Chocolate Olive Oil Cake

A simple, rich & accessible chocolate cake

Don’t let the idea of chocolate and olive oil fool you. This unlikely pairing goes hand-in-hand with the olive oil (especially extra virgin) adding a subtle fruity note that perfectly compliments the semi-sweet chocolate. Simple, rich and accessible, this cake is made with our malted Organic All-Purpose Flour, and features a glaze (instead of frosting) that helps temper the overall sweetness of the dessert.

Also, instead of milk and eggs, this formula uses apple cider vinegar, water, and oil. Technically, this means it is a vegan chocolate cake since there’s no dairy in semi-sweet chocolate. But trust us, any preconceptions you might have about what “vegan” desserts taste like will be thrown out the kitchen window once you sink your teeth into the first bite. Yum!


Number of Units: 2 cakes  /  Unit Weight: 1000 grams  /  Total Weight: 2000 grams

CAKE BATTER Baker’s % Weight
Organic “Beehive” All-Purpose Flour 100 373 g
Cocoa 30 112 g
Baking Soda 3.6 14 g
Sea Salt 1.8 7 g
Granulated Sugar 75 280 g
Brown Sugar 75 280 g
Olive Oil 62.3 233 g
Water 180 672 g
Apple Cider Vinegar 7.8 29 g
Total 535.5 2000 g
Mixing Type Hand
Combine The first 4 dry ingredients
Whisk Together Sugar and oil in separate bowl
Add Dry ingredients to sugar/oil mixture, mix until combined
Water and vinegar to mixture, whisk until smooth
Dividing 1000 g into 2 – 9″ x 2″ cake pans, oiled with parchment
Baking* 30–35 min @ 350˚F

*Baking time and temp can vary depending on oven.

CHOCOLATE GLAZE Baker’s % Weight
Semi-Sweet Chocolate Chips 63 315 g
Cocoa Powder 7 35 g
Olive Oil 20 100 g
Corn Syrup 10 50 g
Total 100 500 g


Active Time: 15–20 min  /  Baking Time: 35–45 min  /  Total Time: ~1:30 hr + cooling


The Cakes

Preheat your oven to 350*F. Prepare your 9” x 2” round pans with pan spray, oil, or butter and parchment paper at the bottom. To prevent a mess if your cake decides to spill over, place the cake pans onto a parchment lined sheet pan.

Sift together the flour, cocoa powder, baking soda, and salt. Set aside.

In a separate container, combine water and apple cider. Set aside.

In a separate large bowl, whisk the sugar, brown sugar, and olive oil together until it starts to look foamy.

Add the dry ingredients into the sugar + oil mixture and mix until it is just combined.

Add water + apple cider mixture into the batter and whisk until smooth. The batter will seem very liquidy, but it will firm up nicely once baked.

Divide the batter equally into the 2 – 9” pans. It should fill about ⅔ of the pan but no more than ¾ , or it runs the risk of overflowing.

Bake for 35–45 min at 350˚F, rotating them halfway through baking.

The cakes are done when a toothpick inserted into the center comes out clean or when the center feels bouncy and springs back when gently pressed.

Remove them from the oven and let cool in the pan for at least 10 min before removing from the pan to cool completely on a rack.

The Glaze

Double Boiler Method

When the cake is completely cooled, make the glaze by combining all the ingredients and whisking them on top of a double boiler until smooth.

Microwave Method

Combine all the ingredients in a microwavable bowl until there is no visible dry cocoa powder.

Microwave on HIGH for 1 min. Slowly stir the mixture and return it to the microwave for an additional 15 sec. Note: It should NOT bubble in the microwave or the chocolate will burn.

Let the mixture rest for 30 sec – 1 min to allow the chocolate to heat up internally. Stir the mixture again until it is smooth. If there are still some unmelted lumps after resting, microwave for an additional 15 sec.

Let the mixture sit for 1-3 min and stir again until smooth.

While the glaze is still warm, pour on top of the cooled cakes.

Depending on how you want the cake to look, you can either pour the glaze on top and it drip down the sides or smooth the top & sides for a more finished presentation.

Wait until chocolate sets before serving.

Good to Know

Not all cocoa powders are the same… Natural Cocoa Powder has a lower pH (aka more acidic) which aids in leavening when paired with an alkaline such as baking soda. Dutched or “Alkalized” Cocoa Powder has been treated in a solution, which results in a higher pH. Aside from having a dark reddish tone or deep black chocolate color, Dutched Cocoa Powder benefits from the use of baking powder to help leaven baked goods.

The good news: You can use either type of cocoa powder in this formula because it includes an acid (apple cider vinegar) that will react with the baking soda to leaven the cake.


Organic Beehive

Unbleached malted organic all-purpose flour


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