Chocolate olive oil cake

Recipe byEmma Moross, Registered Nutritionist (RNutr)

Reviewed byAugusta Gray, Registered Nutritionist (RNutr)

Chocolate olive oil cake on worktop with a slice taken out

Rich and deeply indulgent, this chocolate olive oil cake is made with Greek yoghurt and extra virgin olive oil for a fudgy crumb and decadent icing with less sugar

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Nutrition

Ingredients

For the cake

120g H&B ground almonds (or 100g plain flour)
50g cacao powder
150g caster sugar
½ tsp baking soda
½ tsp baking powder
Two eggs
100ml H&B extra virgin olive oil
100g Greek yoghurt
2 tsp vanilla extract
100ml hot water

For the icing

100g Greek yoghurt
2 tbsp cacao powder
2 tbsp erythritol icing sugar (or icing sugar)
½ tsp vanilla extract

Nutritional information

Per	Per slice
Energy (kcal)	347 kcal
Fat	25g
of which saturates	4g
Carbohydrates	23g
of which sugars	21g
Fibre	0g
Protein	8g

Method

Step 1

Preheat the oven to 180°C and line a seven-inch cake tin with baking paper.

Step 2

In a large bowl, combine the ground almonds (or plain flour), cacao powder, caster sugar, baking powder and baking soda until evenly mixed.

Step 3

In a separate jug, whisk together the eggs, extra virgin olive oil, Greek yoghurt and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently mix until just combined. Gradually stir in the hot water until you have a smooth, glossy batter.

Step 5

Pour the batter into the prepared cake tin and bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.

Step 6

Leave the cake to cool in the tin until cool enough to handle, then carefully transfer to a wire rack and allow it to cool completely.

Step 7

To make the icing, sift the cacao powder and erythritol icing sugar (or icing sugar) into a bowl. Add the Greek yoghurt and vanilla extract, stirring until smooth and creamy.

Step 8

Spread the icing over the cooled cake, slice into portions and serve. Enjoy as it is, or pair with fresh berries for an extra burst of flavour.

Chocolate olive oil cake FAQs

Can you use other oils instead of olive oil?

You can swap olive oil for another oil or use a combination of both when baking. Neutral oils like vegetable or rapeseed oil work as a straight 1:1 substitute. While they'll still give you a beautifully moist cake, they'll have a milder flavour, allowing ingredients like chocolate, citrus or almond to take centre stage, rather than the fruity, peppery notes of olive oil.

Can you swap Greek yogurt for natural yogurt?

Natural (plain) yoghurt can be used instead of Greek yoghurt, but it's a little thinner and contains more liquid. For the best results, swap it in using a 1:1 ratio, then reduce any other added liquids (such as milk or water) slightly, or use a little less yoghurt.

Is erythritol sugar free?

Erythritol icing sugar (also called powdered erythritol) is a finely milled, low-calorie sweetener that has the same light, powdery texture as traditional icing sugar. It's perfect for creating smooth icings, glazes and frostings, or for dusting over desserts.