Almond Flour Chocolate Cake with Olive Oil
A rich and fudgy chocolate cake made with almond flour and olive oil, perfect for any occasion. Easy to make in one bowl with pantry staples.
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.
Notes
Store the cake covered at room temperature for 1 day or refrigerate for up to 5 days. It stays tender thanks to the olive oil. For variations, consider using mini chocolate chips or creating a petite layer cake with whipped cream.