Everyone loves a good and healthy dessert but VEGAN style? Not sure about you, but when I hear animal products, I tend to be hesitate on new health foods for fear of lack of taste. Can a dessert without butter, milk or egg be delicious? I was skeptical too but this vegan chocolate EVOO cake will change your mind!

This vegan dessert recipe will only take approximately 20 minutes to prepare and 40 minutes to bake. Did I mention it contains no eggs, butter or milk LOL? Not only is it healthier option but it’s easy to prepare as well! We’ve used extra virgin olive oil, which added a rich flavor while the texture at the same time was so light!

Baking desserts with EVOO (extra virgin olive oil) instead of vegetable oils or butter, is not only healthier but also enhances flavors. EVOO contains no trans fats and cholesterol, as well as, adding a light texture to desserts. When replacing butter with EVOO, keep in mind that for every 1 cup of butter, you will need ¾ cup of olive oil, or for every 240 grams of butter, you will need 175ml olive oil. You can substitute vegetable oils with EVOO with 1:1. However, in cases where you want to achieve lighter flavors, you may use half the amount required in the recipe, with EVOO and the vegetable oil for the other half amount required.

So even if you are new to baking, there’s very little that can go wrong with the recipe we’ve prepared for you below.

VEGAN CHOCOLATE EVOO CAKE INGREDIENTS

For the topping

200 gr. Couverture chocolate
Chocolate sprinkles
Fresh strawberries
Fresh forest fruits

For the cake

450 gr. self-raising flour
370 gr. water
350 gr. sugar
200 gr. Couverture chocolate
130 gr. Extra virgin olive oil
50 gr. cocoa powder
1 tbsp vinegar
1 tsp baking soda
1 tsp vanilla extract
A bit salt
Orange zest, from 1 orange

INSTRUCTIONS

Preheat the oven at 180o C (on air). Then in a bowl, whisk EVOO with the water and orange zest. Add the cocoa powder, sugar, vanilla and vinegar and slowly stir. In another bowl use a spoon and mix the flour, soda, chopped couverture chocolate and salt all together. Then add it to the other bowl with the liquids while slowly combining the two bowls.

Oil and drizzle some cocoa powder all around a medium round cake pan, with a hole in the middle. Empty your mixture into the pan and bake for 40 minutes. Remove from the oven and let it cool down a bit, around another 40 minutes. Then trace slightly the edges with a knife and remove from the pan.

For the topping, break the rest of the couverture chocolate into small pieces and place in a bowl. Place the bowl inside a pot filled with water till the top of the bowl. Let the water heat until it melts the couverture, to a point that it can be poured. Pour on top of your cake and let it run down on the sides of the cake. Add some chocolate sprinkles and decorate with fresh strawberries and forest fruits.

We want you to love this cake and enjoy making it, as much as we did! Remember, you can replace most butter recipes with EVOO for healthier and tastier desserts.

Visit our shop for high quality extra virgin olive oil for your baking adventures!

VEGAN CHOCOLATE EVOO CAKE RECIPE

VEGAN CHOCOLATE EVOO CAKE INGREDIENTS