Flourless Chocolate Almond Olive Oil Cake

Gluten-free and dairy-free, this flourless chocolate almond olive oil cake is still rich and fudgy and you can make the batter in 15 minutes.

This will probably offend some people, but I live for gluten. I am a carb gal through and through.

If I admit how fast I go through 5-pound sacks of all-purpose flour and bread flour, you will think I have a problem.

I bake at least twice a week from savory to sweet. Just the other morning I managed to whip up a batch of pizza dough before taking my son to preschool.

I let it slowly rise in the fridge, so it was ready in time for dinner.

To change up my baking routine, I made a flourless chocolate almond olive oil cake with almond meal and a little almond extract.

I felt out of my element, swapping out the butter and flour, but I loved the combination of chocolate, olive oil and almonds. 

For a flourless cake, every bite was very chocolatey, but still light. I dusted the top with lots of confectioners’ sugar and served each slice with a few fresh raspberries. 

Flourless Chocolate Almond Olive Oil Cake

• Author: Paige Adams
• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes + cooling
• Yield: Serves 8–10 1x
• Category: Cake
• Method: Baking
• Cuisine: Mediterranean

Print Recipe

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Ingredients

Scale 1x2x3x

• 2/3 cup extra virgin olive oil plus more for greasing pan
• 1/2 cup boiling water
• 6 tablespoons unsweetened cocoa powder, sifted
• 2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 1–1/2 cups almond meal
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 cup granulated sugar
• 3 large eggs
• Confectioners’ sugar for dusting

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Instructions

1. Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with olive oil and line the bottom with parchment.
2. In a small bowl, whisk the boiling water into the cocoa powder and then add the vanilla extract and almond extract. Set aside to cool slightly.
3. In a medium bowl, combine the almond meal, baking soda and sea salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the olive oil, sugar and eggs on medium speed until fully combined and thickened, about 3 minutes. With the mixer on low speed, add the cocoa mixture and then the dry ingredients. Transfer the batter to the prepared pan and bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out with a few crumbs.
5. Cool the cake in the pan on a wire rack for 10 minutes before carefully removing it. Serve warm or at room temperature dusted with confectioners’ sugar.

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Notes

Adapted from Nigellissima by Nigella Lawson

Keywords: flourless chocolate cake