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Chocolate Olive Oil Cake (Gluten-Free, Dairy Free)
This recipe is what every chocolate cake should be: ultra moist, quick to make, and just sweet enough with a deep chocolate flavor.
5
from
2
votes
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
10
minutes
mins
Total Time
3
hours
hrs
20
minutes
mins
Course
Dessert
Cuisine
American
Servings
12
people
Calories
463
kcal
Equipment
9 or 10 inch round cake pan
Ingredients
1x
2x
3x
1 1/2
cups
Gluten-Free all purpose flour blend
3/4
cup
unsweetened cocoa powder
1
cup
granulated sugar
1
tsp
Kosher salt
1/2
tsp
baking soda
1/2
tsp
baking powder
1
cup
extra virgin olive oil
3
large eggs, room temperature
1
tbsp
vanilla extract
1 1/4
cups
unsweetened almond milk or reduced fat milk
1/2
cup
brewed coffee, cooled
Instructions
Preheat oven to 350 Degrees F.
Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
In a separate medium bowl, whisk together olive oil, eggs, vanilla, milk, and coffee until blended.
Add liquid to the flour mixture and mix together until no traces of flour remain.
Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out just clean.
Allow cake to cool in the pan for 20 minutes before inverting onto a cooling rack to cool for at least two hours.
Serve dusted simply with powdered sugar, or with a cherry compote and whipped cream if desired.
Nutrition
Calories:
463
kcal
Carbohydrates:
47
g
Protein:
6
g
Fat:
31
g
Saturated Fat:
5
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
21
g
Trans Fat:
1
g
Cholesterol:
61
mg
Sodium:
463
mg
Potassium:
156
mg
Fiber:
5
g
Sugar:
26
g
Vitamin A:
89
IU
Calcium:
97
mg
Iron:
2
mg
Keyword
chocolate, chocolate cake, Holiday
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