Flourless Chocolate Almond Olive Oil Cake

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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.

Flourless Chocolate Almond Olive Oil Cake

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.

Flourless Chocolate Almond Olive Oil Cake

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. 

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Flourless Chocolate Almond Olive Oil Cake

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Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes
Servings: 10
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.


  • 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


  • Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with olive oil and line the bottom with parchment.
  • 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.
  • In a medium bowl, combine the almond meal, baking soda and sea salt.
  • 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.
  • 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.


Adapted from Nigellissima by Nigella Lawson


Calories: 264kcal | Carbohydrates: 23g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 49mg | Sodium: 133mg | Potassium: 66mg | Fiber: 2g | Sugar: 20g | Vitamin A: 71IU | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cake
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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