Chocolate Olive Oil Cake with Almond Flour

The aroma of freshly baked chocolate cake fills my kitchen, instantly wrapping me in a warm embrace of nostalgia and comfort. Today, I’m excited to share my cherished recipe for Chocolate Olive Oil Cake with Almond Flour—a delightful creation that beautifully marries rich chocolate with the fruity notes of olive oil.

This cake isn’t just a sweet treat; it’s a moment of pure indulgence that calls for celebration. Whether you’re having a simple family dinner or entertaining friends, Chocolate Olive Oil Cake with Almond Flour invites everyone to gather around the table and share in the joy of good food and great company.

What is Chocolate Olive Oil Cake with Almond Flour?

Chocolate Olive Oil Cake with Almond Flour is a moist, decadent dessert that draws inspiration from Mediterranean traditions. It combines the health benefits of almond flour with the deep, robust flavor of chocolate and the distinct richness of olive oil. This cake is gluten-free, making it a wonderful option for those with dietary restrictions, and the addition of strong coffee elevates the chocolate flavor to new heights.

Much like the regions of Southern Italy, where olive oil is at the heart of many recipes, this cake is all about embracing natural ingredients. Its origins speak to a culture that values simplicity and indulgent flavors, making it a timeless dessert worth savoring.

Why You’ll Love This Chocolate Olive Oil Cake with Almond Flour

• Irresistible Flavor: The combination of rich cocoa, light almond flour, and fruity olive oil creates a unique taste experience that’s unlike any other cake.
• Convenient and Quick: With an easy mixing process and under an hour of baking time, you can whip up this cake even on busy weeknights.
• Healthy Twist: Utilizing almond flour not only adds a delightful nuttiness but also packs in extra protein and healthy fats compared to regular flour.
• Family Favorite: Its moist texture and rich flavor make it a hit with both kids and adults—perfect for any gathering or cozy night in.

Who It’s For

• Health-Conscious Cooks: Those looking for gluten-free, wholesome dessert options will appreciate this cake’s nutritious ingredients.
• Busy Families: Ideal for families on the go who want to enjoy a homemade dessert without spending hours in the kitchen.
• Beginners: If you’re new to baking, this foolproof recipe provides a fantastic introduction to cake-making.
• Food Lovers: Anyone who enjoys exploring flavors and cultural dishes will find joy in trying this Mediterranean-inspired cake.

When to Cook It

• Weeknight Treat: When you need a pick-me-up after a long day, this cake is perfect for effortless evening enjoyment.
• Gatherings: Whether it’s a small get-together or a larger celebration, this cake brings a touch of elegance to any occasion.
• Holidays: With its festive flavors, it makes a great addition to your holiday dessert spread.
• Cozy Nights: Perfect for those chilly evenings when you’re snuggled up with a good book or a movie.

How to Make the Perfect Chocolate Olive Oil Cake with Almond Flour

Ingredients

• 2 C. Almond flour
• 3 eggs
• 1/2 tsp. Baking soda
• 1 tsp. Baking powder
• 2/3 C. Sugar
• 1 tsp. Vanilla extract
• 1/4 C. Dutch Cocoa powder (or regular cocoa powder)
• 1/2 C. Strong Coffee (cooled)
• 1/2 tsp. Salt
• 1/2 C. Olive oil
• Powdered sugar (optional for topping)

Step-by-Step Instructions

Preheat oven to 325 degrees F.

In a large mixing bowl, beat eggs and sugar together with an hand electric mixer for about 20 seconds on medium-high speed.

Add olive oil, coffee, and vanilla extract. Mix together until fully combined.

Add the almond flour, baking soda, baking powder, cocoa powder, and salt. Mix until smooth and fully combined.

Pour the batter into a greased 9-inch (or 8 inch cake pan).

Bake for 35-43 minutes or until the batter is set and a toothpick comes out clean when inserted in the middle of the cake.

Remove from the oven and let cool.

Carefully flip the cake over to remove it from the cake pan (you might need to use a small spatula to help if it is sticking to the pan).

Dust with a little powdered sugar if desired. Enjoy!

For People with Diabetes: Sugar Substitutes

If you’re looking for healthier alternatives to sugar, consider options like stevia, monk fruit, or allulose. These sugar substitutes can work well in this recipe while helping you manage your sugar intake. However, I recommend avoiding natural sweeteners like honey or maple syrup, as their high carbohydrate content can still spike blood sugar levels.

Tools You’ll Need

• Mixing bowls
• Hand electric mixer
• 9-inch (or 8-inch) cake pan
• Spatula
• Measuring cups and spoons
• Toothpick for testing doneness

Top Tips from Well-Known Chefs

• Quality Ingredients: Use the best olive oil you can find; the flavor will enhance the entire cake.
• Room Temperature Eggs: Ensure your eggs are at room temperature for better emulsification and fluffiness.
• Don’t Overmix: After adding the dry ingredients, mix only until just combined to maintain the cake’s tender crumb.
• Cool Completely Before Removing: Let the cake cool fully to prevent it from breaking when you flip it out of the pan.

Storing and Reheating Tips

• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Wrap slices in plastic wrap and place them in a freezer bag for up to 2 months.
• Reheating: Warm individual slices in the microwave for 10-15 seconds or enjoy at room temperature.

Common Mistakes to Avoid

• Not Greasing the Pan: Always grease your cake pan to avoid sticking issues.
• Incorrect Oven Temperature: Make sure your oven is properly preheated—this ensures even baking.
• Overbaking: Keep an eye on the cake during the last few minutes; overbaked cake can become dry.
• Skipping the Cooling Step: Allow the cake to cool completely; trying to flip it too soon can cause it to break.

FAQs About Chocolate Olive Oil Cake with Almond Flour

• Can I use regular flour instead of almond flour?
  No, this recipe is specifically designed for almond flour, which gives it a unique flavor and texture.
• How long can I store the cake?
  It depends; this cake can be kept in the refrigerator for up to 5 days and in the freezer for up to 2 months.
• Can I substitute olive oil with another oil?
  Yes, but using olive oil is key for the flavor profile; you may use avocado oil as a neutral alternative.
• Is this cake suitable for gluten-free diets?
  Yes, it is made entirely with almond flour and is gluten-free!
• Should I add frosting to this cake?
  It’s delightful on its own, but a light frosting or glaze can enhance its richness if desired.

Conclusion: Final Thoughts on Chocolate Olive Oil Cake with Almond Flour

I hope you’re inspired to bake this luscious Chocolate Olive Oil Cake with Almond Flour and enjoy every bite of its rich, chocolatey flavor. Please share your experiences, tips, or modifications in the comments below or share this recipe with your friends. Happy baking!

Print