Chocolate Olive Oil Cake Recipe

If you’re craving a dessert that’s rich, moist, and just a little bit special, this Chocolate Olive Oil Cake is going to be your new favorite. Unlike traditional chocolate cakes that rely on butter, this cake uses olive oil to create a tender crumb and a subtle fruity depth that perfectly complements the cocoa’s robust flavor. It’s gluten free, wonderfully easy to whip up, and offers a luxurious yet simple way to elevate your everyday baking. Whether you’re serving it for a cozy family night or an impressive dinner party finale, this cake will delight anyone who tries it.

Ingredients You’ll Need

What I love most about this cake is how straightforward the ingredients are, yet each one plays a vital role in crafting the perfect texture, flavor, and color. From rich cocoa powder to the nutty almond flour and the delicate notes of vanilla, every component is essential.

• 6 Tbsp unsweetened cocoa powder: Choose a high-quality cocoa like Ghirardelli 100% for that deep chocolate intensity.
• 1/2 cup strong hot coffee: Enhances the chocolate flavor without overpowering the cake.
• 1 Tbsp vanilla extract: Adds a sweet aroma and rounds out the taste beautifully.
• 1/2 tsp kosher salt: A pinch of salt balances the bitterness of the cocoa and enhances sweetness.
• 1 ½ cups extra fine almond flour: Provides a tender, moist crumb and keeps the cake gluten free.
• 1/2 tsp baking soda: Gives the cake just the right lift and lightness.
• 2/3 cup mild olive oil: The secret to this cake’s moist texture and subtle fruity undertone.
• 1 cup sugar: Sweetens the cake perfectly without overwhelming the other flavors.
• 3 large eggs: Bind everything together, creating structure and richness.

How to Make Chocolate Olive Oil Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 325°F. Grease a 9-inch springform pan, then dust it with almond flour to prevent sticking. Because the batter is quite liquid, lining the bottom with foil can help with any leaks and ensure a smooth baking experience.

Step 2: Mix Cocoa, Coffee, Vanilla, and Salt

In a small bowl, whisk together the unsweetened cocoa powder with the hot coffee, vanilla extract, and kosher salt until you get a smooth, glossy mixture. This blend intensifies the chocolate flavor and infuses moisture.

Step 3: Combine Almond Flour and Baking Soda

In another bowl, whisk the almond flour and baking soda to evenly distribute the leavening. The almond flour’s fine texture is crucial for the cake’s melt-in-your-mouth quality.

Step 4: Beat Olive Oil, Eggs, and Sugar

Using a stand mixer or hand-held electric mixer, beat the olive oil, eggs, and sugar on medium-high for about three minutes. The mixture will become thick and pale, creating an airy base that will lighten the cake’s dense, moist feel.

Step 5: Combine All Mixtures

Lower the mixer’s speed and gently add the cocoa mixture followed by the almond flour mixture. Finish by folding everything together by hand to make sure the batter is perfectly smooth and homogenous. Don’t overmix – you want a tender crumb, not a tough one!

Step 6: Bake to Perfection

Pour the batter into your prepared pan. Bake for around 40 to 43 minutes. Check with a toothpick at the 40-minute mark – it’s okay if it comes out with moist crumbs but not wet batter. The center may feel slightly wobbly, but it will set as it cools, maintaining the luscious, moist texture reminiscent of a brownie.

Step 7: Cool and Release

Let the cake cool on a rack for about 10 minutes before carefully loosening the edges and removing the springform sides. Whether you serve it warm or at room temperature, this cake radiates charm and indulgence.

How to Serve Chocolate Olive Oil Cake

Garnishes

A dusting of powdered sugar can add a whimsical snowy effect that’s simple yet stunning. Fresh berries like raspberries or strawberries bring a bright, tart contrast. For an extra touch, a dollop of lightly whipped cream or a scoop of vanilla bean ice cream pairs beautifully, balancing the cake’s richness.

Side Dishes

Pair your Chocolate Olive Oil Cake with a fresh fruit salad or a vibrant green salad with citrus vinaigrette for a balanced dessert experience. A cup of espresso or a chalky, warm cup of chai tea can also enhance the Mediterranean-inspired flavors.

Creative Ways to Present

Try serving individual slices topped with a sprinkle of toasted nuts like pistachios or chopped almonds to emphasize the cake’s nutty nuances. Layering slices with mascarpone or ricotta cheese and a drizzle of honey creates an elegant plated dessert perfect for impressing guests.

Make Ahead and Storage

Storing Leftovers

The Chocolate Olive Oil Cake keeps wonderfully for 2 to 3 days at room temperature when wrapped tightly in plastic wrap or stored in an airtight container. It stays moist and fresh, making it an excellent make-ahead dessert.

Freezing

If you want to preserve the cake longer, letting it cool completely before double-wrapping in plastic wrap and then foil is key to preventing freezer burn. Plan to enjoy it within 3 months for the best flavor and texture.

Reheating

To reheat, thaw the cake in the fridge overnight and warm individual slices in the microwave for 15 to 20 seconds. Warming the cake slightly brings back that freshly baked charm and intensifies the rich chocolate aroma.

FAQs

Can I substitute the almond flour for another type of flour?

While almond flour gives this cake its unique moist texture and rich flavor, you can try using finely ground hazelnut meal or a gluten free baking blend, but expect some differences in taste and moisture.

Is the olive oil flavor strong in this cake?

Using a mild olive oil keeps the fruity notes subtle and complementary to the chocolate without being overpowering, making the olive oil flavor delicately present rather than bold.

Can I make this cake vegan?

This recipe relies on eggs to provide structure and moisture, so substituting vegan alternatives may be tricky. However, experimenting with flaxseed or chia egg substitutes could work with some adjustments.

Why is coffee added to the cake batter?

Coffee enhances the chocolate flavor by deepening its richness and adding complexity without making the cake taste like coffee. It’s a secret trick that elevates any chocolate dessert.

How do I know when the cake is done without overbaking?

Look for the edges pulling away slightly from the pan and test the center with a toothpick—it should come out with moist crumbs but no wet batter. The cake should still feel slightly soft in the middle and will firm as it cools.

Final Thoughts

I truly hope you give this Chocolate Olive Oil Cake a try because it’s one of those recipes that feels both indulgent and surprisingly simple to make. Its unique blend of ingredients brings a tender, rich texture and unforgettable flavor that’s hard to resist. Whether it’s for a special occasion or a cozy night in, this cake is sure to become a beloved staple in your dessert rotation.