Vegan Chocolate Cake with Olive Oil
Dense, moist vegan chocolate cake made with almond milk, olive oil, and dark chocolate, topped with a rich cocoa-honey glaze. The crumb stays intentionally fudgy when baked, delivering deep chocolate flavor without dairy or eggs. Finished with optional berry and coconut garnish.
Ingredients
- 1 ½ cups all-purpose flour or oat flouroat flour1:1gluten-freetexturegluten-free
adds nuttiness, may absorb slightly more liquid
- 7 tbsp unsweetened cocoa powder
- ½ cups panela or brown sugarorganic cane sugar1:1unrefined
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- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ¼ cups almond milk or other plant milk
- 7 ½ tbsp olive oil
- 1 tsp lemon juice
- 4 oz dark chocolate 85% cacao
- 2 ¼ tbsp extra virgin olive oil
- 5 tbsp honey or agave syrup
- 4 tbsp unsweetened cocoa powder
Instructions
- 1
Mix dry ingredients in a large bowl: flour, cocoa powder, panela, baking soda, baking powder, and salt.
- 2
In a separate bowl, combine almond milk, lemon juice, and olive oil.
- 3
Pour wet ingredients into dry and mix until no lumps remain.
- 4
Melt dark chocolate in a double boiler or microwave in 30-second intervals, then fold into batter.
- 5
Bake at 300°F with heat from top and bottom for 60 minutes, checking from 50 minutes onward. Insert a toothpick to test; this cake should remain fudgy and moist.
- 6
After baking, prepare glaze by mixing cocoa powder, honey or agave syrup, and olive oil.
- 7
Spread glaze over cooled cake and garnish with berries and coconut flakes.
Tips
The cake is intentionally moist and fudgy; a toothpick may not come out completely clean—this is correct.
Watch from the 50-minute mark to prevent over-baking, as moisture levels vary by altitude and oven.
Good to Know
Covered at room temperature up to 2 days, or refrigerated up to 4 days. Flavors deepen after 24 hours.
Bake cake one day ahead. Prepare glaze and apply on serving day for best gloss and texture.
Slice with a warm, damp knife for clean edges. Serve at room temperature or lightly warmed to enhance chocolate depth.
Common Mistakes
Overbake by ignoring the 50-minute checkpoint to avoid a dry crumb; moisture is a feature, not a flaw.
Omit lemon juice to avoid a flat, one-note chocolate flavor; acidity brightens cocoa.
Stir glaze too vigorously to avoid breaking the emulsion and creating a grainy topping.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
adds nuttiness, may absorb slightly more liquid
Full guide →General Alternatives
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