This may seem hypocritical but… I’ve started baking with sugar. What?!
It’s been an interesting journey but before we get to that let me tell you about this cake.
Heavenly doesn’t even really begin to describe it. We’re talking deeply chocolatey and incredibly moist and just sweet enough. But the best part is it’s insanely easy. No whisking egg whites. No melting chocolate. Just weight out everything into a bowl. Mix and bake.
It’s now my go-to cake for everything from afternoon tea to lunch boxes (see the nut-free variation) to big celebrational birthday cakes.
And now that I’ve sold you on the cake, let me tell you the baking with sugar story.
Even though I know it’s possible to make perfectly fine cookies, cakes and treats without sugar. And have even written a whole book about it. I’ve noticed that people just don’t respond to sugar-free treats in the same way.
The other thing driving my return to baking with sugar has been my own journey to overcome my habit of snacking and licking when I’m cooking.
It still amazes me that now I can easily bake and not sneak even a little taste. So it doesn’t matter anymore if the mixture contains sugar because I can trust myself not to eat it.
The third thing that’s driven my ‘backfilp’ on the sugar front is looking at the actual numbers. Like science!
For example, a modest slice of this heavenly chocolate cake contains 23g carbs. Which I could easily get from a big bowl of cabbage or cauliflower.
Heavenly Chocolate Olive Oil Cake
Ingredients
- 50 g cocoa powder
- 150 g boiling water
- 150 g olive oil
- 150 g sugar
- 200 g almond meal (almond flour)
- 2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 4 eggs
Instructions
- Preheat your oven to 180C (350F) fan assisted. Line a loaf pan 24cm x 12cm (approx 9in x 5in) with baking paper.
- Weigh cocoa powder into a medium bowl. Pour over boiling water and whisk to combine. Try and get rid of most of the lumps but no need to stress.
- Add the olive oil, sugar, almond meal, baking powder, vanilla and eggs. Mix with a spoon until just combined.
- Pour into your prepared pan and bake for 45-50 minutes or until the loaf feels springy when you touch it. And a skewer inserted into the middle come out without any gooey cake stuck to it.
- Cool in the pan then slice and serve (preferably with lashings of double cream).
Nutrition
Variations & Substitutions
sugar-free / keto – replace the sugar 1:1 with natvia or monkfruit sweetener. I made it with monkfruit and it was good. Or use 1/4 teaspoon pure stevia powder. If not using sugar you’re looking at 4g carbs / serve.
peppery – use an extra virgin olive oil.
egg-free – I haven’t tried this but you could probably get away with using flax eggs. Or even using apple sauce (if you don’t mind the extra carbs).
Low FODMAP – replace 1/2 the almond meal with rice flour.
nut-free – use 150g plain (all purpose flour) or my favourite nut-free way is to use 150g (5.25oz) ground sunflower seeds and (1.75oz) ground linseeds (flax) or use all sunflower seeds – I grind mine in a coffee grinder. The cooking time for flour tends to be on the quicker side and allow an extra 5 mins for the seed option.
different nuts – also lovely with 1/2 almond meal and 1/2 hazelnut meal.
more fancy / for entertaining – serve with Chocolate Butter Ganache or Peanut Butter Ganache. Or fresh cream and cherries or berries.
chocolate & zucchini cake – see recipe here.
Waste Avoidance Strategy
cocoa powder / olive oil / sugar / almond meal (almond flour) / baking powder / vanilla – keep them in the pantry.
eggs – will keep in the fridge for weeks or use for another meal.
Problem Solving Guide
bland – this isn’t an overly sweet cake. If you want more sugar by all means add up to 100g (3.5oz) extra. And I use a dutch process cocoa powder not raw cacao.
too dry – overcooked cake. Next time get it out earlier. For now a dollop of cream will help.
no oven – sorry! Can’t help for this one.
sticking to the tin – next time line both the base and sides with baking paper.
Prepare Ahead
Yes! Just cook as per the recipe. Leftovers will keep in the fridge for up to 2 weeks or can be frozen. To serve, allow to come to room temp.
