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Moist Olive Oil Chocolate Loaf Cake

A rich yet surprisingly light chocolate loaf cake made with olive oil, perfect for satisfying your dessert cravings.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1 cup Granulated sugar Coconut sugar can be used for a healthier alternative.
  • 1/3 cup Unsweetened cocoa powder Ensure it’s high-quality for best results.
  • 1 teaspoon Baking soda Do not swap for baking powder as the chemical balances differ.
  • 1/4 teaspoon Salt Kosher salt works well.
Wet Ingredients
  • 2 large Eggs Chia seeds mixed with water can be used as a vegan substitute.
  • 1/2 cup Extra virgin olive oil Feel free to experiment with flavored olive oils.
  • 1 teaspoon Vanilla extract Almond extract can also add an interesting twist.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, mix together the dry ingredients: flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk the wet ingredients: eggs, olive oil, and vanilla.
  4. Combine wet and dry ingredients until just mixed—don’t overdo it!
  5. Pour the batter into the loaf pan and smooth the top.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  2. Allow to cool before serving, then enjoy!

Notes

Serve warm with vanilla ice cream or a drizzle of chocolate sauce. Store in an airtight container at room temperature for up to four days or freeze for up to three months.