Chocolate Olive Oil Cake with Strawberry Balsamic Filling and Meringue Topping
Recipe Type: Dessert, Cake
Cuisine: Vegan
Serves: Makes a 2-layer 9-inch round cake
  • 2½ cups flour
  • ⅔ cup cocoa powder
  • 2 teaspoons baking soda
  • 1½ cups sugar
  • ½ teaspoon salt
  • ¾ cup Colavita Extra Virgin Olive Oil
  • 2⅓ cups non-dairy milk
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1½ cups sliced strawberries
  • 1 tablespoon sugar
  • 1 tablespoon Colavita Balsamic Glace
  • 1 teaspoon cornstarch
Meringue topping:
  • ½ cup aquafaba (liquid from a can of chickpeas)
  • ⅔ cup sugar
  • ¼ teaspoon cream of tartar
  • 2 teaspoon vanilla
  1. Preheat oven to 350°F.
  2. For the cake: Sift together the flour, cocoa powder, and baking soda in a mixing bowl. Add the sugar, salt, and cayenne and mix until combined.
  3. Make a well in the middle of the dry ingredients and add the olive oil, non-dairy milk, apple cider vinegar, and vanilla extract. Mix all ingredients well.
  4. Pour batter into two prepared 9-inch cake pans and bake for 28-30 minutes, or until a toothpick in the center of the cake comes out clean. Let cakes cool before proceeding.
  5. For the filling: Combine the sliced strawberries, sugar, Balsamic Glace, and cornstarch in a small saucepan over medium heat. Stir frequently until the sugar and cornstarch dissolves, and thickens into a syrup, about 6-8 minutes. Remove from heat and let cool. Taste and add more Balsamic Glace if you want a stronger flavor.
  6. For the meringue topping: Pour the liquid from the can of chickpeas into the bowl of a stand mixer (or use electric hand mixers…but you don’t want to do this by hand!). Add the cream of tartar. Whip the bean juice with the whisk attachment until it starts to thicken. Gradually add the sugar and vanilla and continue whipping. This process should take 6-8 minutes, but it can take up to 15 or 20 minutes.
  7. To assemble: Pour the strawberry filling over one cake layer and place the other layer on top. Top with dollops of meringue, then garnish with fresh basil and strawberries, if desired.
Recipe by Honest Cooking by Mercato Fabbrica at