This might be sacrilegious coming from someone with a baking blog, but I’m not a huge fan of butter. Don’t get me wrong, it can be great in baked goods and lately I have had some homemade butter at restaurants that has practically knocked me off my seat it’s so good.
In general, if given the choice between olive oil and butter, I am always going to choose olive oil. Since they behave differently, it can be very difficult to bake with olive oil. It’s a liquid at room temperature where butter maintains some of it’s texture, and in baking that little change can take a recipe from great to disastrous.
Sometimes, it can make a truly magical dessert, like this Coffee Olive Oil Carob Cake. One of the reasons a lot of people shy away from olive oil is that it can have a very assertive flavor. I recommend trying different varieties until you find one you love, and always be sure to taste it plain before you cook or bake with it.
Some olive oils have very bitter notes that don’t suit my palate, while fruity or even slightly spicy ones are very pleasing to me. I love California Olive Ranch and recently fell in love with O-Live, but experiment and have fun tasting different varieties.
The good thing about trying this cake, is that it is an awesome introduction to baking with olive oil, as the flavor isn’t as present, given the use of coffee and carob (or cocoa powder). Instead, the moisture makes a decadent cake that is really difficult to resist with a melt in your mouth almost fudge like vibe.
You might just join me in favoring olive oil over butter once you try this cake.Print
- 1 ½ cups all-purpose flour
- ¾ cup carob or cocoa powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon kosher salt
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 1 ½ cups cooled brewed coffee
- 1/2 cup olive oil
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
- ¼ cup carob or cocoa powder
- 1 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon honey
- 2–4 tablespoons milk (I used almond, use what you love)
- Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan, line with parchment and butter the parchment.
- In a large bowl, stir together the flour, carob or cocoa powder, baking soda, salt, and sugars until combined. Add the coffee, oil, vinegar, and vanilla. Stir to combine and pour into the prepared pan.
- Bake for 35-45 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool completely in the pan before using the parchment to remove it and place on a serving plate. Stir together the glaze ingredients until a drizzle forms. Pour onto the cake, allowing some of it to run down the sides. Allow to soak into the cake and set for a few minutes.
- Cake may be stored in an airtight container at room temperature for 2 days or in the refrigerator for 5 days. Cake may also be frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave in 30 second increments until warm and gooey.
Recipe adapted from Smitten Kitchen
- Serving Size: 8-10 servings