Almond Flour Chocolate Cake with Olive Oil cravings hit me hard on random weeknights, usually when I should be folding laundry. I wanted something rich, not fussy, and made with pantry basics I always have. That is how my go-to cake was born. It is a one-bowl, whisk-and-bake situation with big chocolate flavor and a tender crumb that stays moist for days. If you want a dessert that feels special but cooks like a weeknight treat, you are in the right place. Let’s bake together and make the whole kitchen smell like a chocolate hug.
This chocolate olive oil cake is:
I keep coming back to this recipe because it is fast, flexible, and wildly satisfying. The texture is soft and fudgy, the slice holds together perfectly, and you do not need a mixer. Just a bowl, a whisk, and good cocoa. The star combo is almond flour and olive oil, which makes a cake that is tender and flavorful without being heavy. It is the kind of dessert that tastes even better on day two.
It is also one of those cakes that fits lots of moments. Date night in? Yes. Office treat? Totally. Gluten-free friendly gathering? This cake has you covered. For birthdays, I add a shiny chocolate glaze and fresh berries. For low-key nights, a cloud of whipped cream does the trick. If you love deep, clean chocolate flavor, this will be your new standby.
Why almond flour and olive oil work
Almond flour adds gentle nuttiness and gives the crumb a naturally moist feel. Olive oil keeps things tender and makes the cake stay fresh longer than butter-based cakes. You get a mellow fruitiness from the oil that blends with cocoa in a way butter cannot. Bonus points for being simple to whisk together and easy to digest for a lot of folks. When people ask how this cake is so lush without butter, I point to that duo and smile.
If you are into chocolate bakes that also happen to be lower in carbs, you might love my go-to weeknight pick, this keto chocolate cake. Same decadent vibe, slightly different path.
When I say this is my Deliciously Moist Almond Flour Chocolate Cake with Olive Oil, I mean it. The name tells you exactly what you get on your fork.
variations on chocolate olive oil cake
Once you bake the base cake a couple times, you will know it by heart and start playing. I like to split the batter between two 6-inch pans for a petite layer cake with whipped cream in the middle. Another favorite tweak is adding a handful of mini chocolate chips to the batter for extra pockets of melted goodness. A spoonful of instant espresso powder deepens the chocolate without making the cake taste like coffee.
Topping ideas
Keep it simple with powdered sugar, or go classic with a glossy chocolate glaze. I love a light spoon of olive oil and a sprinkle of flaky salt over the glaze for a sweet and salty finish. Fresh berries are beautiful. Chopped toasted almonds add crunch. For a cool summer pairing, serve slices with a scoop of creamy almond milk ice cream.
Feeling fancy but not in a baking mood? This batter also makes lovely cupcakes. Bake for a shorter time, then swirl with chocolate frosting or sweetened whipped cream. However you dress it, the cake always lands just right. It is still that Deliciously Moist Almond Flour Chocolate Cake with Olive Oil at heart.
ingredients for chocolate olive oil cake
What you will need
- Almond flour 2 cups, fine blanched works best for a smooth crumb.
- Unsweetened cocoa powder 3/4 cup, use a good Dutch process or natural cocoa you love.
- Baking powder 1.5 teaspoons, for lift.
- Baking soda 1/2 teaspoon, helps with rise and tenderness.
- Fine sea salt 1/2 teaspoon, balances sweetness.
- Granulated sugar 3/4 cup, or coconut sugar for a deeper taste. You can do half sugar and half brown sugar too.
- Eggs 3 large, at room temperature if possible.
- Extra virgin olive oil 1/2 cup, go for a mild, fruity one.
- Milk 3/4 cup, dairy or a rich plant milk like almond or oat.
- Vanilla extract 2 teaspoons, simple and perfect.
- Hot water or hot brewed coffee 1/4 cup, to bloom the cocoa and intensify flavor.
- Optional add-ins mini chocolate chips, orange zest, or a pinch of cinnamon.
Ingredient tip: a mild olive oil keeps the flavor balanced. If your oil is very peppery, you might taste it in the final cake. Also, almond flour sacks can vary. If yours feels coarse, sift it first for a more tender crumb.
These amounts make one 9-inch round cake. For an 8-inch, bake a few minutes longer and look for the same doneness clues. For cupcakes, plan 14 to 18 minutes depending on your oven.
more chocolate desserts
If chocolate makes your heart happy, I have a few more easy favorites for you. Try the creamy chill of a no-bake chocolate cheesecake when you do not want to turn on the oven. Want soft and steamy in a hurry? The Instant Pot chocolate cake is a lifesaver on busy nights. Mix, pressure cook, and you are slicing in no time. And if you like handheld bites, peanut butter chocolate fat bombs in the freezer are always a win, but I will keep today focused on cake to keep things simple.
how to make chocolate olive oil cake
Step by step
- Prep the pan. Line a 9-inch round cake pan with parchment and lightly oil the sides. Set oven to 350 F.
- Whisk dry ingredients. In a big bowl, whisk almond flour, cocoa, baking powder, baking soda, salt, and sugar until there are no lumps.
