Chocolate Cake with Kakariki Olive Oil Recipe

It’s just not a party without cake.

This egg-free, dairy-free cake is decadent, moist, and fudgy. The icing can be made with a dairy-free spread or coconut cream to make the entire thing diary-free.

Based on a recipe by Chelsea Winter.

Image from Smitten Kitchen.


  • 1 ½ cups flour
  • 1 ¼ cups caster sugar
  • ½ cup best quality dark cocoa
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 1/3 cup Kakariki lemon-infused olive oil
  • 1 tsp balsamic vinegar
  • 3 tsp pure vanilla essence
  • 1 ½ cups cold coffee


  • 150gm dark chocolate, chopped
  • 125gm butter (or dairy-free spread or 150ml coconut cream)
  • 2 tbsp Kakariki lemon-infused olive oil


Preheat oven to 170O c (not fan bake)

Grease a 20cm cake tin and dust with cocoa. Sift the flour, sugar, cocoa, baking soda, and salt into a large bowl. Make a well in the center. Pour oil, vinegar, vanilla, and water into the well. Stir with a whisk to combine, a few small lumps are ok. pour into the prepared cake tin. Bake just below the center of the oven for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Let the cake rest for 10 minutes then turn it out onto a wire rack to cool. You can dust with icing sugar to serve if you don’t want to make the chocolate icing.

Chocolate Icing Method

Place chocolate and butter in a heatproof bowl, set over a saucepan of simmering water, (don’t let the bottom of the bowl touch the water). Stir until melted, remove from the heat and add the olive oil. Leave to cool at room temperature until it is thick enough to spread onto the cake.

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