Chocolate, Orange & EVOO Loaf Cake
Prep time
Cook time
Total time
Cuisine: Mediterranean Diet
Serves: 8 people
  • 4 Organic eggs
  • 100g (½ cup) Unrefined dark muscovado sugar
  • 75ml (2.7 fl oz) Extra virgin olive oil
  • 75ml (2.7 fl oz) Freshly squeezed orange juice
  • 175g (1⅓ cup) Whole wheat flour
  • 3 Tablespoons raw cacao powder
  • ⅓ Teaspoon salt
  • 2 Teaspoons baking powder
  • The zest of one organic orange (avoid the bitter white membrane beneath the orange peel)
  • 50g (2 ounces) Dark chocolate
  1. Preheat the oven to 175 degrees C (350 degrees F).
  2. Line a loaf tin with non-stick baking paper and set aside. Or grease it with tahini sauce if it is a shaped loaf tin.
  3. In a large bowl beat the eggs with a hand mixer. Add the sugar and continue mixing until dissolved. Then mix in the olive oil and the freshly squeezed orange juice.
  4. Add in the flour, the baking powder, the raw cacao powder, the salt and the zest of one organic orange. And mix it all well until just combined.
  5. Fill the loaf tin with the batter. And bake in the middle of the oven for 20-25 min at 175 degrees C (350 degrees F) until a toothpick or any thin skewer inserted into the middle of the cake comes out clean.
  6. Remove from the oven and leave to cool.
  7. Optionally, once the loaf cake is properly cooled, if you want a more indulgent version of it you can melt dark chocolate and pour it over the loaf.
Recipe by Tasty Mediterraneo at