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This is the simplest, easiest, fluffiest, most delicious cake you can imagine and make. With 5 basic ingredients, which you probably already have at home: flour, olive oil, sugar, plant-based milk (I used almond milk, but you can use whichever you prefer) and vegan chocolate or couverture (i.e. one that has no animal products in it, 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 liquid ingredients into a large bowl. Then add the solids and mix well with a whisk or fork (I personally prefer the fork) until you have a thick mixture. Ideally, you sift the solid ingredients so that the mixture does not clot too much and bothers you in mixing. So it will be faster and easier. Grease or "butter" (of course with vegan "butter" or margarine) and flour well a cake pan (round or rectangular) so that the cake does not stick when baked. Once you have floured the cake pan, make sure the flour goes everywhere, shaking it all around and tapping it lightly on the sides to "shake" the flour. Discard what is left, turning the cake pan upside down over the sink and tapping it again lightly with your hand on the sides and bottom. Pour your mixture into the cake pan 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, plant-based cake… No matter how you call it, it's absolutely perfect!

When you make it, we are waiting for your comments and of course your photos! Enjoy!

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Photo of two slices of a vanilla cake with chocolate chips next to the whole cake. A vegan recipe of a vanilla cake with olive oil and chocolate chips from All About Vegans.

The simplest vanilla cake with olive oil and chocolate chips

Simple, easy, fluffy, vegan vanilla cake with olive oil and chocolate chips
4.92 from 12 votes
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Course: Dessert, Sweets
Cuisine: Vegan
Keywords: vegan, vanilla, sweet, olive oil, dessert, cake, fasting, chocolate, recipe
Prep Time: 5 minutes
Cooking Time: 45 minutes
Cooling time: 30 minutes
Total Time: 50 minutes
Servings: 12 slices approx
Calories: 327kcal
Author: Aphrodity Matthaiou



  • 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.
  • Grease a cake pan (round or rectangular) with some oil or vegan "butter" or margarine. Just enough to cover the bottom and the sides, so that the cake does not stick in the pan, and you can take it out without half of it left stuck in the pan. If you grease with margarine, also flour it well, so that the flour goes everywhere on the sides and bottom. Throw away the remaining flour in the cake pan by lightly tapping the pan 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!


  1. 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.
  2. 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 Facts

Sodium: 350mg | Calcium: 126mg | Vitamin C: 1mg | Sugar: 5g | Fiber: 2g | Potassium: 39mg | Calories: 327kcal | Monounsaturated Fat: 13g | Polyunsaturated Fat: 2g | Saturated Fat: 4g | Fat: 22g | Protein: 4g | Carbohydrates: 30g | Iron: 2mg

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