This easy chocolate olive oil cake recipe with lemon zest and crystallized ginger is such an amazing dessert! The cake is so moist and tender, with deep chocolate flavor and a bright complexity from the ginger and lemon. And read on for a tip to make this chocolate olive oil cake vegan!
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And if you want more chocolate, try my Mini Chocolate Cake, my Chocolate Orange Cake, or my Brownie Mix Cookies with White Chocolate, Cherries and Pistachios!
Easy Chocolate Olive Oil Cake Recipe
This cake is a stunner! I've made a few olive oil cakes here on the blog that I've loved -- this orange rosemary olive oil cake is so bright and balanced, and this vegan lemon-pistachio olive oil cake is a delicious, nutty treat! But this chocolate olive oil cake is in a class unto itself.
It's got a rich chocolate flavor with a crumb that is super moist and dense, yet soft and tender. And my favorite part: the bursts of flavor from the crystallized ginger dotted throughout the cake! The flavors of the ginger and chocolate work so well together, and the slight chewy crunch of each gingery piece is like a party in your mouth!
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Is it OK to bake a cake with olive oil?
Olive oil makes cakes so delicious! It's definitely a different flavor than butter, but so good. Depending on the richness of the flavor of the olive oil that you use, it can add a bright, fruity, slightly savory flavor to your cake that works really well with citrus flavors, herbs, or with the rich chocolate flavor in this chocolate olive oil cake!
Olive oil also contributes to a moister, lighter texture! Because olive oil is a liquid at room temperature and contains no water, this cake has a rich, velvety texture won't dry out as quickly as a cake made with butter. It's the same method we use with my Chocolate Cake with Chocolate Mousse that ensures a deliciously moist cake!
What does olive oil do to chocolate?
Olive oil enhances the flavor of chocolate and adds a very interesting complex flavor. Paired with the slightly bitter flavor of chocolate, it gives this cake a deeply rich flavor and texture!
And if you love chocolate, try my Mini Egg Brownies, my Dairy Free Brownies, or my Matcha Brownies! And check out my Chocolate Fudge Frosting!
What is olive oil cake made of?
- granulated sugar - you won't need too much sugar for this recipe -- this olive oil cake isn't too sweet, and the brightness of the olive oil, gingers, and lemon zest balance it perfectly.
- lemon zest - the lemon zest helps to bring out the brightness of the ginger in this velvety cake -- it might seem odd to include lemon zest in a chocolate cake, but I love the flavor contrast!
- all-purpose flour - make sure that your flour is measured by weight with a kitchen scale or using the spoon-and-level method.
- baking powder - gives this cake a nice lift!
- unsweetened cocoa powder - measure cocoa powder the same way you measure your flour to make sure it's accurate. And if you love chocolate cake, try my Chocolate Blueberry Cake!
- ground ginger - This is optional, but to bump up the ginger flavor in the cake, I added a bit of ground ginger. I love the extra spice it adds to the chocolate flavor!
- salt - we'll definitely need a bit of salt to bring out the gingery and cocoa flavors in this olive oil cake!
- crystallized ginger - my favorite part! Using crystallized (or candied) ginger in this chocolate cake gives each bite a bright burst of ginger flavor. You'll just chop them and toss them in with your dry ingredients.
- eggs - make sure your eggs are room temperature before adding them to the recipe, to make sure your cake has the best texture and most even bake.
- vanilla extract - your best bet for this olive oil cake is a good-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- extra-virgin olive oil - this is the star of this recipe! Use a high-quality extra-virgin olive oil with a bold, fruity flavor. I would recommend opting for a cold-pressed variety, and organic if possible. The olive oil I used for this cake is La Tourangelle Organic Extra-Virgin Olive Oil.
- whole milk - you can definitely swap in a nondairy milk or another variety of dairy milk that you like. Adjust it to your preference!
- boiling water - this helps to "bloom" the cocoa powder and bring out the chocolate flavor so much!
- powdered sugar - totally optional, but you can dust some powdered sugar on top of your cooled cake. You can also top your cake with more chopped crystallized ginger, shaved chocolate, cocoa powder, or brush it with more olive oil!
