Chocolate Olive Oil Cake
There’s something comforting about the smell of a freshly baked cake in the kitchen. And when it’s a chocolate cake, it takes the excitement to another level. This Chocolate Olive Oil Cake is a modern twist on the classic chocolate cake. Rich, moist, and gluten-free, this cake is a perfect treat for any occasion and best of all it’s easy to make.
This recipe is created with the finest ingredients including De La Rosa Organic Extra Virgin Olive Oil and De La Rosa Balsamic Vinegar. The olive oil adds moisture and a unique flavor profile to the cake, making it rich and decadent. You top this cake with strawberries that are mixed with some sugar and balsamic vinegar. This mixture adds some tartness to this cake giving your taste buds all the flavors to enjoy.
With its rich chocolate flavor and moist texture, this Chocolate Olive Oil Cake is sure to become your new favorite dessert. Whether you’re entertaining guests or simply treating yourself, this gluten-free delight is the perfect way to satisfy your sweet cravings.
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Chocolate Olive Oil Cake
Ingredients
- 6 tablespoons unsweetened cocoa powder
- 1 tablespoon instant espresso or coffee
- ½ cup boiling water
- 1 tablespoon pure vanilla extract
- 1 ½ cup gluten-free blanched almond flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher or fine sea salt
- ⅔ cup De La Rosa Organic Extra Virgin Olive Oil , plus more for greasing the pan
- 1 cup plus 1 tablespoon sugar
- 3 large eggs
- 1 pint strawberries , sliced
- 1 tablespoon De La Rosa Balsamic Vinegar
- Powdered sugar
Instructions
- Preheat oven to 325°F. Brush a 9-inch springform pan with olive oil, line the bottom with parchment paper, and lightly brush the parchment.
- In a small bowl, whisk together the cocoa powder and espresso powder. Add boiling water and stir until smooth. Stir in vanilla and let cool.
- Whisk together the almond flour, baking soda, and salt in a mixing bowl until there are no lumps.
- Combine ⅔ cup olive oil, 1 cup sugar, and eggs in a mixer fitter with the paddle attachment and beat for 3 minutes on medium-high speed. Reduce speed to medium and add the cocoa mixture, Scape down the sides of the bowl. Turn the mixer to low and slowly add the almond flour mixture. Give a final mix with a spatula to ensure all the ingredients are mixed and pour into the prepared pan.
- Bake for 40–45 minutes or until the sides look set and a cake tester comes out clean.
- While the cake is baking, mix the strawberries with 1 tablespoon of sugar and balsamic vinegar. Let sit.
- Let cake cool in the pan for 10 minutes the remove from the pan and let cool on a wire rack.
- Dust cake with powdered sugar and serve with strawberries.
Nutrition
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