- Add wet ingredients. Whisk in eggs, olive oil, milk, and vanilla. Mix until smooth and glossy.
- Bloom the cocoa. Pour in the hot water or coffee and whisk again. The batter will thin a little and get extra shiny.
- Bake. Pour into the pan and bake 28 to 34 minutes. The top should spring back when touched and a toothpick should come out with a few moist crumbs.
- Cool. Let the cake rest in the pan 10 minutes, then turn out onto a rack. Peel off parchment and cool completely.
- Finish. Dust with powdered sugar, drizzle with a simple chocolate glaze, or top with lightly whipped cream.
- Store. Cover and keep at room temp for 1 day or refrigerate up to 5 days. It stays tender thanks to olive oil.
“I made this for my partner’s birthday, and nobody guessed it used almond flour. It was rich, not too sweet, and stayed moist in the fridge for days. New family favorite.”
A quick note on texture: this Deliciously Moist Almond Flour Chocolate Cake with Olive Oil is moist even when fully baked, so do not wait for a totally dry toothpick. A few crumbs mean a fudgier bite. Also, if you are baking in a glass pan, check a few minutes earlier since it can hold heat differently.
Pan size and bake time tips
Two 6-inch pans bake in about 22 to 26 minutes. An 8-inch pan might need 32 to 36 minutes. Cupcakes need 14 to 18. Ovens vary, so trust your eyes and the springy top test. If the center dips a little, give it 2 more minutes and check again.
By the way, if you enjoy pressure cooker baking, you might also like the quick method in my Instant Pot cake post I mentioned earlier. It is a different technique, but the same pure chocolate mood.
Common Questions
Can I make this dairy free? Yes. Use almond milk or oat milk. The olive oil already keeps the cake dairy free.
What olive oil should I use? Choose a mild, fruity extra virgin olive oil. A very peppery oil can taste sharp in dessert recipes.
Can I swap almond flour for all purpose flour? Not 1 to 1. Almond flour behaves differently. If you want a similar vibe with wheat flour, reduce the milk slightly and expect a less tender crumb.
How do I keep the cake from sticking? Line the bottom with parchment and lightly oil the sides. Let it cool 10 minutes before turning out.
Can I freeze the cake? Yes. Wrap slices tightly and freeze up to 2 months. Thaw at room temp for best texture.
Ready to bake this beauty
Here is the short version of why I love this Deliciously Moist Almond Flour Chocolate Cake with Olive Oil. It is easy to make with pantry staples, bakes up soft and fudgy, and tastes incredible the next day. The almond flour and olive oil duo makes a cake that feels special without any complicated steps. If you want more to explore after you bake, I also adore learning from trusted bakers like Almond Flour Chocolate Cake with Olive Oil • The Bojon Gourmet, which inspired me to lean into olive oil for desserts.
Grab your whisk and let your kitchen smell like pure chocolate. I cannot wait for you to slice into this Deliciously Moist Almond Flour Chocolate Cake with Olive Oil and share it with your favorite people. If you try it, drop a comment and let me know how you topped yours. Happy baking and enjoy every bite.
Almond Flour Chocolate Cake with Olive Oil
Ingredients
Dry Ingredients
- 2 cups Almond flour, fine blanched Works best for a smooth crumb.
- 3/4 cup Unsweetened cocoa powder Use a good Dutch process or natural cocoa you love.
- 1.5 teaspoons Baking powder For lift.
- 1/2 teaspoon Baking soda Helps with rise and tenderness.
- 1/2 teaspoon Fine sea salt Balances sweetness.
- 3/4 cup Granulated sugar Or coconut sugar for a deeper taste.
Wet Ingredients
- 3 large Eggs At room temperature if possible.
- 1/2 cup Extra virgin olive oil Go for a mild, fruity one.
- 3/4 cup Milk Dairy or a rich plant milk like almond or oat.
- 2 teaspoons Vanilla extract
- 1/4 cup Hot water or hot brewed coffee To bloom the cocoa and intensify flavor.
Optional Add-ins
- 1 handful Mini chocolate chips For extra pockets of melted goodness.
- 1 teaspoon Instant espresso powder Deepens the chocolate flavor without tasting like coffee.
- 1 teaspoon Orange zest For a citrusy twist.
- 1 pinch Cinnamon For added warmth.
Instructions
Preparation
- Line a 9-inch round cake pan with parchment and lightly oil the sides. Set the oven to 350°F (175°C).
- In a large bowl, whisk together the almond flour, cocoa powder, baking powder, baking soda, sea salt, and granulated sugar until there are no lumps.
- Whisk in the eggs, olive oil, milk, and vanilla until smooth and glossy.
- Pour in the hot water or coffee and whisk again until the batter thins and becomes extra shiny.
Baking
- Pour the batter into the prepared pan and bake for 28 to 34 minutes. The top should spring back when touched, and a toothpick should come out with a few moist crumbs.
- Let the cake rest in the pan for 10 minutes, then turn it out onto a cooling rack. Peel off the parchment and cool completely.
Finishing Touches
- Dust with powdered sugar, drizzle with chocolate glaze, or top with lightly whipped cream.
