Flourless Chocolate Olive Oil Cake

If you love a rich chocolate cake with a fudgy center, this one is worth adding to your baking list. Made with almond flour, olive oil, and fresh orange zest, it’s simple to make but feels a little more special than your everyday chocolate cake.

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Fudgy chocolate cake

This flourless chocolate olive oil cake is rich, deeply chocolatey, and wonderfully moist, with a subtle hint of orange that brings everything together. If you’re in the mood for another chocolate dessert, try my Gluten-Free Chocolate Lava Cake.

Made with just six ingredients, this cake gets its structure from almond flour and whipped egg whites rather than traditional wheat flour. The olive oil adds richness and moisture, while the orange zest brings a fresh citrus note that pairs beautifully with the chocolate.

It’s the kind of dessert that works just as well for a dinner party as it does for a weekend treat. Serve it with a little whipped cream and fresh fruit, or keep it simple with a dusting of powdered sugar.

What goes in: ingredient notes

Some NOTES about the main ingredients of this recipe are:

• Almond flour: Store-bought or homemade almond flour. It provides structure while keeping the texture tender,
• Eggs: Room temperature eggs are better. You’ll separate the yolks from the whites.
• Olive Oil: Adds richness and moisture. A good-quality olive oil with a mild flavor works well.
• Orange: Fresh orange zest adds a subtle citrus flavor that complements the chocolate.
• Chocolate: Semisweet or bittersweet chocolate (60–70% cocoa) for the deepest flavor. Use good-quality chopped semisweet chocolate for the best flavor.

How to make this chocolate olive oil 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 ¾ cup of sugar and the olive oil to the chocolate and mix. Add the orange zest, 4 egg yolks, and almond flour, and mix until well incorporated.

In another bowl, beat the egg whites with the remaining sugar (¼ cup) until firm peaks form. 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. Use gentle folding motions to keep the mixture airy.

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

Let the cake cool before removing it from the pan. Dust with powdered sugar just before serving. Serve with whipped cream and fresh oranges, or a scoop of ice cream.

Store the cake covered in the refrigerator for up to 5 days. This cake also freezes well. Wrap it in aluminum foil, place it in an airtight container, or use a freezer bag.

To reheat, microwave a slice for about 20 seconds or warm it in a medium oven (350°F) for 5–10 minutes.

Good to know: baking tips

• Whip the egg whites properly: Beat them until stiff peaks form. They help give the cake its structure, so this step matters.
• Fold gently: Use a rubber spatula and gentle folding motions when combining the egg whites with the chocolate mixture. This helps retain the air incorporated during whipping.
• Don’t overbake: The center should still look slightly moist when you take the cake out of the oven. This is important for its fudgy texture.
• Let it cool before slicing: Allow the cake to cool completely before removing it from the pan, so it has time to set.

You might wonder: FAQ

Can you taste the olive oil in the cake? The olive oil adds richness and moisture, but it works alongside the chocolate rather than overpowering it. Choose a good-quality olive oil with a mild flavor if you prefer a more subtle taste.

How do I know when the cake is done? Bake for 35 minutes. The center should still look slightly moist rather than completely dry. Avoid overbaking if you want to maintain its fudgy texture.

Can I make this cake ahead of time? Yes! You can prepare it ahead and keep it covered in the refrigerator until you’re ready to serve. It also freezes well.

Make it your own: serving options

• Whipped cream: Classic. A spoonful of lightly whipped cream balances the richness of the chocolate.
• Fresh oranges: Orange slices bring out the citrus notes in the cake.
• Fresh berries: Raspberries or strawberries add a fresh contrast.
• Vanilla ice cream: Serve a slice with a scoop of ice cream for an easy dessert.
• Powdered sugar: A simple dusting is all you need for a more finished look.

For more gluten-free chocolate recipes

• Chocolate lava cake (Easy recipe)
• Chocolate Orange Bundt Cake
• Black Forest Cheesecakes
• Sweet Potato Brownies

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