Equipment
You'll need an 8-inch cake pan to make this cake, and as always I recommend using a kitchen scale to measure your flour. Here are all the tools I used:
Can I make this chocolate olive oil cake vegan?
This dark chocolate olive oil cake can definitely be vegan! Just use a vegan-friendly sugar, Egg Replacer or flax eggs, and nondairy milk!
Chocolate Olive Oil Cake Calories
A slice of this easy chocolate olive oil cake provides 246 calories, 4 grams of protein and 3 grams of saturated fat. See below for full nutrition information!
Tips and F.A.Q.
Not at all! The olive oil in the batter will definitely add a slight olive oil flavor that adds to the complexity of the flavors in this cake, but it's in no way overpowering! And it contributes to a lovely contrast of rich velvety chocolate and bright, peppery, gingery flavors that makes this cake so good!
It depends -- olive oil isn't any lower in fat or calories than butter, so it won't necessarily help if you're calorie-conscious. On the other hand, extra-virgin olive oil does have several health benefits, including lowering inflammation, reducing heart disease risk, and promoting healthier blood sugar. So while I'm not a nutrition expert and I can't say that olive oil cakes are good for you, they may be a slightly smarter choice than cakes made with butter.
Olive oil flavor can vary depending on the age, grade, and olive variety of the oil. In general, most high-quality extra-virgin olive oil has a slightly peppery, fruity, and nutty flavor. If you have a favorite extra-virgin olive oil that you love to use for cooking, chances are it will work well in this cake! I used La Tourangelle Organic Extra-Virgin Olive Oil, which I loved in this recipe.
Absolutely! Any chocolate cake recipe that calls for vegetable oil would work with olive oil -- just keep in mind that it might impart a slight olive oil flavor, depending on the type of olive oil you use.
This cake can keep at room temperature, covered, for up to four days. And thanks to the olive oil in the batter, it will stay nice and moist that whole time!
Yes! Just wrap it well with plastic wrap and then with heavy-duty aluminum foil, and it can be frozen for up to three months.
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
More Cake Recipes You'll Love
- Chocolate Orange Cake
- Marble Loaf Cake
- Vegan Coconut Cake with Lime Glaze
- Chocolate Spice Cake
- Passionfruit Cake with White Chocolate Swiss Meringue Buttercream
📖 Recipe
Equipment you may need
Ingredients
- 1 cup (200 g) granulated sugar
- 1 teaspoon (2 g) lemon zest
- 1¼ cup (156 g) all-purpose flour
- ½ cup (43 g) unsweetened cocoa powder
- 1 ½ teaspoon (6 g) baking powder
- ½ teaspoon (1 g) ground ginger
- ½ teaspoon (3 g) salt
- 3 tablespoon (30 g) crystallized ginger - finely chopped
- ¾ cup (177 ml) extra-virgin olive oil
- 3 large eggs
- ½ cup (118 ml) whole milk - feel free to substitute another type of dairy milk or plant-based milk
- 1 teaspoon (5 ml) pure vanilla extract
- ½ cup (118 ml) boiling water
- powdered sugar - (optional) for dusting
Instructions
- Preheat oven to 350°F. Spray an 8- or 9-inch cake pan with baking spray and line with parchment paper.
- Combine sugar and lemon zest in a large mixing bowl. Mix with a rubber spatula, pressing to bring out the lemon oils.1 cup granulated sugar, 1 teaspoon lemon zest
- Add flour, cocoa powder, baking powder, ginger, and salt, whisking after each addition.1¼ cup all-purpose flour, ½ cup unsweetened cocoa powder, 1 ½ teaspoon baking powder, ½ teaspoon ground ginger, ½ teaspoon salt
- Stir in chopped ginger to coat with dry ingredients.3 tablespoon crystallized ginger
- Add olive oil, eggs, milk, and vanilla extract, whisking gently between each addition.
- Pour in boiling water and fold to combine completely. Batter will be very liquidy.½ cup boiling water
- Pour batter into your prepared cake pan and bake in preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. (see note)
- Let cake cool 20 minutes in pan, then transfer to a wire rack to cool completely. Dust cooled cake with powdered sugar, if desired.
Video
Notes
Nutrition
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Last Updated on October 17, 2025 by Chenée Lewis
a says
I made it vegan with almond milk and flax eggs. It was a big hit!!
