Luscious Chocolate Olive Oil Cake

This indulgent chocolate olive oil cake made with almond flour has turned into my favorite sweet treat when I need something fancy but easy. The mix of deep cocoa and fruity olive oil makes a grown-up taste that feels totally European, while using almond flour keeps it gluten-free without trying.

I whipped up this cake when hosting a dinner where many friends couldn't eat certain foods. What started as just being nice turned into the highlight of the night – everyone begged for how to make it before heading home.

What You'll Need

• Almond flour: Gives a soft texture and nutty background that works great with chocolate
• Eggs: Add richness and hold everything together in this flour-free cake
• Olive oil: Brings fruity hints and amazing moisture; pick one that tastes good on its own
• Dutch cocoa powder: Makes a richer chocolate flavor than regular, but either kind works
• Strong coffee: Makes chocolate taste more chocolatey without adding coffee flavor
• Sugar: Cuts through the bitter notes of cocoa and coffee
• Vanilla extract: Adds cozy flavor depth throughout the cake
• Baking soda and baking powder: Team up to make the cake rise just enough
• Salt: Brings out every flavor, especially the chocolate parts

Making It Step By Step

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Get Everything Ready:

Heat your oven to 325°F and grease a 9-inch cake pan really well. This lower temp helps cook the cake gently so it stays moist.

Mix Your Starter:

In a big bowl, beat eggs and sugar with an electric mixer for about 20 seconds on medium-high. This quick mix adds some air without going overboard.

Add Liquids:

Pour in your olive oil, coffee (cooled down), and vanilla. Mix until everything's combined. Don't worry if it looks too thin now, it'll thicken up soon.

Mix In Dry Stuff:

Add almond flour, baking soda, baking powder, cocoa, and salt. Mix until smooth. Your batter should be thick but still pourable.

Bake It Right:

Pour batter into your pan, spreading it out evenly. Bake for 35-43 minutes. It's done when the top feels set and a toothpick stuck in the middle comes out mostly clean.

Let It Rest:

Let the cake cool in the pan for about 15 minutes. Run a spatula around the edges to loosen it, then carefully flip it onto a cooling rack.

Add The Final Touch:

Once it's completely cool, sprinkle some powdered sugar on top if you want. This simple addition makes it look fancy and adds a hint of sweetness.

The coffee trick is my hidden weapon. I found out how well it works years ago when baking for my nephew who loves chocolate. He noticed the cake tasted extra chocolatey but could never figure out what made it so good.

Ways To Serve It

This cake tastes great by itself with just powdered sugar, but it gets even better with some extras. Fresh berries like raspberries or strawberries cut through the richness with their tartness. A spoonful of whipped cream or some vanilla ice cream adds nice temperature and texture differences. For fancy dinner parties, try small slices with espresso or sweet wine like port.

How To Keep It Fresh

This cake actually tastes better the next day when all the flavors mix together. You can keep it at room temp in a sealed container for up to 3 days. Want it to last longer? Put it in the fridge for a week and it'll still be moist. You can also wrap single slices in plastic wrap, put them in a freezer bag, and freeze them for up to 3 months. Just let frozen slices sit out for about an hour before eating.

Swap These Ingredients

The recipe works perfectly as written, but you can switch things up if needed. Try light brown sugar instead of white for a more caramel-like taste. Any plain oil can work instead of olive oil, but you'll miss out on that fruity flavor. If you don't do dairy, top it with whipped coconut cream instead of regular whipped cream. Don't like coffee? Use hot water with an extra teaspoon of vanilla or some almond extract for more flavor depth.

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This cake makes an amazing dessert that'll wow your friends and family without much work but tons of flavor.

Frequently Asked Questions

→ Can I use a different oil instead of olive oil?

Sure, you can swap in avocado oil or plain cooking oil instead. But remember, the olive oil brings a special fruity kick that works really well with the chocolate. Grabbing a good quality olive oil will give your cake that amazing rich flavor it's known for.

→ Does this cake contain gluten?

Nope, this cake doesn't have any gluten since it's made with almond flour instead of wheat flour. Just double-check that your baking powder and other add-ins are labeled gluten-free if you're making it for someone who can't eat gluten or has celiac issues.

→ Do I really need to add coffee to the cake?

You can use warm water or milk instead, but coffee really makes the chocolate taste better without making your cake taste like coffee. If you're worried about caffeine, just go with decaf coffee and you'll get the same great flavor.

→ What's the best way to keep this cake fresh?

Put it in a sealed container on your counter for up to 3 days. Want to keep it longer? Pop it in the fridge for a week or wrap individual pieces and freeze them for up to 3 months. Let it warm up to room temp before you eat it so it tastes its best.

→ What foods go well with this chocolate cake?

This cake tastes amazing with fresh berries, a bit of whipped cream, or vanilla ice cream on the side. Want to get fancy? Try adding a little drizzle of good olive oil and some flaky sea salt on top to really bring out all the flavors.

→ Why did you pick almond flour for this recipe?

Almond flour makes the cake super moist and adds a nice nutty flavor that goes great with chocolate and olive oil. It also means the cake has no gluten, plus it adds healthy fats and protein, so you're getting a tastier and better-for-you dessert.