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–+ servings
Decadent Chocolate Cake Slice with Powdered Sugar on White Plate.

Gluten-Free Dairy-Free Chocolate Olive Oil Cake

Bree Hester
4.30 from 17 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 55 minutes
Total Time 1 hour 55 minutes
Course Dessert
Cuisine Dairy-Free, Gluten-Free, italian inspired
Servings 8 servings
Calories 409 kcal

Ingredients
  

  • 6 tablespoons cocoa powder
  • 1/2 cup boiling water
  • 2 teaspoons vanilla extract
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup olive oil
  • 3 eggs
  • Powdered sugar optional, for serving

Instructions
 

  • Preheat oven to 325°F. Grease a 9-inch springform pan and line the bottom with a round of parchment paper.
  • In a heatproof measuring cup or small bowl, whisk together the cocoa powder and boiling water until smooth. Add the vanilla and stir until a thick, glossy paste forms. Set aside to cool slightly.
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  • In a medium bowl, whisk together the almond flour, baking soda, and salt, breaking up any lumps. Set aside.
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  • In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, olive oil, and eggs on medium to medium-high speed until the mixture is pale, thickened, and slightly increased in volume, about 3 minutes, scraping down the bowl once or twice as needed.
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  • Reduce the mixer speed to low and add the cocoa mixture, beating until fully combined and no streaks remain.
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  • With the mixer on low, gradually add the almond flour mixture and mix just until combined and the batter is smooth.
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  • Use a spatula to scrape the bottom and sides of the bowl to make sure everything is evenly incorporated.
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  • Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 40 to 45 minutes, or until the edges are set and the center is slightly domed and looks just a bit damp; a toothpick inserted near the edge should come out mostly clean, while the very center may have a few moist crumbs.
  • Transfer the pan to a wire rack and let the cake cool in the pan for 10 minutes.
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  • Carefully unlatch the springform ring and remove the sides. Slide a thin spatula under the parchment to loosen, then transfer the cake directly to the rack to cool completely, 30 to 45 minutes.
  • Just before serving, dust the top lightly with powdered sugar, if desired. Slice with a sharp knife, wiping the blade between cuts for the cleanest slices, and serve.

Nutrition

Calories: 409kcalCarbohydrates: 32gProtein: 7gFat: 31gSaturated Fat: 4gSodium: 167mgFiber: 4g
Keyword almond flour cake, chocolate olive oil cake, dairy free dessert, easy chocolate cake, gluten free dessert, moist chocolate cake, Nigella Lawson recipe, olive oil baking, simple gluten-free cake
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