Chenée Lewis says
Awesome! So glad you liked it!
TrueWil says
Love it, so easy and delicious
Chenée Lewis says
Glad you like it!
Joe says
Do you think orange zest or extract could be subbed for lemon zest?
Chenée Lewis says
Absolutely! 🙂
Kate says
Made this for our Bible study group. Everyone loved it. Great, as just sprinkled the icing sugar over it - quicker than making a butter cream or icing. The texture was outstanding.
Chenée Lewis says
Thank you so much! I love this cake!
Ellie Grant says
Has anyone tried making this without the lemon? I want to make this for a friend. She loves ginger and chocolate but doesn’t like lemon. If I need the acid balance, what else can I use?
Chenée Lewis says
Hi! Feel free to just omit the lemon completely 🙂 The acid balance isn't crucial to the recipe outcome, so the cake should be fine without it.
Jazz says
Loved how the chocolate, olive oil, and ginger played together and the cake texture was perfect!
Chenée Lewis says
Thank you so much! Olive oil cakes have the best texture!
Britney Brown says
The chocolate and ginger flavors compliment each other so well! The texture of this cake was amazing and so chocolately! we loved it!
Chenée Lewis says
Thank you! I love the combination of chocolate and ginger!
Immaculate Ruému says
I was a bit skeptical at first but that the olive won’t be over powering but it actually tasted great. The flavour combinations with the ginger was great.
Chenée Lewis says
Thank you so much! Glad you enjoyed 🙂
MTP says
This looks wonderful but I’m a bit confused. In the text you stress how important it is to weight the ingredients for this cake yet no weight amounts are given in the recipe. The text does say use 128g of flour, but it also says to measure the cocoa the same same way you measure the flour but no weight for cocoa is given. And I would guess weighing the sugar would be a good idea too. Did I miss something?
Chenée Lewis says
You weren't missing anything -- my recipr card update didnt go through on this post for some reason! I just entered in the metric conversions into the recipe card so you should be able to weigh your dry ingredients now. Thanks for letting me know! 🙂
Capri says
The chocolate with the crystalized ginger is pure genius! The flavors of this cake are phenomenal! Thanks for the great recipe!
Chenée Lewis says
Thank you! I'm so glad you liked it!
Mila says
I love the little bit of spice that comes from the crystallized ginger. That's an ingredient I can't wait to use more of!
Chenée Lewis says
I love that too!! 🙂 I was so glad I found a way to use it in this recipe!
Crystal DaCruz says
I love all of your olive oils cakes but I can honestly say that this one is my favorite! And my kids loved it!
Chenée Lewis says
Awesome! Thank you so much!
Kate says
This cake turned out amazing! So moist and delicious! I also found the level of sweetness to be perfect! I have the recipe saved up, loved it!
Chenée Lewis says
Awesome! I'm so glad you liked it!
Renia says
You're killing these olive oil cakes sis. Yet again, you've outdone yourself with this chocolate one! My husband loved the incorporation of candied ginger. Nice touch!
Chenée Lewis says
Thank you!! I realized I LOVE olive oil cakes lol. I'm so glad he enjoyed 🙂
Marta says
This was such a decadent, rich dessert for my family and I. I served it with a scoop of vanilla frozen yogurt.
Chenée Lewis says
Sounds perfect! Glad you enjoyed!
Heather says
I never would have thought to use olive oil in a cake—what a great idea! The crystallized ginger was the star of this recipe, I loved the crunchy kick that it gave the cake. I'm excited to try out some of your other olive oil cake recipes too!
Chenée Lewis says
I'm so glad you liked it! Thanks for giving it a try!
Jessica Lawson says
I love crystallized ginger in baked good so I had to give this recipe a try. OH MAN this is good. The olive oil made the texture so moist and the flavor of the ground ginger and the little bits of chewy crystals just took it over the top. SO GOOD!
Chenée Lewis says
Thank you so much! I'm glad the textures worked well together 🙂
Tamara says
I have been wanting to try an olive oil cake for sometime now- and I’m happy it was this one! That note of crystallized ginger took this cake to a whole different level! It was amazing.
Chenée Lewis says
Thank you! I love what it adds to this cake!