Olive Oil Cake

Spelt flour is a close relative of wheat flour, but it's sweeter, milder, and higher in protein, making it a great addition to all-purpose. This deceptively simple snack cake features dark chocolate, rosemary, and fruity olive oil.

Trust us when we tell you it won't last a day -- you'll find yourself sneaking fragrant slices at the counter, serving wedges with a cup of coffee in the afternoon, and eating the rest for dessert.
Whole Living, December 2010
  • Yield Serves 8
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  • Olive oil, for pan
  • Dry mix

    • 3/4 cup spelt flour
    • 1 1/2 cups all-purpose flour
    • 3/4 cup sugar
    • 1 1/2 teaspoons baking powder
    • 3/4 teaspoon kosher salt
  • Wet mix

    • 3 large eggs
    • 1 cup olive oil
    • 3/4 cup whole milk
    • 1 1/2 tablespoons fresh rosemary, finely chopped
    • 5 ounces bittersweet chocolate (about 70 percent cacao), cut into roughly 1/2-inch pieces
  • Directions

    1. Position a rack in middle of oven
      and preheat to 350 degrees. Rub a 9 1/2-inch fluted tart pan with olive oil.

    2. Sift dry ingredients into a large
      bowl, pouring back into bowl any
      remaining bits of grain or other
      ingredients in sifter, and set aside.

    3. In a large bowl, whisk eggs
      thoroughly. Add olive oil, milk, and
      rosemary, and whisk again. Using
      a spatula, fold wet ingredients into
      dry ingredients, gently mixing until
      just combined. Stir in chocolate.
      Pour batter into pan, spreading it
      evenly and smoothing top.

    4. Bake for about 40 minutes, or
      until top is domed, golden brown,
      and darker around edges, and a
      skewer in center comes out clean.
      Cake can be eaten warm or cool
      from pan, or cooled, wrapped
      tightly in plastic, and kept for up
      to 2 days.

    Recipe Reviews

    Reviews (7)

    • All Natural Katie 3 Aug, 2013

      Delicious! I added a little extra fresh rosemary from the garden and used very dark chocolate. The flavors go together well. I followed the recipe to a tee, but for some reason, I had to keep in the oven for an extra 30 minutes (three 10-minute increments), so my total baking time was 40 mins + 30 mins = 70 minutes.

    • AineHummer 10 Sep, 2012

      I love this recipe! It is one of my all-time favorites. I use the best quality ingredients I can find and follow the recipe exactly. I chop fresh rosemary, just picked from my herb garden. I use fresh raw milk from the dairy. I use rich and robust organic olive oil. And I chop my own dark chocolate chunks from fair trade organic 81% dark chocolate bars. The result is heavenly. I eat it for breakfast, lunch, dinner and/or dessert.

    • Mammali 19 Apr, 2011

      Great flavor combination! Was very easy to make and tastes great! Will definitely make this again.

    • applekin 21 Feb, 2011

      Fabulous! Flavor combination will inspire some new recipes.
      Made this for foodie friends and it was a hit.

    • singingwarrior 6 Feb, 2011

      just came out of the oven a few minutes ago. "OH MY GIDDY AUNT!!!!" This just may become my favorite cake. yes, even above chocolate cake with peanut butter cream frosting! I'm always changing up a recipe! 1/2 the oil replaced with applesauce, used 1/2 the salt, choc chips instead of dark chocolate and about 50% more, eggnog instead of milk. I I didn't have spelt flour, used whole wheat flour; didn't have regular white sugar, used turbinado; didn't have fresh rosemary, used dried.

    • EllenF 31 Jan, 2011

      This cake is incredible. I was curious how the rosemary, olive oil and chocolate would taste together and it was blissful. I adjusted the recipe (due to son's egg allergy) by replacing the eggs with 3 TBS ground flax seed whisked in 9 TBS hot water. Also added 1 tsp baking soda to dry ingredients and 1 tsp apple cider vinegar to wet ingredients. When combined, they provide the leavening action eggs would provide. This could be adapted to a vegan recipe by also replacing milk with soy milk.

    • alex70 30 Jan, 2011

      This recipe was absolutely delicious. Very easy to make. I couldn't find spelt flour in my neighborhood so I used wheat flour instead and I can't stomach whole milk and used skim. It was still yummy. Although I'm sure it would have been better if I did follow the recipe but I was still satisfied. I will make this again.