Flourless Chocolate Olive Oil Cake

I am so excited to be sharing this chocolate cake recipe with you guys! It is so good! We seriously make this cake all the time!

I don’t really remember how I ran across the original recipe for this one, but somehow I was lucky enough to stumble across it.

I know it might look like a lot of ingredients and a lot of steps, but it’s really not too complicated to make, and the result is an incredibly delicious chocolate cake!

Flourless Chocolate Olive Oil Cake

A delicious flourless chocolate cake olive oil cake made with ground almonds.
Charlie
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Prep Time 10 mins
Cook Time 45 mins
Cooling Time 3 hrs
Total Time 4 hrs
Course Dessert
Cuisine American
Servings 8 slices
Calories

Ingredients
  

For the Chocolate Cake

For the Chocolate Ganache Frosting

Instructions
 

Make the Cake

  • Preheat your oven to 350°F (175°C).
  • Grease a 9-inch (22.5cm) springform pan with oil and line the base with parchment paper.
  • Add the almonds to a food processor, pulse several times to break them up, then process into a fine meal (60-90 seconds). Add baking soda and pulse to combine.
  • Add the cocoa powders to a heat safe bowl and whisk in the boiling water. Whisk in the vanilla and set aside to cool a little.
  • Using a hand mixer, or stand mixer fitted with the paddle attachment, beat together, on medium, the sugar, olive oil, and eggs for 3 minutes.
  • Turn down the speed to medium-low and with the mixer running, add the espresso powder, slowly pour in the cocoa mixture, and then slowly add the ground almonds. Mix until fully incorporated, scraping the bowl with a spatula as needed.
  • Pour the cake mixture into the prepared pan and bake for 45 minutes, or until a toothpick comes out mostly clean.

Make the Frosting*

  • Add chocolate and coconut oil to heat safe bowl and gently melt together by microwaving at 50% power 15-30 seconds at a time.
  • Add maple syrup and stir to combine, then add the almond butter and whisk until the frosting is completely mixed.

Cool and Frost

  • Let cool, in the pan, for 10 minutes. Then remove from pan and let cool completely, 1 – 2 hours.
  • Place the cake on a plate, pour the frosting on top, and use a small offset spatula to spread into an even layer.
  • Chill the cake, uncovered, in the refrigerator until the frosting has set, about 1 hour.
  • Then cut into 8 slices and enjoy!
  • Store on a plate, wrapped in foil, in the refrigerator, 3 – 5 days.

Notes

  • Dutch processed cocoa is also known as dark cocoa powder, or alkali cocoa powder. You can use any combination of your favorite cocoa powders, as long as it totals up to 6 tbsp.
  • Unsweetened chocolate is also known as bakers chocolate, or 100% cacao chocolate.
  • For best results, use an almond butter that has only almonds, or almonds and salt, as ingredients.
  • The frosting should be made as soon as the cake is put in the oven so it has time to sit out and cool. The recipe makes a bit too much for the top of the cake, but some people like to drizzle extra down the sides, so feel free to use as much or as little as you like. 🙂
 
Recipe adapted from Nigella
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