90 minutes
A moist and rich chocolate cake made with olive oil and whole wheat flour, perfect for a dairy-free dessert.
Light brown sugar, firmly packed
0 oz
Dutch Cocoa
0 oz
teaspoons
teaspoons
Brewed Black Coffee
0 oz
Large Eggs, straight from the fridge
0 oz
teaspoons
Powdered Sugar, optional garnish
to taste
Fresh Fruit, optional garnish
to taste
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.
Include a shot of espresso or a tablespoon of instant espresso powder to the wet ingredients. Coffee deepens the chocolate flavor, making it more pronounced and complex.
Coffee is known to enhance chocolate flavors. You can add a shot of espresso or a small amount of strong brewed coffee to the batter to deepen the chocolate taste.
While cocoa powder is the core ingredient for the chocolate flavor, you can experiment by using different types of cocoa (like Dutch-processed for a smoother taste) or even adding chocolate chips or chunks for a double chocolate cake. You could also add a chocolate ganache topping to elevate the richness.
Fold in a cup of dairy-free chocolate chips or roughly chopped dark chocolate for an extra gooey and chocolaty experience.
Add the finely grated zest of one orange or lemon to the batter to infuse a subtle citrus note that pairs well with the chocolate. This will brighten the flavors and add a new dimension to the cake.
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