Chocolate Olive Oil Cake with Almond Flour
This gluten-free chocolate olive cake is so moist and full of chocolate goodness. The batter is made in one-bowl for easy clean-up.
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!
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1sliceCalories: 275kcalCarbohydrates: 20gProtein: 11gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.004gCholesterol: 41mgSodium: 197mgPotassium: 96mgFiber: 6gSugar: 13gVitamin A: 59IUCalcium: 120mgIron: 2mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.