No eggs! This Olive Oil Chocolate Bundt Cake contains no eggs, so it stays moist for days at room temperature with an even, tender crumb. The marriage of olive oil, cocoa and dark chocolate creates a complex flavor: fruity, slightly earthy notes from the oil and a touch of bitterness from cocoa and dark chocolate. Adding orange zest brightens the profile and makes the cake feel lifted and aromatic.
WHY YOU WILL LOVE THIS RECIPE
- Moist chocolate cake – rich, tender and stays moist for days without drying out.
- Fudgy texture – a high liquid ratio plus cocoa and dark chocolate chips give a dense, fudgy bite.
- Silky chocolate glaze – a glossy finish that’s chocolate-forward and not overly sweet; made without heavy cream.
- Simple method – most of the work is mixing in one bowl with a whisk or hand mixer; no stand mixer required.
KEY INGREDIENTS
- All-purpose flour – measure carefully. Too much flour makes cakes dry; use a scale for best accuracy or spoon and level when using cups. This batter should be fairly loose.
- Pure vanilla extract – enhances chocolate flavor; don’t omit.
- Cocoa powder – good-quality cocoa is important since it’s a main flavor. Choose a Dutch-processed or other rich cocoa you enjoy.
- Milk – hot milk helps hydrate the flour and keeps the crumb tender.
- Olive oil – oil-based cakes stay moist because oil remains liquid at room temperature; olive oil also adds a pleasant fruity, savory depth.
- Orange zest – optional but highly recommended for a bright, complementary note.
- Lemon juice – reacts with baking soda to help create an open crumb without eggs.
STEP-BY-STEP INSTRUCTIONS
This cake is straightforward and can be made with one bowl and a whisk. A hand mixer speeds things up but isn’t necessary.
- Step 1: Combine dry ingredients. Sift or whisk together the flour, cocoa powder, baking soda and salt in a large bowl.
- Step 2: Combine wet ingredients. Beat the olive oil with the granulated and brown sugar, vanilla and orange zest until the mixture looks like wet sand.
- Step 3: Heat the milk. Gently scald the milk until steam rises and small bubbles form at the edge. Pour half the hot milk into the oil-sugar mixture and whisk until dissolved; it will become syrupy.
- Step 4: Add dry ingredients. Add the dry mixture to the wet in stages, alternating with the remaining hot milk, mixing until smooth.
- Step 5: Add acid and chocolate. Stir in the lemon juice, then fold in the dark chocolate chips.
- Step 6: Bake. Pour the batter into a well-greased and floured bundt pan and bake at 350°F (175°C) for about 40–50 minutes, until the cake springs back when pressed and a skewer inserted in the center (avoiding melted chocolate) comes out clean. Cool in the pan briefly, then invert onto a rack to finish cooling.
CHOCOLATE GLAZE WITHOUT CREAM
This glaze is a smooth emulsion of chocolate, water and olive oil—no heavy cream needed. It yields a shiny, slightly less sweet finish that complements the cake.
- Combine the glaze ingredients (semisweet chocolate chips, water, olive oil and a pinch of salt) in a small saucepan over very low heat.
- Stir gently until the chocolate begins to melt, then whisk until fully melted and glossy.
- Allow the glaze to cool and thicken slightly for about 10 minutes before pouring over the completely cooled bundt cake.
EXPERT BAKING TIPS
- Choose a good olive oil. A mild, fruity extra-virgin olive oil complements chocolate well without overpowering it.
- Grease and flour the bundt pan thoroughly. Coat every nook and dust with flour or cocoa so the cake releases cleanly.
- Don’t reduce the sugar. Sugar helps retain moisture and contributes to the cake’s tender texture.
- Watch the bake time. Start checking at the lower end of the time range and test with a skewer in an area without melted chocolate.
RECIPE FAQ
How should I store oil for baking?
Keep oil fresh in a cool, dark place and use oil that hasn’t been open too long. Light and heat accelerate oxidation and can lead to off-flavors.
Can I use other oils?
Yes—neutral oils like vegetable or sunflower will work. Olive oil is recommended for its flavor pairing with chocolate.
Is this recipe truly eggless?
Yes. This cake is egg-free. The lemon juice reacting with baking soda helps provide lift and an open crumb in place of eggs.
How do I prepare a bundt pan?
Brush the pan generously with softened butter or oil, then dust with flour or cocoa powder, making sure every groove is coated so the cake releases evenly.
How do I release a bundt cake from the pan?
Let the cake cool in the pan for 20–30 minutes. Run a small offset spatula around the inner edges, flex the pan slightly to separate the cake, then invert onto a plate. It should release without tearing.
Olive Oil Chocolate Bundt Cake
Christina Marsigliese
Ingredients
Cake batter:
- 1 ¾ cups (415 ml) whole milk (or alternative milk for a vegan version)
- 2 ¼ cups (320 g) all-purpose flour
- ⅔ cup (56 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (150 ml) extra virgin olive oil
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) packed dark brown sugar
- Zest of one large orange
- 1 teaspoon (5 ml) pure vanilla extract
- 1 tablespoon (15 ml) freshly squeezed lemon juice
- ½ cup (85 g) dark chocolate chips
- ¼ cup (56 g) mini dark chocolate chips
Chocolate glaze:
- 1 cup (170 g) semisweet chocolate chips
- 4 tablespoons (60 ml) water
- 1 tablespoon (15 ml) olive oil
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Generously butter and lightly flour a 10-inch bundt pan, making sure to coat all crevices.
- Scald the milk in a small saucepan over medium heat until bubbles form around the edges, then remove from heat and set aside.
- In a large bowl, sift or whisk the flour, cocoa powder, baking soda and salt together and set aside.
- In a medium bowl, beat the olive oil with both sugars and orange zest until it resembles wet sand (about 1 minute). Add half the hot milk and beat until the sugar dissolves and the mixture looks syrupy. Stir in vanilla.
- Add the wet mixture to the dry ingredients and mix on medium-low until mostly combined. Slowly add the remaining milk while mixing until the batter is smooth. Stir in the lemon juice and fold in the chocolate chips.
- Pour the batter into the prepared bundt pan and bake about 45 minutes, or until the surface is set and a skewer inserted in an area without melted chocolate comes out clean.
- Cool the pan on a wire rack for 20–30 minutes. Run a small offset spatula around the edges, flex the cake inward to help release it, then invert onto a plate and let cool completely.
- To make the glaze, combine the chocolate chips, water, olive oil and a pinch of salt in a small saucepan over very low heat. Stir until the chocolate melts, then whisk until smooth and glossy. Let cool for about 10 minutes to thicken before drizzling over the cooled cake.