Chocolate Pumpkin Cake Made with Olive Oil

This simple, moist chocolate pumpkin cake recipe is naturally dairy-free. It contains an infusion of olive oil, which pairs nicely with chocolate in baked goods.

Recipe Tips: Chocolate Pumpkin Cake

Bertolli uses their extra-virgin olive oil in this chocolate pumpkin cake recipe. I prefer not to bake with extra-virgin since 350ºF is the upper limit for its smoke point. Instead, I personally use their extra-light olive oil when baking. It has a more neutral taste and a higher smoke point.

This chocolate pumpkin cake is light on chocolate to let more of the pumpkin flavor shine. You can increase the cocoa powder a little (2 to 3 tablespoons; preferably Dutch processed) without making it too bitter, or add some dairy-free chocolate chips! Stir about 1/2 cup chocolate chips into the batter before transferring it to your baking dish, or sprinkle them on the batter in the baking dish.

Bertolli has a couple versions of this chocolate pumpkin cake recipe online with differing salt amounts. This version converts to a generous 1/2 teaspoon of salt. Another version calls for about 1 teaspoon of salt, which seems like it might be just a little too much.

This Chocolate Pumpkin Cake recipe with photo was shared with us by Bertolli.com.

Special Diet Notes: Chocolate Pumpkin Cake

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

Chocolate Pumpkin Cake

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Please see the Recipe Tips in the post above for more guidance. Bertolli shared their recipe in weight measurements (ounces). We've added the conversions for those of you who use teaspoons and cups.

Author: Bertolli

Serves: 9 servings

Ingredients

• 2 eggs
• 4½ ounces (about ⅔ cup) sugar
• 4½ ounces (about ½ cup + 1 tablespoon) olive oil
• 5¼ ounces (2/3 cup) pumpkin puree
• 4½ ounces (1 cup) all-purpose flour
• ⅓ ounce (about 1 tablespoon + 1 teaspoon) cocoa powder
• ⅛ ounce (a generous ½ teaspoon) salt
• 1/10 ounce (1/2 teaspoon) baking powder

Instructions

1. Preheat your oven to 350ºF and line an 8x8-inch baking dish with parchment paper.
2. Crack the eggs into a mixing bowl and add the sugar. Beat with a hand mixer until bubbles form. Slowly add the olive oil while whisking.
3. Add the pumpkin. Sift in the flour, cocoa powder, salt, and baking powder. Whisk until well combined.
4. Pour the batter into your prepared baking dish and level it out. Bake for 15 minutes, or until a toothpick inserted in the center of the cake comes out clean.
5. Let cool for at least 15 minutes. Remove the cake from the dish using the parchment paper and slice to serve.

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More Chocolate Pumpkin Desserts

Chocolate Pumpkin Tartlets

Chocolate Chip Pumpkin Bread

Pumpkin Butter Chocolate Cups

For More Dairy-Free Recipes, Enjoy Eat Dairy Free!