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Cupcakes Σοκολάτας Με Λάδι Ελιάς

Chocolate Olive Oil Cake

Degree of difficulty


Preparation time

20 minutes

Cooking Time

15 minutes




  • 1 ½ cups all-purpose flour
  • ¾ cup (plus two tablespoons) unsweetened cocoa powder, divided
  • 1 ½ cups (plus 2 tablespoons) coconut sugar, divided
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • ¾ cup olive oil, divided, plus more for greasing
  • 1 ½ cups water
  • 1 tablespoon apple cider vinegar
  • 1 cup dark chocolate chips
  • flaked salt for garnish
  • fresh berries for serving


  1. Preheat oven to 350 ºF.
  2. Whisk flour, ¾ cup cocoa powder, 1½ cups coconut sugar, baking soda, and salt until full incorporated. Mix in ½ cup oil, water, and vinegar until batter just forms but no lumps remain. Divide batter by pouring halfway up each of the 7 greased mini cake pans and bake 15-20 minutes.
  3. While the cakes bake, make the chocolate glaze: In a double boiler*, melt dark chocolate, 2 tablespoons of cocoa powder, 2 tablespoons of coconut sugar, and the remaining ¼ cup oil. Mix until smooth and keep warm until serving.
  4. Gently flip the pan to remove cakes and let cool slightly on a wire rack. Cover the cakes with chocolate glaze on the rack—or tableside when serving. Serve cakes with flaked salt and fresh berries.
*Note: If you don’t have a double boiler, boil water in a pot and place a heat-safe metal bowl on top. Add chocolate and butter to the bowl, hold the side with a thick towel, and stir with your other hand.
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