There’s gelt on the cake, gelt in the cake and whole bunch of chocolate in every single bite! What really make this cake special for Chanukah is that it’s actually an olive oil cake in disguise. Get it? Oil for only 1 night lasted 8 nights and now you get to eat olive oil cake! Happy holidays to you, right?!? I was inspired by a vegan chocolate olive oil cake on WanderingSpice.com that uses no eggs, no milk and no butter so we can pretend it’s healthy! I don’t think I’ve ever made a cake without eggs before…until now, of course. What’s cool about this recipe is the use of vinegar to activate the baking soda and give the cake lift without the eggs. I read quite a few articles about the different types of vinegars you can use for a cake (usually white or apple cider vinegar) and then I jumped right in. Let’s just say this cake has some nice “lift” and you can’t even taste the vinegar. Instead, what you get is an insanely rich and decadent chocolate cake loaded with Chanukah gelt.
Side note: Many of you have been asking about the glass bundt pan I used for this recipe so here is a link to the Simax Glassware Bundt Pan on Amazon. Enjoy baking!
Yup, I unwrapped all of the gelt myself but you can certainly put your kids in charge of that!
I love how the batter is so easy to make. No stand mixer needed. Just a bowl and a whisk.
So much gelt!!! I pressed the gelt into the batter so every bite had some gelt in it.
Oh, did I mention the chocolate ganache poured all over the cake??? You can use gelt for the ganache if you want but I used bittersweet chocolate chips to balance out the sweetness of the cake.
- 1 1/2 cups all purpose flour
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1/2 cup extra virgin olive oil
- 1/2 cup water
- 1/2 cup brewed coffee (1/2 cup boiling water+1 tbsp instant coffee)
- 3 Tbsp apple cider vinegar (can use white vinegar as well)
- 1 Tbsp vanilla extract
- 1 cup chocolate gelt (around 36 large gelt), chopped
- 1 cup chocolate chips (or more gelt)
- 1 cup dairy free whipping cream (if you don’t like whipping cream, other options include coconut milk, almond milk and soy milk…if you are using almond or soy milk, it is thinner so use 1/2 cup)
- 1/4 tsp salt
- Preheat oven to 350 degrees F. and heavily grease a bundt pan.
- In a large mixing bowl, whisk together the flour, white sugar, brown sugar, cocoa powder, baking soda and salt. In a separate bowl, combine the extra virgin olive oil, water, coffee, apple cider vinegar and vanilla. Combine the wet and dry ingredients and pour into bundt pant. Top with chocolate gelt and press the gelt into the cake batter.
- Bake the cake for 55-60 minutes, until a toothpick inserted comes out clean. Allow the cake to cool completely before flipping out of bundt pan.
- For the ganache, warm the whipping cream in the microwave for 1 minute then add the chocolate and salt and whisk until smooth. Pour over the cake and top with more gelt. Allow the chocolate to set before slicing.