Imagine a cake so rich, so moist, and so incredibly delicious that you won't believe it's both gluten-free and dairy-free. This Chocolate Olive Oil Cake is not just a dessert—it's a culinary revelation that will make you forget all about traditional baking restrictions. With its luxurious texture, deep chocolate flavor, and glossy ganache topping, this cake is about to become your new obsession, proving that dietary limitations never mean compromising on taste or indulgence.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup olive oil
- 1 cup maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease the sides with olive oil to prevent sticking.
- In a large mixing bowl, sift together the almond flour, cocoa powder, baking soda, and salt. Ensure there are no lumps and the dry ingredients are well combined.
- In a separate bowl, whisk together the olive oil, maple syrup, eggs, and vanilla extract until the mixture is smooth and fully integrated.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
- Fold in half of the dairy-free chocolate chips into the batter, reserving the remaining chips for the ganache topping.
- Transfer the batter to the prepared cake pan, spreading it evenly with a spatula. Gently tap the pan on the counter to release any air bubbles.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the ganache, melt the remaining chocolate chips in a double boiler or microwave, stirring until smooth. If needed, add a tablespoon of olive oil to achieve a glossy consistency.
- Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides. Let the ganache set for 15-20 minutes before serving.
- Slice and serve at room temperature. Optional: Garnish with fresh berries or a light dusting of cocoa powder.
Tips
- Use high-quality olive oil and cocoa powder for the most intense flavor profile.
- Make sure all ingredients are at room temperature to ensure smooth mixing.
- Do not overmix the batter—this can lead to a tough, dense cake.
- Use parchment paper for easy cake removal and perfect presentation.
- Allow the cake to cool completely before adding ganache to prevent melting.
- For extra richness, you can add a pinch of espresso powder to enhance the chocolate flavor.
- Store the cake in an airtight container at room temperature for up to 3 days.
- For best results, use a digital scale to measure ingredients precisely.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 7g
Fat: 26g
Saturated Fat: 6g
Cholesterol: 70mg
