A deep rich moist chocolate olive oil cake is both gluten free and dairy free ~ this foolproof recipe is a keeper for parties or anytime you need an easy chocolate dessert!
you have to try this chocolate olive oil cake!
It’s just fabulous. In fact my husband says it’s the best chocolate cake he’s ever had. It’s easy to make, super chocolatey, moist, and naturally gluten free. It makes a perfect party cake and something you can always count on to turn out well. The decoration possibilities are endless (I used a jumble of summer berries I had in the fridge) but it’s just as special with a plain shower of powdered sugar. It’s great for all seasons, and it’s a huge people pleaser. This is one of those dessert recipes you never want to lose, it’s going to work for you again and again. Hint: to save this recipe so you never lose track of it, click the floating heart on the right side of the page. Your favorite Great Island recipes will be saved forever!
This cake is naturally gluten free and dairy free because we use almond flour (ground almonds) instead of wheat flour, and no milk or butter. If you love moist cakes like I do you’ll love these other gluten free cake recipes:
- Easy Almond Macaroon Cake (gluten free!)
- Flourless Walnut Cake with Fresh Figs
- Warm Lemon Pudding Cake (gluten free, or not!)
- Flourless Belgian Chocolate Cake
- Gluten Free Tangerine Cake
My lemon olive oil cake is one of the most popular recipes on my site, and this chocolate olive oil cake has the same wonderfully soft texture, and the same amazingly moist consistency, only instead of tart lemon you’re getting incredibly rich chocolate. And it’s naturally gluten free because we make it with almond flour. It’s a Nigella Lawson recipe that I’ve tweaked just a bit to make it even tastier. This one is a keeper!!
If you’ve never tried an olive oil cake, rest assured
No, it doesn’t taste like olive oil: the oil just adds a depth to the chocolate flavor of this cake.
It’s super easy to make: the recipe is foolproof so you can count on it for entertaining and sharing.
Yes, it’s a true sweet dessert: this isn’t a savory cake in any way ~ true chocoholics will adore it.
Yes, heart healthy olive oil gives it a definite edge in the health department: using olive oil instead of butter or other oils in the cake adds monounsaturated fats, which can help reduce the risk of heart disease and improve cholesterol levels, as well as antioxidants and anti-inflammatories, which may provide protection against various chronic diseases.
ingredients for chocolate olive oil cake
- olive oil
- I used a mild olive oil but the type is up to you. A robust olive oil will impart more flavor to the cake. If you’re a newbie to olive oil cakes, use a mild or pure olive oil.
- cocoa powder
- be absolutely sure you buy unsweetened cocoa powder for baking ~ not hot cocoa mix! I like to use Ghirardelli which most large grocery stores carry.
- we’re using large eggs.
- regular white sugar
- almond flour
- I like to use superfine almond flour for baking. Other types of almond flour will work too. And guess what? This recipe works using regular all-purpose flour, or half all-purpose and half almond!
- hot strong coffee both blooms the cocoa and enhances the flavor of this wonderful cake.
- baking soda
variations on chocolate olive oil cake
- Orange-Chocolate Olive Oil Cake: Add the zest of one orange to the batter to infuse the cake with a lovely citrus flavor that complements the richness of chocolate and olive oil. Instead of coffee use strained orange juice.
- Spiced Chocolate Olive Oil Cake: Incorporate warm spices like cinnamon, cardamom, or nutmeg, giving the cake a unique and exciting twist.
- Chocolate Chili Olive Oil Cake: Add a pinch of chili powder or cayenne pepper to the batter for a spicy kick that pairs surprisingly well with the chocolate.
- Chocolate Hazelnut Olive Oil Cake: Use hazelnut flour in place of almond flour for a rich, nutty flavor that pairs beautifully with chocolate.
- Almondy Chocolate Olive Oil Cake: Use almond extract and garnish with toasted sliced almonds and powdered sugar.
- Spiked Chocolate Olive Oil Cake: Instead of vanilla add a couple of tablespoons of your favorite liqueur like Amaretto, Grand Marnier, Kahlua, etc. Bourbon works too! You can spike a whipped cream topping as well.
- Regular flour version: Substitute regular flour in place of almond flour. (Use 3/4 cup plus 1 tablespoon.)
Chocolate Olive Oil Cake
- 9 inch springform pan
- Preheat your oven to 325F. Grease your 9 inch springform pan and dust with almond flour. You may want to cover the bottom of your pan with foil, as this cake batter is quite thin. Set aside.
- Put the cocoa powder into a small bowl and whisk in the hot coffee, vanilla, and salt. Blend until smooth and set aside.
- In another small bowl whisk together the almond flour and baking soda to combine.
- Put the olive oil, eggs, and sugar into the bowl of a stand mixer (you can also do this with a hand held electric mixer.) Beat on medium high speed for 3 minutes until pale yellow and thickened.
- Turn the mixer speed down and add in the cocoa powder mixture. Then add in the almond flour mixture. Finish mixing by hand to insure everything is evenly incorporated.
- Pour the batter into your prepared pan. It's a liquid batter, so if you don't trust your springform pan cover the bottom with foil. Bake for about 40-43 minutes. This will depend on your pan and your oven, so check it at 40 minutes. It may still feel a bit wobbly in the center, but a toothpick inserted in the center should not come out with wet batter on it (moist crumbs are fine.) Try not to over bake this cake, it's more like a brownie, and will be very moist,, especially in the center. It will firm up as it cools.
- Let it cool on a rack for about 10 minutes, then loosen the edges and remove the sides of the pan. The cake can be served warm or cooled, dusted with powdered sugar and topped with fruit, if you like.
- The cake will last 2-3 days at room temperature. It can also be refrigerated. Freeze for longer storage. To freeze, let the cake cool completely before double wrapping in plastic wrap, then in foil. Plan to use within 3 months.