Chocolate Olive Oil Cake
A soft and delicious chocolate using olive oil instead of butter. This chocolate cake is also eggless.
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1.5 cups all-purpose flour (or atta, wheat flour)
- 1 cup white sugar (I have used a bit lesser than this)
- 1/4 cup unsweetened cocoa powder (I use Hershey's)
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 1/3 cup olive oil
- 1 cup water
Instructions
- 1
Preheat oven to 180C / 350F. Grease a 9" baking pan or bundt pan with butter and set aside
- 2
Mix the dry ingredients together with a whisk - flour, cocoa powder, salt, baking powder, baking soda and sugar - ensuring there are no lumps
- 3
In a separate bowl, whisk together the vinegar, oil, vanilla, and water
- 4
Pour the wet ingredients into the dry mixture and mix gently until just combined and there are no lumps. Do not over-mix the batter
- 5
Pour into the greased pan and bake in the pre-heated oven for 35 minutes or a skewer inserted into the cake comes out clean
- 6
Cool completely before slicing. You can also frost this cake for a special occasion