Chocolate Olive Oil Cake

Gluten free Chocolate Olive Oil Cake, topped with powdered sugar and fruit.

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4.78 from 22 votes

A deliciously easy gluten free chocolate cake made with olive oil instead of butter.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: Mediterranean

Diet: Gluten Free

Servings:

Calories: 437kcal

Author: Sue Moran

Equipment

9 inch springform pan

Ingredients

6 Tbsp unsweetened cocoa powder, I love Ghirardelli 100% Cocoa.
1/2 cup strong hot coffee
1 Tbsp vanilla extract
1/2 tsp kosher salt
1 ½ cups extra fine almond flour
1/2 tsp baking soda
2/3 cup olive oil. I recommend using a mild olive oil.
1 cup sugar
3 large eggs

US Customary - Metric

Instructions

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.

Video

Notes

*recipe lightly adapted from Nigella Lawson

Nutrition