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Olive Oil Chocolate Cake


The recipe is from Health magazine. It is gluten-free and delicious. There is also the option to make it with flour.

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  • 2/3 c evoo, plus more for greasing pan
  • 6 tbs unsweetened cocoa
  • 1/2 c boiling water
  • 2 tsp vanilla extract
  • 1 1/2 c almond meal or 3/4 c plus 1 tbs flour
  • 1/2 tsp baking soda
  • salt
  • 1 c superfine sugar
  • 3 eggs


Servings 12
Preparation time 15mins
Cooking time 65mins


Step 1

Preheat oven to 325 degrees. Grease 9 inch springform pan with oil. Line the bottom with parchment paper. Sift cocoa into a bowl and whisk in boiling water until smooth, but somewhat pasty. Whisk in vanilla extract and set aside to cool. In a small bowl, almond meal with baking soda and salt. Place sugar, evoo and eggs into bowl and whisk or mix vigorously until mixture is creamy and thickened, about 3 mins. Beat in cocoa mixture. Slowly add almond mixture. Scrape down sides of bowl and stir a little with wooden spoon. Pour batter into prepared cake pan. Bake until sides of cake are set and tooth pick inserted comes out fairly clean. Let cool in pan on rack for 10 mins. Ease sides of cake with small spatula and take out of springform pan. Serve warm if desired.


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