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Chocolate Olive Oil Cake with Almond Flour

A rich, decadent cake that is surprisingly light and dairy-free, made with almond flour and infused with olive oil for a moist texture and delightful flavor.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Ensure it is certified gluten-free for a gluten-free option.
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder Use high-quality cocoa for the best flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 3 large eggs
  • 1 cup extra-virgin olive oil Use high-quality for best results.
  • 1 teaspoon pure vanilla extract
  • 1 cup hot water Gradually stir in for smooth batter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
  2. In a large bowl, sift together almond flour, all-purpose flour, granulated sugar, cocoa powder, baking soda, and salt until well combined.
  3. In another bowl, whisk together the eggs, olive oil, and vanilla extract until smooth.
  4. Slowly add the wet ingredients into the dry mixture, mixing until just combined.
  5. Gradually stir in the hot water until the batter is smooth and well-blended.
Baking
  1. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cooling & Serving
  1. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  2. Once cool, dust with powdered sugar or drizzle with chocolate ganache before serving.

Notes

Serve with fresh berries, whipped cream, or vanilla ice cream. A warm cup of coffee or a glass of red wine complements the rich flavors.