A Vegan Chocolate Olive Oil Cake with shredded almonds on a blue and white plate

This vegan chocolate olive oil cake is a rich, vegan chocolate cake made with almond flour and olive oil. The complex flavors of this easy, one bowl cake come together for a beautifully moist and luscious cake that looks and tastes far more complicated than it is. If you’re looking for a vegan chocolate cake, a chocolate olive oil cake, or a vegan chocolate dessert, this is the perfect recipe to make!

And, if you’re looking for more vegan chocolate desserts, try these vegan zucchini brownies! They are a rich vegan brownies full of fresh zucchini and intense chocolate flavor from cocoa powder and chopped chocolate chunks.

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ingredients for the vegan chocolate olive oil cake

What You’ll Need For This Vegan Chocolate Olive Oil Cake

All purpose flour
Almond flour
Granulated sugar
Cocoa powder
Salt
Baking powder
Baking soda
Olive oil
Oat milk
Strong brewed coffee
Vanilla extract
Sliced almonds
Powdered sugar

Tools You’ll Need

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10″ round cake pan

parchment Paper

mixing bowls

How To Make Vegan Chocolate Olive Oil Cake

Preheat oven to 350°F/175 C. Grease a 10”/25cm round cake pan or springform pan and line the bottom with parchment.

flour, sugar, almond flour, cocoa powder, baking powder, baking soda, and salt in a glass mixing bowl

In a large bowl combine the flour, sugar, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir to evenly distribute everything.

chocolate olive oil cake batter in a glass mixing bowl

Create a well in the center and pour in oat milk, coffee, oil, and vanilla extract. Stir until smooth.

Pour into prepared baking pan and shake to level.

Sprinkle the sliced almonds in a single layer over the surface.

a vegan chocolate almond olive oil cake in a baking pan with sliced almonds on top

Bake for 40-50 minutes until a skewer inserted comes out with just a few crumbs.

Cool completely in the pan.

Serve the same day or can be stored at room temperature for up to 3 days. Individual slices can be stored in the freezer (wrapped individually in plastic before being placed in an airtight container) for up to 1 month.

Serve with a dusting of powdered sugar and/or a dollop of vegan whipped cream or yogurt.

Important Recipe Notes

Coffee: Coffee helps enhance the flavor of the chocolate and provides acidity. Other options: dry red wine or orange juice.

Oil: The aromatic flavour of olive oil pairs with the chocolate and almond for a nuanced, fancy cake. Any neutral oil such as canola, sunflower, vegetable, or avocado will also work. Do not use coconut oil.

Non-dairy milk: Most non-dairy milks for this recipe except coconut milk. The high fat content of coconut milk will interfere with the structure of the cake.

Sliced almonds: For best results, use untoasted almonds as the long bake time will overcook pre-toasted almonds, making them bitter.

Vegan Dessert Recipes

Pistachio Ganache Bars– These vegan and gluten free pistachio ganache bars are the most elegant and indulgent treat you will make all season! They have a rich and creamy ganache that’s layered with crunchy pistachios and is completely free of both dairy and gluten.

Chocolate Butter Mochi-This vegan chocolate butter mochi is a naturally gluten free, rich and chewy chocolate version of Hawaiian butter mochi. If you like chewy sweets these bars are great with their naturally chewy, dense texture which is similar to standard mochi.