One-Bowl Chocolate Olive Oil Cake

Name: One-Bowl Chocolate Olive Oil Cake
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: Serves 8
Ingredients: 200g Plain Flour; 50g Cocoa Powder; 200g Caster Sugar; 1 tsp Baking Soda; 1/2 tsp Salt; 120ml Olive Oil; 240ml Warm Water; 1 tbsp White Wine Vinegar; 1 tsp Vanilla Extract

Recipe by Maya Rowntree ZestyPlate Kitchen

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A dark, moist chocolate cake made in one bowl with no eggs, dairy or mixer.

This is the cake to know by heart: one bowl, a whisk, pantry staples, and no eggs or dairy - yet it bakes up impossibly moist and deeply chocolatey. Olive oil keeps it tender for days and adds a subtle fruitiness. It's accidentally vegan, endlessly reliable, and exactly what you want when a chocolate craving strikes.

Prep 10 min Cook 33 min Total 43 min Easy

Ingredients

200g Plain Flour
50g Cocoa Powder
200g Caster Sugar
1 tsp Baking Soda
1/2 tsp Salt
120ml Olive Oil
240ml Warm Water
1 tbsp White Wine Vinegar
1 tsp Vanilla Extract

Preparation

Heat the oven to 180°C (350°F) and line a 20cm round tin.
Whisk the flour, cocoa, sugar, baking soda and salt together in a bowl until evenly combined.
Make a well and add the olive oil, vinegar and vanilla, then pour the warm water (or coffee) over everything.
Whisk just until smooth - the batter will be quite loose, which is correct.
Pour into the tin and bake for 30-35 minutes, until the top springs back when lightly pressed.
Cool completely before dusting with icing sugar or adding a simple glaze.

Tips from the ZestyPlate Kitchen

Use warm coffee instead of water to deepen the chocolate flavour (you won't taste coffee).
Don't skip the vinegar - it reacts with the baking soda to give a light, risen crumb.
The batter is meant to be thin and pourable; resist adding more flour.
Cool fully before glazing so the topping doesn't slide off.

Frequently Asked Questions

Yes - it contains no eggs or dairy. Just check your sugar and cocoa are vegan if that matters to you.

Yes - divide between a lined muffin tin and reduce the bake time to about 18-20 minutes.

Oil keeps the cake moist longer than butter and adds a subtle savoury-fruity note that pairs beautifully with dark chocolate.