Include everyone by sharing the deep chocolate notes and moist texture of this easy-to-make almond flour dessert!
My sister and I are both card-carrying chocoholics. We routinely fought over the last piece of chocolate candy or cake when we were kids. She had some health issues in the last few years that caused her to remove both gluten and dairy from her diet—and made both of us explore creative baking solutions. Because there is no way either of us will go without our favorite flavor for very long!
Enter this gluten-free, dairy-free chocolate olive oil cake. It delivers the deep, rich chocolatey flavors we both love without ingredients that are problematic for her. The cocoa gives this cake just the right bittersweet note to pair with the subtle sweetness and nutty character of the almond flour. The vanilla deepens the chocolate notes, and the olive oil ensures a lush texture that lands somewhere between traditional cake and a brownie. Altogether, those elements make for a dense, moist, decadent dessert!
Best of all, this cake is very easy to make. A stand mixer makes it an absolute breeze, but my hand mixer and a good mixing bowl have always worked fine for me. In all honesty, the most difficult part of this recipe is waiting for the cake to cool! It’s worth it, though, when you slice into the perfectly set, amazingly moist results!
My tips for best results
- Use finely ground almond flour, not almond meal. A finely milled almond flour creates a tender, even crumb, while coarser almond meal can make the cake dense and gritty. Check the label and avoid products with visible skins or a sandy texture.
- Beat the eggs, sugar, and olive oil until thick and pale. Because there’s no gluten structure or dairy, that initial three-minute whip is key for building volume and a light, fudgy—not heavy—texture. Stop when the mixture looks creamy, has lightened in color, and has slightly increased in volume.
- Expect the center to look slightly underbaked. Gluten-free cakes often keep a soft, damp-looking center even when they’re done. Pull the cake when the edges are set, the top is just barely springy, and a toothpick near the edge comes out with a few moist crumbs rather than waiting for a dry tester in the center.
- Let the cake cool completely before slicing. Almond flour cakes are fragile when they’re hot! Cooling in the pan briefly, then fully on a rack, allows the crumb to set so slices cut cleanly instead of your cake crumbling or sinking in the middle.
- Serve at room temperature for the best flavor. Chilling can firm the crumb and mute the chocolate notes, so let refrigerated slices sit out for 20–30 minutes to regain their plush, truffle-like texture and full flavor before serving.
How do I store leftovers?
Store leftover chocolate olive oil cake in an airtight container or well wrapped on a plate. It’ll keep for up to 2-3 days at room temp or up to 5 days in the fridge. This cake also freezes well for up to 2-3 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag or container, pressing out excess air. Thaw overnight in the fridge or still wrapped at room temp for 1-2 hours. Let chilled slices sit at room temp for 20-30 minutes before serving so the crumb softens and the chocolate flavor opens up. Or microwave slices for about 10-15 seconds for a warm and cozy vibe.
Serving suggestions
Serve your gluten-free, dairy-free chocolate olive oil cake alongside hot coffee or a Homemade Iced Americano. Add extra indulgence by topping your dessert with a drizzle of Vegan Chocolate Ganache. It also pairs beautifully with other dairy-free add-ons, like a dollop of Vegan Whipped Cream or a thick layer of Vegan Buttercream Frosting.
Gluten-Free Dairy-Free Chocolate Olive Oil Cake
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.
- In a medium bowl, whisk together the almond flour, baking soda, and salt, breaking up any lumps. Set aside.
- 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.
- Reduce the mixer speed to low and add the cocoa mixture, beating until fully combined and no streaks remain.
- With the mixer on low, gradually add the almond flour mixture and mix just until combined and the batter is smooth.
- Use a spatula to scrape the bottom and sides of the bowl to make sure everything is evenly incorporated.
- 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.
- 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.
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