Dessert / Baked Goods

Chocolate Olive Oil Cake

Chocolate Olive Oil Cake

Prep time

20 minutes

Cook time

30 minutes


8 servings

Did you know that you can (and should!) bake with olive oil? Olive oil cake has become one of the most popular treats in the Mediterranean and it's beginning to gain well-deserved attention here in the United States. A high quality olive oil can actually amplify and augment the flavor of whatever you are cooking or baking, and that shines through in this Chocolate Olive Oil Cake!

Perfectly moist every time, with a bouncy sponge, this cake will become a favorite for your family and friends. With a delicious balance of sweet & bitter from the chocolate, this cake will have everyone coming back for more. We were so excited to partner with The Culinistas for this innovative take on a much-loved classic.

In this recipe


  • 1 1/2 cups all purpose flour
  • 3/4 cup + 2 tablespoons unsweetened cocoa powder, divided
  • 1 1/2 cups + 2 tablespoons coconut sugar, divided
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup Kosterina Organic Everyday Extra Virgin Olive Oil, divided, plus more for greasing
  • 1 tablespoon apple cider vinegar
  • 1 1/2 cups water
  • 1 cup dark chocolate chips
  • Flake salt, for garnish


  1. 1

    Preheat oven to 350ºF.

  2. 2

    In a large bowl, whisk flour,¾cup cocoa powder, 1½cups coconut sugar, baking soda & salt. Mix in ½cup oil, vinegar & water just until a batter forms & no lumps remain. Pour into a greased 9 inch cake pan. Bake until the center is cooked through, 30-35 mins.

  3. 3

    While the cake bakes, make the chocolate glaze: In a double boiler, melt remaining 2 TB cocoa powder, remaining 2 TB coconut sugar, remaining ¼ cup oil & chocolate chips. Mix until smooth & keep warm until serving.

  4. 4

    Transfer the cake to a serving platter. Pour the chocolate glaze over the cake & slice.