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–+ servings

Chocolate Olive Oil Cake with Almond Flour

Saraladenberger
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.
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Prep Time 8 minutes
Cook Time 35 minutes
Course Dessert, Snack
Servings 12
Calories 275 kcal

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
Keyword almond flour chocolate cake, Chocolate olive oil cake, gluten free chocolate cake, gluten free chocolate olive oil cake, olive oil cake
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