Chocolate Olive Oil Cake with Strawberry Cream Cheese Frosting

Chocolate Olive Oil Cake with Strawberry Cream Cheese Frosting

I often get a little overzealous when making desserts with unusual flavor combinations, so I had to reel it in a few times with this cake. In the end, the cake and frosting are both pretty basic: a chocolate olive oil cake with strawberry cream cheese frosting, and a little cayenne in the batter for kick. I wanted to also throw in curry! Or rose water! But I think the theme of simplicity with a sprinkle of spice is working in its favor. You best believe I garnished each slice with a grind of smoked sea salt though.

Chocolate olive oil cake recipe

I made a mini cake (6 inches), but the recipe will make a full-sized double-layer cake.

Get the recipe:

Chocolate Olive Oil Cake with Strawberry Cream Cheese Frosting
 
Prep time
Cook time
Total time
 
Vegan chocolate olive oil cake with strawberry cream cheese frosting and strawberry jam filling
Author:
Recipe type: Dessert
Cuisine: Vegan, Vegetarian, Dairy-Free
Serves: 1 double-layer cake
Ingredients
Cake:
  • 2 1/2 cups flour
  • 2/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 1/2 cups sugar
  • 1/2 teaspoon salt
  • 1/8-1/4 teaspoon cayenne (to taste)
  • 3/4 cup olive oil
  • 2 1/3 cups non-dairy milk
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 2 tablespoons strawberry jam
Frosting:
  • 1/2 cup vegan cream cheese
  • 1/3 cup vegan margarine
  • 3 tablespoons vegetable shortening
  • 3 cups powdered sugar
  • 1 1/2 teaspoons strawberry extract*
Filling:
  • 1/3 cup strawberry jam
Instructions
  1. Preheat oven to 350°F.
For the cake:
  1. Sift together the flour, cocoa powder, and baking soda in a mixing bowl.
  2. Add the sugar, salt, and cayenne and mix until combined.
  3. Make a well in the middle of the dry ingredients and then add the olive oil, non-dairy milk, apple cider vinegar, vanilla extract, and strawberry jam. Mix all ingredients well.
  4. Pour batter into two prepared 9-inch cake pans and bake for 28-30 minutes, or until a toothpick in the center of the cake comes out clean.
  5. Let cakes cool before proceeding.
For the frosting:
  1. Whip vegan cream cheese, margarine, and shortening with a stand mixer or hand mixer until fluffy.
  2. Gradually add powdered sugar, mixing after each addition.
  3. Lastly, add the strawberry extract and whip for 5-6 more minutes.
To assemble:
  1. Spread strawberry jam between the two layer cakes, then spread and pipe on frosting as desired.
Notes
Strawberry extract can be hard to find, and can also taste very artificial. Feel free to replace with strawberry syrup, strawberry jam, or another fruit extract you like.

Vegan chocolate olive oil cake recipe

What is your favorite ingredient to bake with that is not traditionally used in dessert?

Kelly Peloza is the blogger and photographer at Seitan Beats Your Meat, and the author of two vegan cookbooks: The Vegan Cookie Connoisseur, and Cheers to Vegan Sweets.

She lives in Chicago and runs a photography business called Kelly Peloza Photo.

2 Comment

  1. What a cute little cake! The strawberry frosting sounds great, I’m sure it was delicious 🙂

  2. […] making dinner, dessert was necessary. This cake is filled with balsamic-glazed strawberries, uses olive oil in place of vegan margarine or vegetable oil, and is topped with Italian meringue dollops and a sprig of fresh basil. You don’t get more […]

Leave a Reply