Chocolate Olive Oil Cake with Almond Flour Recipe

Introduction

This Chocolate Olive Oil Cake with Almond Flour offers a moist, rich texture with a deep chocolate flavor. Perfect for those who appreciate a gluten-free treat that’s easy to prepare and delightful to share.

Ingredients

• 2 cups almond flour
• 3 eggs
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 1/4 cup Dutch cocoa powder or regular cocoa powder
• 1/2 cup strong coffee, cooled
• 1/2 teaspoon salt
• 1/2 cup olive oil
• Powdered sugar (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 325 degrees F.
2. Step 2: In a large mixing bowl, use a hand mixer to beat the eggs and sugar on medium-high speed for about 20 seconds until well combined.
3. Step 3: Add the olive oil, cooled coffee, and vanilla extract to the eggs and sugar mixture. Mix until fully incorporated.
4. Step 4: Add the almond flour, baking soda, baking powder, cocoa powder, and salt to the wet ingredients. Mix gently until the batter is smooth and uniform.
5. Step 5: Grease a 9-inch or 8-inch cake pan, pour in the batter, and spread it evenly.
6. Step 6: Bake in the preheated oven for 35 to 43 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
7. Step 7: Remove the cake from the oven and allow it to cool. Carefully flip it over to remove it from the pan, using a small spatula if needed to loosen any sticking edges.
8. Step 8: Dust the top lightly with powdered sugar if desired, then slice and enjoy!

Tips & Variations

• For an extra moisture boost, substitute half of the olive oil with melted coconut oil.
• Use freshly brewed coffee for the best flavor, and be sure it is cooled before adding to the batter.
• Try adding a handful of dark chocolate chips or chopped nuts to the batter for texture variation.
• To make this cake completely dairy-free, ensure the cocoa powder is dairy-free and skip any butter for greasing, using oil or parchment paper instead.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week or freeze the cake wrapped tightly for up to 2 months. Reheat slices gently in the microwave or enjoy cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour, which gives it moisture and a rich texture. Using regular flour will change the texture and may require adjustments in liquid and baking time.

Is the coffee flavor strong in the cake?

The coffee enhances the chocolate flavor without making the cake taste like coffee. If you prefer, you can substitute the coffee with hot water for a milder flavor.

Chocolate Olive Oil Cake with Almond Flour Recipe

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★★★★★

4.9 from 60 reviews

This rich and moist Chocolate Olive Oil Cake is made with almond flour for a gluten-free twist. Enhanced with cocoa powder and a hint of strong coffee, this cake offers a deep chocolate flavor balanced by the fruitiness of olive oil. It’s easy to prepare, requiring simple ingredients and a quick mix before baking to perfection. Ideal as a decadent dessert or an elegant treat with coffee.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 Cups Almond flour
• 1/2 tsp Baking soda
• 1 tsp Baking powder
• 1/4 Cup Dutch cocoa powder or regular cocoa powder
• 1/2 tsp Salt

Wet Ingredients

• 3 Eggs
• 2/3 Cup Sugar
• 1/2 Cup Strong coffee, cooled
• 1/2 Cup Olive oil
• 1 tsp Vanilla extract

Optional

• Powdered sugar for topping

Instructions

1. Preheat Oven: Set your oven to 325 degrees Fahrenheit (165 degrees Celsius) to prepare for baking the cake.
2. Mix Wet Ingredients: In a large bowl, beat the eggs and sugar using a hand electric mixer on medium-high speed for about 20 seconds until well combined and slightly frothy. Add the olive oil, cooled strong coffee, and vanilla extract, mixing thoroughly.
3. Add Dry Ingredients: Gradually add the almond flour, baking soda, baking powder, cocoa powder, and salt into the wet mixture. Stir gently until the batter is smooth and fully combined, ensuring there are no lumps.
4. Prepare Pan and Bake: Grease a 9-inch or 8-inch cake pan. Pour the batter into the pan, leveling it evenly. Bake in the preheated oven for 35 to 43 minutes, or until a toothpick inserted into the center comes out clean and the cake is set.
5. Cool and Remove Cake: Remove the cake from the oven and let it cool in the pan for a few minutes. Carefully flip the cake onto a cooling rack or plate to remove it from the pan. Use a small spatula if needed to loosen edges to prevent sticking.
6. Serve: Optionally, dust the top of the cooled cake with powdered sugar for an elegant finish. Slice and enjoy your moist chocolate olive oil cake.

Notes

• For an extra rich chocolate flavor, use Dutch-processed cocoa powder.
• Be sure to cool the coffee completely before adding to the batter to prevent cooking the eggs.
• The cake can be stored in an airtight container at room temperature for up to 3 days.
• To make this cake dairy-free, ensure the baking powder is dairy-free as well.
• You can substitute sugar with coconut sugar or a sugar substitute for a lower glycemic impact.

Keywords: Chocolate Cake, Olive Oil Cake, Almond Flour Cake, Gluten-Free Dessert, Moist Chocolate Cake