Chocolate, olive oil & rosemary cake from One: Pot, Pan, Planet: A Greener Way to Cook for You, Your Family and the Planet (page 288) by Anna Jones

  • golden caster sugar
  • eggs
  • Show all ingredients...

  • EYB Comments

    See recipe for variations. Can substitute plain flour for light spelt flour, and milk or sparkling water for eggs.

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

    See recipe for variations. Can substitute plain flour for light spelt flour, and milk or sparkling water for eggs.

  • snackbaby on October 22, 2024

    I love the flavors in this, but I agree: the vegan recipe for this cake is so crumbly it just falls apart. Not sure it needs more time per se, as it did seem done, just sparkling water does not have the binding property that eggs have.

  • Boffcat on October 13, 2024

    This was pleasant but not memorable. Mine needed about 50 minutes in the oven.

  • Pimlicocook on November 20, 2021

    Fabulous flavours (I love rosemary) and not too sweet. The only issue was that 40 minutes was nowhere near long enough. Skewer came out clean but slick (the oil), and the crust made it appear done - but it nearly fell apart when I took it out of the tin after 10 minutes, and I seem to have salvaged it by hurriedly putting it back and into the oven for another 20 minutes. Will definitely give it another go.

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