Chocolate Olive Oil Snack Cake

Name: Chocolate Olive Oil Snack Cake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup extra virgin olive oil; 1 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1/2 teaspoon salt

Highlighted under: Butter, Sugar & Flour

I absolutely love this Chocolate Olive Oil Snack Cake! It’s moist, rich, and surprisingly easy to make. The olive oil adds a unique depth of flavor that pairs beautifully with the chocolate, making it perfect for an afternoon treat or a delightful dessert. I usually whip this up when I want something sweet but not overly indulgent. It’s great on its own but can also be dressed up with a dusting of powdered sugar or served with fresh berries. Trust me, once you try it, it will become a go-to recipe in your kitchen!

Created by

Rosie Mitchell

Last updated on 2026-02-08T08:33:36.332Z

I remember the first time I baked this Chocolate Olive Oil Snack Cake. The aroma of chocolate filled my kitchen, and I couldn't wait to indulge. Using olive oil instead of butter was a game-changer for me—it not only added moisture but also a subtle fruitiness that enhanced the chocolate flavor.

One tip I discovered is to use high-quality cocoa powder for the best flavor. Considering the simplicity of the recipe, you can have this cake ready in no time. It pairs wonderfully with a cup of coffee, making it perfect for those cozy evenings!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh olive oil
Moist texture that stays fresh for days
Perfect for quick snacks or casual gatherings

Understanding Olive Oil in Baking

Using extra virgin olive oil in this Chocolate Olive Oil Snack Cake not only provides a distinct flavor but also contributes to the moistness of the cake. Olive oil's lower saturated fat content, compared to butter, also means your cake can stay fresh longer. If you're used to baking with butter, consider a lighter olive oil for a more subtle flavor, or stick with robust varieties for a richer taste.

The unique properties of olive oil can change the texture of baked goods. In this cake, it promotes a moist crumb while adding a pleasant, nutty fragrance. It's important to remember that each type of olive oil has its own flavor profile; experiment with different brands to see how they influence the final taste. Also, ensure your olive oil is fresh—old oil can impart a rancid flavor.

Key Techniques for a Perfect Cake

Mixing techniques play a crucial role in the texture of your Chocolate Olive Oil Snack Cake. When combining wet and dry ingredients, aim for a gentle stir until just incorporated; overmixing can lead to a dense, tough cake. Use a spatula to fold the batter lightly, stopping as soon as you no longer see dry flour—this will ensure a tender crumb and a moist finish.

Another key technique is how you check for doneness. Instead of relying solely on a timer, use a toothpick inserted into the center. If it comes out with a few moist crumbs clinging to it, your cake is done. Overbaking can dry it out quickly, so keep an eye on it during the last few minutes. Remember, the cake will continue to cook slightly in the pan after you remove it from the oven.

Serving Suggestions and Variations

While this Chocolate Olive Oil Snack Cake is delicious on its own, there are countless ways to elevate your serving experience. A light dusting of powdered sugar right before serving not only adds a touch of sweetness but also makes for a visually appealing presentation. Pair it with fresh berries for a burst of tartness that complements the rich chocolate flavor beautifully.

For a fun twist, consider adding spices like cinnamon or espresso powder to your dry ingredients for an enhanced flavor profile. If you prefer a different texture, you could fold in chocolate chips or nuts into the batter. Another option is to serve it with a scoop of vanilla ice cream on the side, creating a delightful contrast with the cake’s warm, rich texture.

Ingredients

For the Cake

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/2 cup extra virgin olive oil
1 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt

Make sure all ingredients are at room temperature for best results.

Instructions

Preheat Oven

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.

Mix Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined.

Combine Wet Ingredients

In another bowl, mix the olive oil, buttermilk, eggs, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.

Bake

Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Optionally, serve with whipped cream or fresh berries for extra flavor!

Pro Tips

For an even more intense chocolate flavor, consider adding chocolate chips to the batter before baking.

Storage Tips

Once your Chocolate Olive Oil Snack Cake has cooled completely, store it in an airtight container at room temperature for up to three days. This cake holds its moisture well thanks to the olive oil, so you can enjoy it fresh for several days without compromising flavor or texture.

If you wish to extend its shelf life, consider freezing individual slices. Wrap each slice tightly in plastic wrap and then place them in a freezer-safe container. They can be stored in the freezer for up to three months. To enjoy, simply thaw the desired number of slices at room temperature for a couple of hours before serving.

Ingredient Substitutions

If you’re out of buttermilk, don’t worry! You can easily substitute with a mixture of regular milk and vinegar. Simply add one tablespoon of white vinegar to a cup of milk and let it sit for about 5 minutes. This will create a similar tangy flavor and acidity that is necessary for the baking soda to work effectively.

For those looking to make this cake gluten-free, consider using a gluten-free all-purpose flour blend. Most blends work well in recipes designed for all-purpose flour, providing you with the same texture and taste, making it a great alternative without sacrificing flavor.

Adapting for Dietary Needs

To make this Chocolate Olive Oil Snack Cake vegan, replace the eggs with flaxseed meal or applesauce. For each egg, mix one tablespoon of flaxseed meal with three tablespoons of water; let it sit for a few minutes until it thickens. Alternatively, 1/4 cup of unsweetened applesauce works wonderfully as a binding agent without altering the flavor significantly.

If you’re avoiding refined sugar, consider substituting the granulated sugar with coconut sugar or maple syrup. Keep in mind that you might need to adjust the liquid content slightly if you opt for a liquid sweetener like maple syrup to maintain the right cake consistency.

Questions About Recipes

→ Can I use other oils instead of olive oil?

Yes, you can substitute with canola or vegetable oil, but the flavor will be different.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to three days.

→ Can I make this cake gluten-free?

You can use a gluten-free all-purpose flour blend as a substitute for the regular flour.

→ Can I freeze the cake?

Yes, this cake freezes well. Wrap it tightly and store it in the freezer for up to three months.