Chocolate Olive Oil Cake with Almond Flour Recipe
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.
- 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
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
- Preheat Oven: Set your oven to 325 degrees Fahrenheit (165 degrees Celsius) to prepare for baking the cake.
- 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.
- 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.
- 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.
- 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.
- 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
