This is an overhead image of a small plate with a slice of chocolate olive oil cake. A fork is cutting off a bite of cake. The chocolate cake is sprinkled with powdered sugar. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Soft & Fluffy Chocolate Olive Oil Cake

Chocolate Olive Oil Cake is fluffy, rich, chocolatey and deliciously decadent. Made with almond flour, this cake is naturally gluten free! 

Prep: 10 minCook: 30 minTotal: 40 min
Servings: serves 12 1x


  • 3/4 cup extra virgin olive oil
  • 3 eggs
  • 2/3 cup coconut sugar
  • 1 1/2 cups blanched almond flour
  • 1/2 cup cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • powdered sugar for sprinkling on top


  1. Preheat oven to 325F.
  2. Whisk together the olive oil, eggs, and coconut sugar in a large bowl.
  3. Add the almond flour, cocoa, baking powder, and salt to the bowl. 
  4. Whisk again until the dry ingredients are incorporated.
  5. Place a circle piece of parchment paper on the bottom of a 9 inch circle cake pan. Grease the pan with additional olive oil. 
  6. Pour the batter into the pan and spread it out evenly. 
  7. Bake for 30 – 35 minutes until the top is set and a toothpick comes out clean.
  8. Allow the cake to cool for 10 minutes in the pan.
  9. Use a butter knife to slide around the edges of the cake. Turn the cake over and tap on the bottom to release it from the pan.
  10. Place another plate on the bottom of the cake to flip it again so the top is facing up.
  11. Allow the cake to cool and come to room temperature.
  12. Sprinkle the top of the cake with powdered sugar and cut into 12 slices.

Nutrition Info:

  • Serving Size: 1 slice
  • Calories: 194
  • Sugar: 10.8g
  • Sodium: 115mg
  • Fat: 15.8g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 13.9g
  • Fiber: 1.5g
  • Protein: 2.8g
  • Cholesterol: 41mg
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