Chocolate Olive Oil Cake (Gluten-Free)

With a few ingredients, you can make an amazing flourless chocolate and olive oil cake that everyone will love. It´s decadent, chocolaty, and with a hint of orange. Best recipe ever!

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About this recipe

This flourless chocolate olive oil cake is rich and super moist. It’s a chocolate lover’s dream come true like this GF chocolate lava cake.

Chocolate and orange is a classic combination that tastes great, added to the olive oil, makes the cake a hit.

It’s easy to make and you can impress your friends by serving this cake at the next dinner party. You can serve it with whipped cream and fresh fruit or a scoop of ice cream.

Ingredients

The main ingredients of the cake are:

• Almond flour: store-bought almond flour, but you can make a homemade one.
• Sugar: white granulated sugar.
• Eggs: room temperature eggs. We need the yolks and egg whites separately.
• Olive Oil: try to use the best olive oil you can afford.
• Orange: orange zest.
• Chocolate: semisweet chocolate.

How to make chocolate olive oil cake

Preheat the oven to 350°F.

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

Melt the chopped chocolate in a double boiler or the microwave. Add into the chocolate 3/4 cup of sugar and the olive oil. Mix well.

Add the orange zest, 4 egg yolks, and the almond flour. Mix until well incorporated.

In another bowl beat the egg whites with the rest of the sugar (1/4 cup) until firm and peaks form on the rods, which do not come off and remain rigid. The stiff egg whites are so cohesive that you can tip the bowl over and the whites won´t fall out of it. Start from a lower to a higher speed of whipping. Beat at a low setting, until you get a nice foam, then increase to medium and then high speed.

Add the egg whites to the mixture.

Place the mixture in a 9-inch round cake pan (24cm) lined with parchment paper at the base, buttered and floured (gluten-free flour).

Cook for 35 minutes. Keep in mind that all ovens are different.

Let cool before removing it from the pan.

Serve the cake with whipped cream and fresh oranges, or a scoop of ice cream.

Variations

• Sugar: you can also use brown sugar.
• Olive oil: replace olive oil with sunflower oil.

Serving options

• Whipped cream: classic. Whipped cream and slices of fresh orange.
• 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.

Storing

Store the cake covered in the fridge for up to 3 days. You can freeze the cake in an airtight container or 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 chocolate recipes

• Chocolate lava cake (Easy recipe)
• Chocolate mousse
• Chocolate peanut butter balls (vegan + GF)
• Chocolate crinkle cookies

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