Chocolate Olive Oil Cake Recipe
A soft and delicious chocolate using olive oil instead of butter. This chocolate cake is also eggless. Adapted from here.
Ingredients
- 1 1/2 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
- Preheat oven to 180C / 350F. Grease a 9" baking pan or bundt pan with butter and set aside
- Mix the dry ingredients together with a whisk - flour, cocoa powder, salt, baking powder, baking soda and sugar - ensuring there are no lumps
- In a separate bowl, whisk together the vinegar, oil, vanilla, and water
- 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
- 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
- Cool completely before slicing. You can also frost this cake for a special occasion
Notes
- The batter will be a bit runny, this is normal
- Use good quality cocoa powder
- You can use regular white vinegar instead of apple cider vinegar
- You can use plain all-purpose flour, whole wheat flour, or spelt flour in chocolate cake recipe. The texture may change a little based on the flour used