Chocolate olive oil cake from Smitten Kitchen by Deb Perelman

  • apple cider vinegar
  • olive oil
  • Show all ingredients...

  • EYB Comments

    Can substitute white vinegar for apple cider vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white vinegar for apple cider vinegar.

  • anniecc on January 26, 2025

    I made this as a birthday cake for a vegan child. It was a great success. I doubled the recipe and made two cakes sandwiched together with a coconut cream filling and fresh raspberries, and then the chocolate glaze over the top. It was incredibly rich. The cakes were cooked individually and took an extra 5 mins on top of the stated time to be baked through, and did sink a bit once cool. The texture was dense and fudgy and very moist, similar to a brownie. I used light olive oil and did not find the flavour to be discernible. I also used golden syrup instead of corn syrup in the glaze, and water rather than coffee.

  • lorloff on August 06, 2023

    This cake was great, Used Mexican chocolate from the Oaxaca market, spelt flour instead of all purpose flour, coffee and cider vinegar. It came out wonderfully and the left overs were great after two days in the fridge. The glaze took it over the top. Used japanese millet jelly instead of light corn syrup. It worked perfectly. Highly recommended will make again.

  • Pamsy on May 26, 2022

    Made with gluten free flour, no problems with sinking but I did bake for 50 mins. Used half water, half coffee, but would up the coffee next time. For me the bonus is it's egg free and it works. I did find the olive oil flavour quite pronounced and will look to use a milder tasting oil in future. I don't usually ice my cakes so tried a slice without but realised this cake definitely needs the chocolate glaze. Used golden syrup for the glaze. Kept well in the fridge for 5 days. Will be repeated.

  • ellen23 on April 24, 2022

    Fantastic vegan cake. The chocolate topping is incredible.

  • trudys_person on October 16, 2019

    Delicious and easy to make! Very moist cake, and it keeps well - if it's not all eaten right away! A big favourite at my office.

  • hirsheys on October 31, 2017

    I made both the cake and the glaze recently and liked them both very much. My cake dipped a little in the middle, though I didn't taste much baking soda flavor (as others mentioned on the site). That said, the glaze tasted strongly of olive oil, so that may have covered up the soda taste. The glaze's flavor was a little startling at first, but it grew on me. Next time, I will likely halve the amounts of the glaze - it covered the cake quite thickly and in my view was a bit too much. Also, the thick glaze hardened in the fridge (where I stored the cake as recommended by Deb). Still, I enjoyed the cake very much and LOVED that it was so easy to make.

  • BigOrangeTiger on October 21, 2017

    really moist and delicious. And easy to make.

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