Looking for a chocolate cake that’s naturally gluten-free, rich in flavor, and easy to make? This chocolate olive oil almond cake is the perfect choice. It’s moist, tender, and elevated with notes of strong coffee, Dutch cocoa, and fruity olive oil—all baked into a stunningly simple yet luxurious dessert.
A Sophisticated Gluten-Free Cake Anyone Can Bake
There’s something magical about a recipe that looks fancy but comes together in under an hour. This chocolate olive oil almond cake is just that kind of bake. It’s one of those desserts that gets better with time, making it ideal for prepping ahead of a celebration or special meal.
You’ll love this cake because:
- It’s naturally gluten-free (no substitutions needed)
- Packed with rich, chocolate flavor and a moist crumb
- Ready in less than an hour from start to finish
- Made with pantry staples you likely already have
Ingredients That Make This Cake Shine
This isn’t your average chocolate cake. Here’s what makes this one special:
Dry Ingredients:
- 2 cups almond flour – Adds a tender, slightly nutty base with a moist crumb
- 1/2 tsp baking soda
- 1 tsp baking powder – Helps the cake rise just the right amount
- 1/4 cup Dutch cocoa powder – For deep, rich chocolate flavor
- 1/2 tsp salt – Balances and enhances the chocolate notes
Wet Ingredients:
- 3 large eggs – Provides structure and richness
- 2/3 cup granulated sugar – Balances the bitterness of the cocoa and coffee
- 1 tsp vanilla extract – Adds warmth and depth
- 1/2 cup strong brewed coffee (cooled) – Intensifies the chocolate flavor without adding a coffee taste
- 1/2 cup olive oil – Keeps the cake moist and adds a light, fruity undertone
Garnish:
- Powdered sugar (optional) – A simple finish for a touch of elegance
Step-by-Step: How to Make Chocolate Olive Oil Almond Cake
1. Preheat and Prep
Set your oven to 165°C (325°F). Lightly grease a 23 cm (9-inch) round cake pan to prevent sticking.
2. Whip the Eggs and Sugar
In a large bowl, beat the eggs and sugar with a hand mixer on medium-high for about 20 seconds. This introduces air to the batter, helping the cake stay light.
3. Add the Wet Ingredients
Pour in the cooled coffee, olive oil, and vanilla extract. Mix until smooth—the batter will be loose at this point.
4. Fold in the Dry Ingredients
Add almond flour, cocoa powder, baking soda, baking powder, and salt. Stir or beat until a thick but pourable batter forms.
5. Bake
Transfer the batter to your greased cake pan and spread evenly. Bake for 35–43 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and Release
Let the cake cool in the pan for 15 minutes, then run a spatula around the edge to loosen. Carefully flip onto a wire rack and let cool completely.
7. Finish with Flair
Dust the top with powdered sugar if desired, and serve.
How to Serve Chocolate Olive Oil Almond Cake
This cake is elegant enough to stand on its own, but here are a few ways to dress it up for different occasions:
- Serve with a scoop of vanilla bean or coconut milk ice cream
- Add a dollop of lightly sweetened whipped cream
- Pair with fresh raspberries or strawberries for a vibrant contrast
- Drizzle with a touch of good-quality extra virgin olive oil and a sprinkle of sea salt for a gourmet finish
Final Thoughts
With a tender crumb, rich chocolate notes, and a sophisticated flavor profile, this chocolate olive oil almond cake is a dessert you’ll make again and again. Whether you’re baking for a special occasion or just because, this cake is proof that simple ingredients—when treated right—can create something truly luxurious.