Gluten Free and Dairy Free Chocolate Olive Oil Cake

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

How is it Wednesday already? I feel like this week is slipping by me. I am working on a few big projects right now and they seem to be using all of my energy and focus. In a good way – I love what I am doing right now. Which is actually awesome if you think about it. How often can you say that the projects that keep you busy are really making you happy? So, what am I working on? I am in the middle of the redesign of breehester.com. The same amazing ladies that designed this gorgeous (if-I-do-say-so-myself) space is working their magic over on my new and improved website that focuses on my coaching business. I am so excited to unveil it to you. Hopefully in the the next few weeks she will be up and running. I. Cannot. Wait. I am also really busy working on my nutrition training. It is so much harder (using parts of my brain that I have not used since college. Can you say biochemistry anyone?) than I ever thought it would be, but I absolutely love it. I am learning so much about food, intuitive eating, and all-around wellness. Which brings me to gluten-free dairy-free chocolate cake…

i love nigella lawson

I am a HUGE Nigella Lawson fan. I have watched every single episode of all of her shows about a million times. The Cooking Channel recently started airing the series that goes along with her latest book, Nigellissima. I was beyond happy when this series began because it had played in England ages ago. I can read her books like novels. The recipes are wonderful, but the headnotes are what make her books hard for me to put down. Her writing is captivating. In the episode above, she made this Chocolate Olive Oil Cake. This cake is incredibly moist and dense. It is so simple to make and is nice to keep in your back pocket if you are gluten-free or like me occasionally cook for gluten-free guests. If you have never used almond meal before, this is a great recipe to try it in. I happen to love almond meal (sometimes called almond flour) and find I am using it more and more. Especially when I made Gluten Free Blueberry Crisp once a week all summer long. This cake is amazing straight up, with ice cream, or vegan whipped cream.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

6 Tablespoons high quality cocoa powder
1/2 cup boiling water
2 teaspoons vanilla
1 1/2 cups almond meal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2/3 cup olive oil
3 eggs

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

Whisk together cocoa and boiling water in a measuring cup. Add the vanilla. It will be a thickish paste.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

In another small bowl, combine the almond meal, baking soda, and salt.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

Add the sugar, olive oil, and eggs in the bowl of an electric mixer.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

Beat on medium-high for about 3 minutes, or until the mixture is pale yellow and thick.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

Reduce the mixer speed and add the cocoa mixture.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

Add the almond meal mixture.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

Mix until combined.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

Pour the batter into a 9-inch springform pan that has been brushed with olive oil. Bake in a preheated 325 degree oven for 40 to 45 minutes. The sides will be set and the center will look slightly damp. Let cool in the pan for 10 minutes. Carefully remove the ring and let cool. Dust with powdered sugar.

Gluten Free Dairy Free Chocolate Olive Oil Cake recipe

Yield: serves 8

Gluten Free and Dairy Free Chocolate Olive Oil Cake

Gluten Free and Dairy Free Chocolate Olive Oil Cake
Gluten Free and Dairy Free Chocolate Olive Oil Cake - This cake happens to be gluten and dairy free, but I just make it because it's a really easy and incredibly delicious chocolate cake.

Ingredients

  • 6 Tablespoons high quality cocoa powder
  • 1/2 cup boiling water
  • 2 teaspoons vanilla
  • 1 1/2 cups almond meal
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup olive oil
  • 3 eggs

Instructions

  1. Whisk together cocoa and boiling water in a measuring cup. Add the vanilla. It will be a thickish paste.
  2. In another small bowl, combine the almond meal, baking soda, and salt.
  3. Add the sugar, olive oil, and eggs in the bowl of an electric mixer. Beat on medium-high for about 3 minutes, or until the mixture is pale yellow and thick. Reduce the mixer speed and add the cocoa mixture. Add the almond meal mixture. Mix until combined.
  4. Pour the batter into a 9-inch springform pan that has been brushed with olive oil. Bake in a preheated 325 degree oven for 40 to 45 minutes. The sides will be set and the center will look slightly damp. Let cool in the pan for 10 minutes. Carefully remove the ring and let cool. Dust with powdered sugar. Serve with whipped cream or ice cream.

Nutrition Information:


Amount Per Serving: Calories: 0 Total Fat: 0g

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42 Comments

  • This looks awesome! Must give it a try 🙂
    One question though… How much does this taste like olive oil, and is that part of the “je-ne-sais-quoi” of this recipe? Do you think it would work as well with coconut oil instead?

    Reply
    • It is definitely going to depend on what kind of olive oil you use, I didn’t think that it tasted like olive oil at all. But I also happen to love chocolate and olive oil together. I think that coconut oil should be just fine. I might make it with it today and see.

