Flourless Chocolate Olive Oil Cake

This flourless chocolate cake is rich and moist, and you only need 6 ingredients! The GF dessert is made with almond flour and olive oil, which gives a smooth texture. It’s full of a deep chocolate taste and has a hint of orange flavor that gives freshness. Perfect for chocolate lovers looking for a decadent GF cake recipe. Great cake for dinners, parties, or holidays.

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About this GF olive oil chocolate cake

This flourless chocolate olive oil cake is rich and super moist. It’s a chocolate lover’s dream come true! Great cake recipe for dinners, parties, or holidays. For more decadent GF chocolate dessert recipes, here is the link to this chocolate lava cake.

Made with almond flour, cocoa powder, dark chocolate, orange zest, and extra virgin olive oil, it has a smooth texture and deep chocolate taste with a hint of orange flavor. The olive oil enhances the chocolate flavor and gives richness and moisture.

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. The olive oil enhances the chocolate flavor and gives richness and moisture.
• Orange: fresh orange zest.
• Chocolate: semisweet chocolate.

How to make this easy flourless chocolate cake

Preheat the oven to 350°F (180°C). Line a 9-inch round cake pan (24cm) with parchment paper at the base, buttered and floured (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 to the chocolate 3/4 cup of sugar and the olive oil, 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 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 chocolate mixture and fold with a rubber spatula with 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 them.

Let it cool before removing it from the pan.

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

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.

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 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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