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flourless Olive Oil Chocolate Cake dusted with powdered sugar and topped with fresh berries

Olive Oil Chocolate Cake

This Olive Oil Chocolate Cake is flourless, easy to make, absolutely scrumptious! With only 6 ingredients, and less than 1 hour, you can have this at your table!
Course Dessert
Cuisine American
Keyword cake, chocolate, gluten-free, olive oil
Prep Time 15 minutes
Cook Time 25 minutes
Servings 9 slices
Calories 300 kcal
Author camila

Ingredients

Olive Oil Chocolate Cake

  • 1 cup chopped semi-sweet chocolate or chocolate chips (170 grams, 6 oz)
  • 3/4 cup extra virgin olive oil 177 ml
  • 2/3 cup granulated sugar 132 grams, 4.66 oz*
  • 4 large eggs room temperature, separated
  • 1 3/4 cup almond flour 168 grams, 5.93 oz
  • 3 tablespoons cocoa powder 22 grams, 0.78 oz

Instructions

Olive Oil Chocolate Cake

  1. Pre-heat oven to 350ºF. Grease and flour a 9” cake pan, or spray with non-stick oil and line it with a parchment paper on the bottom.
  2. Place chopped chocolate, or chocolate chips in a microwave safe bowl.
  3. Microwave chocolate for 15 second intervals, stirring in between, until all chocolate is melted.
  4. Add olive oil to the melted chocolate and whisk.
  5. Add granulated sugar and whisk until combined.
  6. Separate egg yolks from whites. Set whites aside.
  7. Add egg yolks to the cake batter and whisk until incorporated.

  8. Sift almond flour and cocoa powder over batter.
  9. Stir with a spatula until incorporated.
  10. Set this batter aside for a moment.
  11. Place egg whites in a large bowl. With an electric mixer, whip whites on high speed until you achieve stiff peaks, 3-5 minutes. When you flip over the bowl, the whites should stay in place, and that’s an indicative you’re done whipping.
  12. Add 1/3 of the egg whites to the chocolate batter. Fold with a spatula until incorporated.
  13. Add another 1/3 of the batter. Fold gently.
  14. Add the remaining 1/3 of the batter. Fold until incorporated, and a smooth and fluffy batter has formed.
  15. Pour batter on the bottom of the cake pan.
  16. Bake in the oven for 25-30 minutes.
  17. To know when the cake is baked, touch the top lightly with your finger. If the cake springs right back, it means it’s baked. If the cake sinks where you’ve touched it and doesn’t seem firm, and doesn’t spring back, you should keep baking, and checking every 5 minutes.
  18. Remove cake from the oven.
  19. Let it cool down for 15 minutes.
  20. Flip it onto a plate.
  21. Let the cake cool down a bit longer before serving.
  22. You can dust some powdered sugar on top, decorate with fresh fruit, or even make a chocolate ganache to decorate the top of the cake.

Storage

  1. Store at room temperature in an air tight container for up to 1 day, or in the fridge for up to 3 days (probably won’t last that long).

Recipe Notes

*I actually used caster sugar this last time, but I’ve made it with regular granulated sugar also and it worked perfectly.

Nutrition Facts
Olive Oil Chocolate Cake
Amount Per Serving
Calories 300
* Percent Daily Values are based on a 2000 calorie diet.