Name: Chocolate Olive Oil Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup granulated sugar; 2 large eggs, at room temperature; 1 cup full-fat plain Greek yogurt, at room temperature; 2/3 cup extra-virgin olive oil; 2 teaspoons pure vanilla extract; 1/2 teaspoon espresso powder (optional); 1/4 teaspoon ground cinnamon; 3/4 teaspoon kosher salt; 2/3 cup unsweetened Dutch process cocoa powder, sifted if lumpy; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 cup all-purpose flour; 2/3 cup semi-sweet chocolate chips; Powdered sugar, for dusting

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This chocolate olive oil cake is a rich, tender dessert made with extra-virgin olive oil, Greek yogurt, and a hint of espresso to deepen the chocolate flavor. With its moist crumb and simple powdered sugar finish, it’s an elegant cake that’s both wholesome and indulgent.

Chocolate Olive Oil Cake

Why You’ll Love This Recipe

Made with heart-healthy olive oil instead of butter
Rich chocolate flavor enhanced with a touch of espresso
Ultra-moist texture thanks to Greek yogurt
No mixer required — just a whisk and one bowl
Great for both casual desserts and special occasions

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup granulated sugar
2 large eggs, at room temperature
1 cup full-fat plain Greek yogurt, at room temperature
2/3 cup extra-virgin olive oil
2 teaspoons pure vanilla extract
1/2 teaspoon espresso powder (optional)
1/4 teaspoon ground cinnamon
3/4 teaspoon kosher salt
2/3 cup unsweetened Dutch process cocoa powder, sifted if lumpy
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup all-purpose flour
2/3 cup semi-sweet chocolate chips
Powdered sugar, for dusting

directions

Preheat oven to 325°F (160°C). Grease a 9-inch round cake pan with nonstick spray. Line the bottom with parchment paper and spray again.
In a large bowl, whisk together the sugar and eggs vigorously for 1 minute until pale and foamy.
Add the yogurt, olive oil, vanilla extract, espresso powder (if using), cinnamon, and salt. Whisk until smooth.
Add cocoa powder and whisk to combine.
Sprinkle in the baking powder and baking soda, then stir in the flour until just incorporated (a few small lumps are fine).
Fold in the chocolate chips gently.
Pour the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter to remove air bubbles.
Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then carefully unmold and transfer to a wire rack to cool completely.
Once cooled, dust generously with powdered sugar before serving.

Servings and timing

Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Calories: Approximately 450 kcal per serving

Variations

Add a pinch of cayenne or chili powder for a subtle kick
Swap chocolate chips with chopped dark chocolate or white chocolate chunks
Use orange zest for a citrusy chocolate twist
Skip the powdered sugar and serve with a dollop of Greek yogurt or whipped cream
Add a handful of chopped walnuts or pecans for crunch

storage/reheating

Store at room temperature in an airtight container for up to 3 days
Refrigerate for up to 5 days if needed; bring to room temp before serving
Freeze slices wrapped individually in plastic wrap for up to 2 months
To serve warm, gently microwave a slice for 10–15 seconds

FAQs

Can I use another type of oil instead of olive oil?

Yes, but olive oil provides a unique flavor and health benefits. Use a neutral oil like avocado or sunflower if preferred.

Is the espresso flavor strong?

Not at all — it simply enhances the chocolate taste. You can omit it if desired.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking.

What’s the best way to prevent the cake from sticking?

Use nonstick spray and parchment paper on the bottom of the pan for easy release.

Can I use regular yogurt instead of Greek yogurt?

Greek yogurt gives a denser, richer texture, but plain whole milk yogurt can work in a pinch.

Can I bake this as cupcakes?

Yes, divide the batter into muffin tins and bake at the same temperature for 18–22 minutes.

Is this cake suitable for kids?

Yes — there’s no strong coffee flavor, just rich chocolate.

Can I add a frosting?

Yes, though it’s delicious as-is. A light cream cheese or chocolate ganache frosting would complement it well.

Why did my cake sink in the middle?

Overmixing or underbaking can cause this. Be sure to mix gently and bake until a toothpick comes out clean.

Can I use cocoa powder that’s not Dutch process?

Yes, but Dutch process gives a smoother, richer taste. Natural cocoa will work but may alter the flavor slightly.

Conclusion

This chocolate olive oil cake is the perfect balance of simplicity and indulgence. With a tender, moist crumb and deep chocolate flavor, it’s a standout dessert that’s easy to make and sure to impress. Serve it plain, dressed up, or however you like — it’s delicious every time.

Emma