Set out to make a cake made with olive oil to see what it would taste like. One bowl. No eggs. No dairy. Vegan. [Ed. note: Vegan? Chocolate cake? Is this allowed?] Why yes! Yes it is. In fact, because of the olive oil it's so incredibly moist, with a deep dark-chocolate flavor, it made me swoon. [Ed. note: Taking notes.]
This has been called a Wacky cake or Depression Cake (en.wikipedia.org/wiki/Depression_cake), as during those years milk, sugar, butter and eggs were either expensive or scarce. Now my love of cake-making with oil instead of butter runs deep. I have baked many a cake with grapeseed or canola oils (both flavorless), but this was my first foray into using olive oil. The result is a far more moist dessert that keeps exceptionally well. Deb of Smitten Kitchen says, "On day four in the fridge, ours was as moist as day one, basically a miracle."
Using olive oil, for some strange reason, just never seemed right. I think of olive oil as being savory, but I was wrong. It truly works here.
Adapted from: Smitten Kitchen
Number of Servings; 8-12
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.