This Chocolate Olive Oil cake is a staple in our community cooking classes for three reasons: 1. It comes together very quickly with a modest ingredient list. 2. It allows us to teach about baking with olive oil, a healthier fat alternative to butter. 3. It is absolutely divine. When we first introduce it, especially to teens, the idea of olive oil in a sweet treat does not sound like it is worth the time. The skepticism, or intrigue depending on the audience, rises further when you learn it calls for vinegar. In this case, the vinegar is not there for flavor, but to react with the baking soda so that the cake has a gentle lift. Since there are no eggs to act as a leavener, we need the vinegar. Using cider vinegar may lend a slightly sweeter cake, but for us it’s flavor is completely unnoticed. When you eat a slice, you’ll find it is incredibly moist and dangerously decadent, giving way to that kind of content only a perfect chocolate cake can bring about. The base is dairy free and if using dairy free chocolate chips, the glaze can be too. We’ve made it with and without the glaze and can honestly say it is perfect both ways. Worthy for a celebration and humble enough to make on any old day, keep this recipe for those inevitable times you feel a chocolate craving coming on.