Rich Cocoa Olive Oil Cake (Dairy-Free)

1. Prepare the Oven and Pan

Adjust the oven rack to the middle position and preheat to 350°F (180°C). Line an 8- by 3-inch anodized aluminum cake pan with parchment paper and spray with pan spray.

2. Mix Dry Ingredients

In a medium mixing bowl, combine the light brown sugar, Dutch cocoa, Diamond Crystal kosher salt, and baking soda. Whisk these ingredients together thoroughly to ensure even distribution.

3. Add Wet Ingredients

Whisk in the extra-virgin olive oil, brewed black coffee, large eggs, and vanilla extract until the mixture is smooth and well-emulsified.

4. Incorporate Flour

Add the whole wheat flour and whisk just until combined, avoiding overmixing to prevent a dense cake.

5. Bake the Cake

Scrape the batter into the prepared cake pan and smooth the top. Bake for about 25 minutes, until the cake is firm to the touch but leaves an impression when pressed gently. A toothpick inserted into the center should come out with a few moist crumbs attached.

6. Cool and Serve

Let the cake cool in the pan on a wire rack for about an hour. To remove, loosen the edges with a butter knife, invert the cake onto the rack, peel off the parchment paper, and place right side up on a serving platter. Optionally, sprinkle with powdered sugar or top with fresh fruit before serving.