Chocolate Olive Oil Cake

Name: Chocolate Olive Oil Cake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 10 serving
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

User Reviews

4.8

66 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
10
Calories
437 kcal
Course
Dessert
Cuisine
Mediterranean

Chocolate Olive Oil Cake

Julie Valencia

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

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Ingredients

Servings

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

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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.

Notes

*recipe lightly adapted from Nigella Lawson

Nutrition Information

Show Details

Serving 1slice Calories 437kcal (22%) Carbohydrates 29g (10%) Protein 10g (20%) Fat 34g (52%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.01g Cholesterol 56mg (19%) Sodium 194mg (8%) Potassium 75mg (2%) Fiber 5g (20%) Sugar 21g (42%) Vitamin A 81IU (2%) Calcium 88mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 437 kcal

% Daily Value*

Serving	1slice
Calories	437kcal	22%
Carbohydrates	29g	10%
Protein	10g	20%
Fat	34g	52%
Saturated Fat	4g	20%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	0.01g	1%
Cholesterol	56mg	19%
Sodium	194mg	8%
Potassium	75mg	2%
Fiber	5g	20%
Sugar	21g	42%
Vitamin A	81IU	2%
Calcium	88mg	9%
Iron	2mg	11%