This moist and flavorful chocolate olive oil cake with almond flour is dairy and gluten-free. This cake only takes a handful of ingredients to make and one bowl to mix everything together. This homemade olive oil cake is the perfect way to get your chocolate fix.
Whether you are gluten-free or not, you will want to try this almond flour chocolate olive oil cake. It has an amazing chocolate flavor (coffee helps boost that chocolate flavor!), is so moist, and never last long. It is so good, I find that it does not even need a frosting. Just a light dusting of powdered sugar (although its pretty good without it if you skip the powdered sugar), and the cake is pure perfection.
I have made this recipe to test it out a few times and my kids were slightly obsessed. It is not too sweet but definitely has enough to curb a sweet tooth. The texture is so amazing, it almost reminds me of a cross between a cake and a brownie. A little gooey but still has a cake texture. This is one recipe I know will be gone in about 24 hours because it so irresistible.
I love to occasionally experiment with different gluten-free recipes. It is always a fun challenge to use other ingredients, such as almond flour, instead of all-purpose flour. We absolutely love my rustic fig cake, and blueberry almond cake, which are both gluten-free and made with almond flour. So why not add to the line-up. And this chocolate olive cake is the perfect addition.
Why you will love this chocolate olive oil cake with almond flour
Easy: All you need is 10 ingredients to whip this olive oil cake together. And all the ingredients are easy to find or already in your pantry. Added bonus, the cake is made in one bowl! So, you will have less dishes to wash after baking this gluten-free chocolate cake!
Gluten-Free: This cake is perfect if you need a gluten-free cake since it is made with almond flour. But everyone will love it, gluten-free or not!
Dairy Free: This chocolate cake is also dairy free! There is no butter, milk, or yogurt in this recipe. Keep in mind it does contain eggs, so it is not a vegan dessert or suitable for those with egg allergies.
Chocolatey and delicious: This chocolate olive oil cake is the BEST when I am craving chocolate. It is not over the top sweet, is packed with chocolate goodness, and hits the spot every time. If you love chocolate, this recipe is for you!
Ingredients needed to make this cake
Almond flour: Almond flour replaces a traditional all-purpose flour in this recipe. It makes this cake not only gluten-free but also gives it a slight nutty flavor and brings moisture into the cake.
Baking powder & Soda: Leavening agents to rise the cake.
Dutch Cocoa Powder: A Dutch cocoa powder gives this cake nice deep chocolate flavor and color. You can use regular cocoa powder instead. Make sure that use unsweetened cocoa powder.
Salt: Enhances the flavors in the cake.
Eggs: Gives the cake structure and helps it rise.
Sugar: Granulated white sugar adds the perfect touch of sweet to this chocolate cake.
Coffee: The coffee boosts that chocolate flavor! You will not taste the coffee in the cake once baked but it does wonders for enhancing that chocolate goodness. Make sure to use a strong unsweetened and cooled brewed coffee.
Olive Oil: Adds moisture and improves the texture of the cake.
Vanilla Extract: Adds to the flavor of the cake.
Tips and tricks to making this chocolate cake
- A 9-inch round metal pan works best for baking this cake. You can use an 8-inch as well, just be aware the bake time might be a little longer. And do not forget to grease the pan well before adding the batter.
- Watch your bake time carefully. There is no set time that will work for everyone since there are external factors that can affect how long it takes for this cake to bake. Start low and check in on the cake. A toothpick will come out clean when done.
- Let the cake cool completely before trying to remove it from the cake pan. Otherwise, it might break when you attempt to remove it (GUITLY! I have done this and had to piece the cake back together…oops. Lesson learned). If you feel the cake is sticking, gently use a spatula to break the edges away from the pan.
- You can store this cake at room temperature in an airtight container for about 2-3 days. Although honestly it has never lasted more than 24 hours in our house.
If you give this chocolate olive oil cake with almond flour a try, be sure to let me know your thoughts in the comments below! I appreciate your feedback.
And be sure to tag me on Instagram so I can see your creations.
From my kitchen to yours, happy baking! I hope you love this chocolate olive cake as much as we do!
Chocolate Olive Oil Cake with Almond Flour
Ingredients
- 2 C. Almond flour
- 3 eggs
- 1/2 tsp. Baking soda
- 1 tsp. Baking powder
- 2/3 C. Sugar
- 1 tsp. Vanilla extract
- 1/4 C. Dutch Cocoa powder or regular cocoa powder
- 1/2 C. Strong Coffee cooled
- 1/2 tsp. Salt
- 1/2 C. Olive oil
- Powdered sugar optional for topping
Instructions
- Preheat oven to 325 degrees F.
- In a large mixing bowl, beat eggs and sugar together with an hand electric mixer for about 20 seconds on medium-high speed. Add olive oil, coffee, and vanilla extract. Mix together until fully combined. Add the almond flour, baking soda, baking powder, cocoa powder, and salt. Mix until smooth and fully combined.
- Pour the batter into a greased 9-inch (or 8 inch cake pan). Bake for 35-43 minutes or until the batter is set and a toothpick comes out clean when inserted in the middle of the cake.
- Remove from the oven and let cool. Carefully flip the cake over to remove it from the cake pan ( you might need to use a small spatula to help if it is sticking to the pan).
- Dust with a little powdered sugar if desired. Enjoy!