      Reply
  • Hi Bree – looks yummy for the next wintery onslaught! Just wondering, could you substitute coconut oil for the olive oil? I realize there are differences in the viscosity and other properties which may affect the final presentation, but I guess my palate is thinking it would prefer coconut to olive.

    Reply
    • I think that it would be fine. Of course it depends on what kind of olive oil you use, but this did not taste like olive oil, just chocolatey.

      Reply
  • hi bree! i have little heart-shaped tins (made of heavy duty tin foil) that i’d like to use for the valentines day. do you think this recipe would bake OK in them?

    Reply
  • Just a general question to anyone out there. I have a Duncan Hines Tiara dessert pan I found while cleaning out my mom’s garage. anybody have a recipe (other than the flan recipe) for this pan? am not a very daring cook and hate to waste food experimenting. Thanks

    Reply
    • I didn’t even know what kind of pan you are talking about, I had to google it. I think that you can bake sponge cakes (this one should work too) and when you flip it, it is to hold fruit and cream.

      Reply
  • In the midst of this snow storm I have everything on hand except for the almond flour. Can you use regular white flour if being gluten-free is not an issue?

    Reply
  • I adore Nigella Lawson too! That woman has such a way with words, both in her written work, and with how she speaks. My favourite Nigella recipe was way back when she was filming “Nigella Bites” (her best series, IMO)– it was on her “Trashy” episode (gotta love that title). Sublime fried peanut butter & banana sandwiches, Elvis style.

    Thanks for this recipe! It looks divine.

    Reply
    • I have my DVR set to record anything she is on. And I agree, Nigella Bites was the best series. I liked Nigella Kitchen a lot too.

      Reply
  • My diet doesn’t require gluten or dairy free foods, but this looks amazing and I’m looking forward to trying it! Also curious about the coconut oil question.

    Reply
    • Mine doesn’t either, but I like to have a few recipes in case I am cooking for people that do. I have not tried it with coconut oil, but it should be fine.

      Reply
  • Question: If I don’t have a springform pan, what should I use instead? Will it affect baking time?

    Reply
    • I would use a 9-inch cake pan, heavily sprayed and probably with parchment on the bottom. And it shouldn’t affect the bake time.

      Reply
    • My pleasure lady! I have a GF crisp on here that is ridiculous. I made it about 14,006 times over the summer. 🙂

      Reply
  • sounds wonderful – any idea how many carbs are in the cake? Sure would help in
    my decision to try it. Looks like something I could eat. Any help would be
    appreciated.

    Reply
    • Sorry, I do not provide nutritional info. You are more than welcome to figure it out yourself using an online calculator.

      Reply
  • I LOVE this cake! I make it quite often, it’s so rich and delicious. It’s my go to cake because it is low on effort, yet gorgeous! I am also a big Nigella fan (though I started out as a Nigella-basher,) and I also love reading her headnotes. I just wrote an entire post on how much I love headnotes, and hers in particular, and then the very next day I come across this post! The internet unconsciously brings Nigella fans together 🙂 I love your photos…esp the cocoa paste swirling into the batter!

    Reply
    • Me too! It is amazing. I also love having a GF recipe in my back pocket that is so easy and so good. I ADORE Nigella.

      Reply
  • Hi Bree,
    I made this cake and it tasted so good, I followed the directions, but it stuck to the springform pan. Any suggestions? Thanks!

    Reply
    • I’m sorry that happened. Maybe extra spray and line the bottom with parchment next time.

      Reply
  • i made this cake for a co worker… She’s allergic to everything under the sun…. So I couldn’t use egg and used the boxed egg replacer and used the amount for 3 eggs. It was a total fail. it tasted so good before it went into the oven. Then was a lava explosion of a mess…. THIS DOES NOT WORK WITH AN EGG REPLACER…. I’m willing to try again for myself but with eggs… I won’t give up.

    Reply
  • My favorite cake of all time! Thank you so much for the 32 year old birthday love and surprise of my very own cake w/ coconut whip Creme.

    Reply
  • I have made this 3 times in the last few weeks! Really easy and amazing! I substituted the water for rose water and gives a nice floral fragrance!

    Reply
    • I love this cake too. I recently made it and think that the rose water sounds like a lovely addition. Orange blossom might be really nice too.

      Reply
  • Hi! Just stumbled upon this. Looks delicious. Two questions: could I make half of the recipe, and secondly how long dose it last on the refrigerator. Dose it freeze well. I’d really like to make it, but it’s only me and don’t eat sweets every day. Thank you

    Reply
    • I’ve never made a half recipe, so I can’t answer to that and I also have never frozen it. I don’t eat a lot of sweets daily either, but love to bake so I tend to give away a lot of my baking leftovers. I’ve made a lot of friends that way. It lasts about 3-4 days covered at room temp.

      Reply

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