A Slice of Decadence Awaits You
Ever bitten into a dessert that makes you question every other cake you’ve ever had? This Chocolate Olive Oil Cake with Almond Flour is one of those creations that will have your taste buds dancing in sheer delight. It’s rich, moist, and bursting with flavor—all without the fuss of traditional baking. Plus, who doesn’t love a one-pan wonder?
Why Make This Recipe
You’ll want to put this cake on your must-bake list for several reasons!
- Easy Cleanup: With just one mixing bowl, you can whip this up without drowning in dirty dishes. It’s practically a dream come true!
- Nutty and Delicious: Almond flour brings a delightful nuttiness to the chocolatey goodness, creating a texture that’s both tender and satisfying.
- Perfect for Everyone: Healthy-ish desserts that taste gourmet? Yes, please! This cake is family-friendly and can impress even the toughest dessert critics. 😋
Ingredients
You don’t need fancy stuff—just these basics!
- 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)
Directions
Let’s make magic happen in the kitchen! Follow these simple steps for dessert bliss:
- Preheat your oven to 325 degrees F.
- In a large mixing bowl, beat the eggs and sugar together using a hand mixer for about 20 seconds on medium-high speed.
- Add in the olive oil, coffee, and vanilla extract. Mix until you see a lovely blend.
- Toss in the almond flour, baking soda, baking powder, cocoa powder, and salt. Mix until it’s all smooth and combined.
- Pour the batter into a greased 9-inch (or 8-inch) cake pan.
- Bake for 35-43 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool. Carefully flip the cake onto a plate (you might need a little spatula love if it’s sticking).
- Optionally, dust with some powdered sugar before serving. Enjoy!
How to Make Chocolate Olive Oil Cake with Almond Flour (Overview)
Making this cake is a breeze! First, you whisk up some eggs and sugar until frothy. It’s like giving your cake a little pep talk! Then, you add olive oil and coffee, which are the secret agents making this cake so moist. Once you mix in the dry ingredients, you can smell the chocolatey goodness coming to life. Pro tip: Don’t skip greasing your pan—sticking is so not cute!
How to Serve Chocolate Olive Oil Cake with Almond Flour
Picture this: a slice of rich, dark chocolate cake, slightly warm and dusted with powdered sugar. It’s not just a treat for your taste buds but a feast for your eyes, too! Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra creamy experience. The combination of aromas will have everyone running to the kitchen! 🍰
How to Store Chocolate Olive Oil Cake with Almond Flour
Got leftovers? Lucky you! This cake keeps well in the fridge for about 3-4 days. If you want to save it for later, wrap it up tightly and throw it in the freezer—your future self will thank you. When it’s time to eat, just warm it in the microwave for a few seconds, and it’ll feel like you just baked it fresh!
Tips to Make Chocolate Olive Oil Cake with Almond Flour
Here are a few insider tricks to up your baking game with this cake:
- Let Ingredients Reach Room Temperature: It helps everything mix better, giving you a smoother batter.
- Experiment with Cocoa: Try different types of cocoa powder for a unique flavor twist! It’s like a chocolate adventure.
- Don’t Overmix: Mix just until combined. Overdoing it can lead to a dense cake, and nobody wants that!
Variation
Feel like changing things up? Here are some fun ideas:
- Make it Vegan: Swap the eggs for a combination of flaxseed meal and water—just mix 1 tablespoon of flax meal with 2.5 tablespoons of water per egg.
- Add Zest: A hint of orange or lemon zest can brighten the chocolate flavors immensely.
FAQs
Can I use regular flour instead of almond flour?
Absolutely! Just keep in mind that it’ll change the texture a bit.How do I know when the cake is done?
Stick a toothpick in the middle; if it comes out clean, you’re golden!Can I freeze the cake?
Yes! Just wrap it tightly and store it. It’ll keep for a couple of months in there.
📌 Pin this recipe for your next cozy dinner night!
Chocolate Olive Oil Cake with Almond Flour
Ingredients
Main Ingredients
- 2 C. Almond flour
- 3 pieces Eggs Room temperature
- 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
Instructions
Preparation
- Preheat your oven to 325 degrees F.
- In a large mixing bowl, beat the eggs and sugar together using a hand mixer for about 20 seconds on medium-high speed.
- Add in the olive oil, coffee, and vanilla extract. Mix until you see a lovely blend.
- Toss in the almond flour, baking soda, baking powder, cocoa powder, and salt. Mix until it’s all smooth and combined.
- Pour the batter into a greased 9-inch (or 8-inch) cake pan.
Baking
- Bake for 35-43 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let it cool. Carefully flip the cake onto a plate.
- Optionally, dust with some powdered sugar before serving.
- Enjoy!
Notes
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.