Add to my Old Favourite Recipes
I made this yummy cake for a work meeting today – perfect for me because I eat dairy & gluten free, and perfect for the group who enjoy homemade treats. I was most pleased with my ability to employ the belief strengthened by Joyful Cooking that “if I think it will taste good it probably will”. I didn’t have time or ingredients to make either ganache option so I brought homemade strawberry jam, natural peanut butter, maldon salt flakes, powdered sugar, fresh berries, and a pumpkin pie spice to set out as a “choose your own adventure” for optional toppings. I loved seeing the grouo create their own unique desserts and enjoy their chosen combinations. A true joy to serve & eat!
So glad you enjoyed it Jen 🙂
Quick question about fan assisted oven…. is it critical to the recipe? I’ve got a convection oven but am intimidated by it…
No it’s not critical Amy
The fan just helps things cook more evenly and helps them cook quicker. But if you feel more comfortable with the regular oven it will still be delicious.
Jules, I wonder if olive oil could be replaced with either avocado, or coconut oil?
That is what is in ma cupboard. 🙂
Cheers
Coconut Oil yes definitely Bella – Avocado oil only if it doesn’t have a strong flavour 🙂
What a treat! Made this tonight and we loved it. Used half almond meal and half gluten free flour.
I don’t think you using sugar is hypocritical. It’s the perfect amount of sweet — it made a good-sized loaf so that 150g sugar is split up very well! It doesn’t take a big slice to feel satisfied, yum!
yay Marjorie 🙂
Made this for school lunchboxes using a mix of seeds (sunflower, Pepitas and lonseeds / flax) instead of the almond meal – ground the seeds in a spice grinder. Boys loved it!
Oh and I also reduced the oil and water by 50g each and added 2 extra eggs for a protein boost. Another win!
From Member Kathy:
Hi Jules, I made your heavenly choc cake and its so easy and tastes amazing! It’s definitely going to be on my go to recipe list. Thanks for sharing.
Glad you enjoyed Kathy!
(and thanks for posting this Caroline)
I love the look of this recipe! I’ve settled on a combination of sweeteners and about a quarter sugar for all my baking, and everyone seems to be happy.
If you have a combo that works for you that’s fantastic Jacqueline – this isn’t very sweet so I wouldn’t use any less than half the sugar.
Hi Jules, thank you so much for a simple yet delicious sounding recipe. Would using 70% dark choc instead of the cocoa powder make the cake richer and sweeter? And if so what would you recommend as the substitution? Agnes xx
oh Agnes!
The whole point of the cake is that you use cocoa powder so there’s no need to mess around with melting chocolate. You’d need to play around with the water levels and the chocolate wouldn’t have anywhere need enough chocolate flavour.
IF you want to use chocolate, you’d be better off making this Moist Chocolate & Zucchini Loaf or this super Fudgy 5-Ingredient Chocolate Cake.
Jx
This cake was amazingly delicious and so easy to make!
Glad you enjoyed Julie 🙂
This cake does sound wonderful, but I have absolutely no reason to bake. We just don’t do desserts like that (a little bur chocolate satisfies us), except when we’re on a cruise ship, and I don’t want to get into the habit of having things like cake around the house. I feel fortunate that my husband is also not into desserts, except in the aforementioned circumstance. I will save the recipe in case some really weird circumstance comes up.
It’s a good cake to have for really weird circumstances Susan – If there’s anything I’ve learned in the last year it’s that weird things can happen at any moment.
Is there a difference between double cream and whipping cream?
Yes double cream is higher in fat (so richer and more delicious!) but you could serve with whipped cream if that’s all you have 🙂
In the Heavenly Chocolate Olive Oil Cake I can understand weighing the cocoa powder, olive oil and sugar, but do you actually weight the boiling water?
Great question Jane!
Yes I weigh the water because it’s easier. But you could use 150mL water if you prefer – it’s the same thing 🙂
Can I use coconut sugar instead of granulated sugar?
Yes of course Rachel!