Chocolate Lemon Olive Oil Cake
Chocolate Lemon Olive Oil Cake recipe resting on cake stand on top of marble countertop
Chocolate Lemon Olive Oil Cake recipe resting on cake stand with one slice plated
Chocolate Lemon Olive Oil Cake recipe plated on silver cake stand being sprinkles with powdered sugar
Chocolate Lemon Olive Oil Cake
Chocolate Lemon Olive Oil Cake recipe resting on cake stand on top of marble countertop
Chocolate Lemon Olive Oil Cake recipe resting on cake stand with one slice plated
Chocolate Lemon Olive Oil Cake recipe plated on silver cake stand being sprinkles with powdered sugar

Chocolate Lemon Olive Oil Cake

Level: Easy | Prep Time: 15 Minutes | Cook Time: 40 Minutes | Serves: 10-12

Olive oil cakes are becoming more common, and for good reason: they are moist beyond belief. This cake recipe is also non-dairy to boot. Have some Pasolivo Tangerine olive oil? This would be perfect for that, too. If you didn't tell a soul that this was vegan, no one would know.

Ingredients

  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup Pasolivo Lemon Olive Oil
  • 2 tablespoons distilled white vinegar
  • 2 teaspoons vanilla extract
  • 2 cups cold water

Preparations

  1. Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour Pasolivo Lemon Olive Oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
  2. Bake at 350ºF (175ºC) for 30-40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing
Download Recipe
Back to Recipes

Leave a comment