clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Coffee Carob Olive Oil Cake

  • Total Time: 1 hour




  • 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
  • 24 tablespoons milk (I used almond, use what you love)


  1. Preheat oven to 350 degrees F. Butter an 8 or 9 inch round cake pan, line with parchment and butter the parchment.
  2. 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.
  3. 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.
  4. 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

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes


  • Serving Size: 8-10 servings