serve optional
Instructions
- Preheat oven to 350°F/175 C. Grease a 10”/25cm round cake pan or springform pan and line the bottom with parchment.
- In a large bowl combine the flour, sugar, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir to evenly distribute everything.
- Create a well in the center and pour in oat milk, coffee, oil, and vanilla extract. Stir until smooth.
- Pour into prepared baking pan and shake to level.
- Sprinkle the sliced almonds in a single layer over the surface.
- Bake for 40-50 minutes until a skewer inserted comes out with just a few crumbs.
- Cool completely in the pan.
- Serve the same day or can be stored at room temperature for up to 3 days. Individual slices can be stored in the freezer (wrapped individually in plastic before being placed in an airtight container) for up to 1 month.
- Serve with a dusting of powdered sugar and/or a dollop of vegan whipped cream or yogurt.
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