Flourless Chocolate Olive Oil Cake

This flourless chocolate cake takes only 6 ingredients! It’s rich, fudgy and incredibly moist. It’s full of deep chocolate flavor and pairs perfectly with the fresh orange zest. The chocolate dessert is made with almond flour and olive oil, which gives a smooth texture. Perfect for chocolate lovers looking for a decadent yet elegant GF cake recipe. Ideal for dinner parties, birthdays, gatherings, or holidays.

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About this GF olive oil chocolate cake

This flourless chocolate olive oil cake is rich, fudgy and super moist. It’s a chocolate lover’s dream come true! Made with almond flour, dark chocolate, and virgin olive oil, it has a smooth texture and deep chocolate flavor. The olive oil enhances the chocolate flavor and gives richness and moisture.

It’s easy to make yet elegant, and you can impress your friends by serving this cake at the next dinner party. Perfect for celebrations, birthdays or holidays, and you can serve it with whipped cream and fresh fruit or a scoop of ice cream. If you are looking for GF chocolate dessert ideas, here is the link to this chocolate lava cake.

Bonus: it freezes very well!

Ingredients

The main ingredients of the cake are:

• Almond flour: store-bought, but you can use homemade.
• Sugar: white granulated sugar.
• Eggs: room temperature eggs are better. We need the yolks and egg whites separately.
• Olive Oil: Try to use the best olive oil you can afford. The olive oil enhances the chocolate flavor and gives richness and moisture.
• Orange: fresh orange zest.
• Chocolate: semisweet or bittersweet chocolate (60–70% cocoa) for the deepest flavor.

How to make this easy flourless chocolate cake

Preheat the oven to 350°F (180°C). Prepare a 9-inch (24 cm) round cake pan by lining the bottom with parchment paper, then buttering and lightly flouring the pan with gluten-free flour. Set aside.

Separate the egg whites from the egg yolks. Set aside.

Melt the chopped chocolate in a double boiler or the microwave. Add 3/4 cup of sugar and the olive oil to the chocolate and mix. Add the orange zest, 4 egg yolks, and the almond flour, and mix until well incorporated.

In another bowl, beat the egg whites with the remaining sugar (1/4 cup) until firm and peaks form. If you carefully turn the bowl upside down, the whipped egg whites should stay in place. Start mixing on low speed until the egg whites become foamy, then gradually increase to medium and finally high speed until stiff peaks are reached.

Add the egg whites to the chocolate mixture and gently fold them in using a rubber spatula until just combined (gentle folding motions).

Place the mixture in the prepared pan and cook for 35 minutes. Keep in mind that all ovens are different. Don’t over-bake it for a fudgy result; the center should still look slightly moist.

Let it cool before removing it from the pan.

Dust with powdered sugar just before serving. Serve the cake with whipped cream and fresh oranges, or a scoop of ice cream.

Baking tips

• Use room-temperature eggs for best results.
• When adding the egg whites, incorporate with gentle folding motions to keep the mixture airy.
• Don’t overbake; we want a fudgy cake. The center should still look slightly moist.
• Let the cake cool before slicing.

Variations

• Flour: Replace almond flour with another GF flour, like gluten-free all-purpose flour.
• Sugar: You can also use brown sugar.
• Regular oil: replace olive oil with sunflower oil.
• Spiced cake: add ground cinnamon or espresso powder and enhance flavors.
• Dried fruits: add chopped toasted almonds for crunchiness.

Serving options

• Whipped cream: classic. Serve the cake with whipped cream.
• Fruit: fresh seasonal fruit like raspberries or strawberries.
• Ice cream: highly recommended. Serve the cake warm with a scoop of ice cream.
• Caramel: drizzle of caramel.
• Sea salt flakes: sprinkle with sea salt flakes.

Storing

Store the cake covered in the refrigerator for up to 5 days.

Can I freeze the cake?

Yes, you can freeze the cake in aluminum foil, in an airtight container, or in a freezer bag for up to 3 months. To reheat, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).

For more GF chocolate recipes

• Chocolate lava cake (Easy recipe)
• Chocolate Orange Bundt Cake
• Chocolate Panna Cotta

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