I'm in!

get access to the resource library!

 Recipes, printables, and more!

to the resource library

Subscribe

contact

blog

recipes

work with me

meet bree

start here

Get cooking!

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

Print

Gluten Free and Dairy Free Chocolate Olive Oil 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.

the baked bree newsletter

sign up for

share

share

share

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Katrina @ WVS

    February 12th, 2014 at 10:01 am

    This cake is gorgeous! I love the flavour!

  2. bakedbree

    February 14th, 2014 at 10:55 am

    Thank you! I love chocolate and olive oil together.

  3. Norma

    February 21st, 2014 at 1:02 pm

    Have you or anyone tried replacing the sugar with agave or another natural sugar substitute?

  4. bakedbree

    February 24th, 2014 at 10:34 pm

    No, I haven’t. I don’t use agave, but coconut sugar might work.

  5. Kim

    February 12th, 2014 at 2:01 pm

    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?

  6. bakedbree

    February 14th, 2014 at 10:55 am

    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.

  7. Theresa

    February 12th, 2014 at 5:39 pm

    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.

  8. bakedbree

    February 14th, 2014 at 10:53 am

    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.

  9. Krista

    February 12th, 2014 at 7:55 pm

    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?

  10. bakedbree

    February 14th, 2014 at 10:52 am

    I do! I think that this cake is very forgiving.

  11. cathy

    February 12th, 2014 at 8:02 pm

    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

  12. bakedbree

    February 14th, 2014 at 10:52 am

    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.

  13. Kelly

    February 12th, 2014 at 8:21 pm

    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?

  14. bakedbree

    February 14th, 2014 at 10:51 am

    Yes, it will probably be like a brownie.

  15. Lorrie

    February 12th, 2014 at 10:10 pm

    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.

  16. bakedbree

    February 14th, 2014 at 10:50 am

    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.

  17. Carrie

    February 13th, 2014 at 8:50 am

    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.

  18. bakedbree

    February 14th, 2014 at 10:50 am

    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.

  19. Jordan

    February 13th, 2014 at 8:42 pm

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

  20. bakedbree

    February 14th, 2014 at 10:49 am

    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.

  21. Hannah Mayo

    February 15th, 2014 at 7:43 am

    Thank you so so much for this recipe!! I can’t wait to try it!

  22. bakedbree

    February 15th, 2014 at 9:42 pm

    I hope you like it Hannah!

  23. Colleen Jobe

    February 16th, 2014 at 8:28 am

    Guuuurl! Thanks so much for making a yummy GF dessert. I can’t WAIT to make this, along with the ice cream!!

  24. bakedbree

    February 21st, 2014 at 8:44 am

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

  25. Fructe uscate

    February 17th, 2014 at 4:32 am

    This cake is perfect!

  26. bakedbree

    February 21st, 2014 at 8:43 am

    Thank you! I love this cake, so easy and so good!

  27. ball

    March 4th, 2014 at 4:59 am

    Thank you for share.It very nice.I like to eat chocolate.

  28. Louise

    May 9th, 2014 at 5:05 pm

    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.

  29. bakedbree

    May 12th, 2014 at 10:49 pm

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

  30. Meena

    September 9th, 2014 at 2:51 pm

    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!

  31. bakedbree

    September 11th, 2014 at 11:21 pm

    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.

  32. LSBeats

    April 5th, 2015 at 9:29 pm

    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!

  33. bakedbree

    April 14th, 2015 at 2:14 pm

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

  34. Jo

    May 18th, 2015 at 11:36 pm

    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.

  35. bakedbree

    May 31st, 2015 at 7:55 pm

    I’m sorry that it was a fail for you. I would imagine that it wouldn’t work here because the eggs are the binder and provide the structure for the cake. Try this cake instead (minus the frosting, but the cake part) https://bakedbree.wpengine.com/chocolate-preacher-cake

  36. DF Pods

    December 6th, 2015 at 5:13 am

    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.

  37. bakedbree

    December 7th, 2015 at 10:59 pm

    Any time! I love making this cake for you.

  38. Photographer Palm Beach

    March 9th, 2016 at 3:51 am

    Wow that’s delicious. Kudos on the great dessert. Going to keep it in mind.

  39. Jennifer

    April 16th, 2017 at 3:11 pm

    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!

  40. bakedbree

    May 11th, 2017 at 2:45 pm

    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.

  41. Debbie

    April 8th, 2018 at 1:46 pm

    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

  42. bakedbree

    April 15th, 2018 at 11:37 am

    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.

Click below to join the newsletter & gain access to subscriber only recipes, printables, and lists

the resource library

receive access to