This is the most simple, easy, fluffy, delicious cake you can imagine and make. With 5 basic ingredients, which you probably already have in your house: flour, olive oil, sugar, plant-based milk (I used almond milk, but you can use whatever you prefer) and vegan chocolate or couverture (ie one that has nothing in it animal, such as milk).
You do not need to have a mixer. All you need is a large bowl and a whisk or a fork. So, you quickly make your cake, put it in the oven to bake and you're not left with tons of bowls and accessories to wash.
The idea is simple. Pour all the wet ingredients into a large bowl. Then add the solid ingredients and mix very well with the wire or the fork (I personally prefer the fork) until you have a thick mixture. Ideally, the solid ingredients should be sieved so that the mixture does not clump too much and make mixing difficult. So it will be faster and easier. Grease or "butter" (of course with vegan "butter" or margarine) and well flour a mold (round or rectangular) so that the cake does not stick when baked. Once you have floured the form, make sure the flour goes everywhere by shaking it around and tapping it lightly on the sides to "shake" the flour. Dispose of the excess by turning the mold upside down over the sink and again tapping the sides and bottom lightly with your hand. Pour your mixture into the mold and bake in a preheated oven at 180°C for about 50 minutes.
Your cake is ready!
Let it cool for a while and then with a knife check if it comes off the sides of the pan easily. If it appears to be stuck, carefully pass the knife around the cake to help it come off without dissolving. Then carefully turn it over on a cooling rack. It is best to place the rack on top (and upside down) of the cake pan and with one hand hold the rack, with the other hand hold the pan from the bottom, and with a sharp movement turn the cake upside down on the cooling rack. If you're using a cake pan with a removable bottom, just take the base out of the pan and let the cake cool.
Be careful! Don't cut it yet because when the cake is hot, it dissolves when cut. Have a little patience (about half an hour) and you will be rewarded! Besides, the cake is more enjoyable when it's cool than when it's hot. In the meantime, you can make yourself some coffee or tea to enjoy with the delicious, homemade, fluffy cake you just made with your own hands.
A vegan, fasting, vegetarian cake... You name it, it's just perfect!
When you make it, we are waiting for your comments and of course your photos! Enjoy!
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The simplest vanilla cake with olive oil and chocolate chips
Ingredients
- 2 cups almond milk or other plant-based milk
- 2 tsp apple cider vinegar or white vinegar
- 1 cup olive oil
- 2 tsp vanilla extract or powdered (vegan)
- 1¾ cup coconut sugar or unprocessed sugar
- 3 cups all-purpose flour or whole-wheat
- 3 tsp baking powder
- 1 tsp baking soda
- 1 Tbsp ground flaxseed
- ½ tsp salt
- 100 g non-dairy chocolate chips or vigan chocolate cut into small pieces
Instructions
- Preheat oven to 180°C/356°F.
- In a cup or small bowl, mix the flaxseed with 2½ Τbsp water and leave it for a while. (This combination creates an egg substitute).
- In a large bowl, mix the almond milk with the vinegar and let set for a minute.
- Then, add the olive oil and vanilla (if using extract) and mix well with a whisk or fork.
- Next, add the sugar and continue whisking. If you are using vanilla powder, add it with the sugar.
- Μix in the flour, baking powder, baking soda, and salt. If you want, you can sift them, so that the mixture does not form large lumps that makes whisking easier and faster. Add the flaxseed that you mixed with the water and stir well. Your mixture should be thick.
- Finally, fold into your mixture the chocolate chips.
- Put a little oil or vegan "butter" or margarine in a mold (round or rectangular). Just enough to cover the bottom and the walls, so that the cake does not stick and we can then take it out without half of it being stuck inside the mold. If we put margarine, we additionally flour it well, so that the flour goes everywhere on the walls. The flour that will be left inside the form is thrown away by lightly beating the form from' all sides.
- Pour your mixture into the cake pan and bake for about 45-50 minutes or until you insert a toothpick (not a knife, so you don't ruin your cake) in the middle of the cake and it comes out clean.
- When we take it out of the oven, let it cool down a bit and then very carefully turn it over on a grill to cool it. If necessary, with a knife, slowly, we help it to come off the walls of the form. We do not cut it immediately because it will dissolve. Wait about half an hour for it to cool and then enjoy the cake we made!
Notes
- When you flour your cake pan, you can use cocoa powder instead of flour. This way, you won't have a whitish color on your cake when you flip it. What's more, cocoa gives extra flavor.
- To save on electricity, you can turn off the oven 3-4 minutes before the cake is ready and leave it inside without opening the oven, and it will continue to bake.
Nutrition
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