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

Prep Time25 mins
Cook Time45 mins
Course: Dessert
Servings: 8 people
Calories: 434kcal
Author: Gluten Free & More


  • 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
  • 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


  • 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 Facts
Chocolate Olive Oil Cake
Amount Per Serving
Calories 434 Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 4g20%
Trans Fat 0.01g
Polyunsaturated Fat 2g
Monounsaturated Fat 14g
Cholesterol 61mg20%
Sodium 168mg7%
Potassium 198mg6%
Carbohydrates 37g12%
Fiber 5g20%
Sugar 29g32%
Protein 8g16%
Vitamin A 96IU2%
Vitamin C 35mg42%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cake De La Rosa Olive Oil Strawberries
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