Gluten Free Chocolate Cake with Olive oil

  • Prep time 20min (+40min baking)
  • Serves 6
  • Cake tin 8 inch / 20 cm
gluten freesugar free

Not you usual chocolate cake, but the olive oil gives it this deep rich flavour I can’t even describe. If you have a really strong olive oil, don’t be afraid, it will be the best. I’m using New Zealand’s finest Olive Black which is owned by my very dear friend who is pouring his heart and soul into this olive oil… And you can taste it, his olive oil takes me back home or to the Croatian coast where I would dip a big loaf of spongey white bread into the best olive oil you can get your hands on… that kind is not sold in stores. We would use it for fresh fish that my uncle the fisherman would catch or simply pour it over pasta and add some garlic, simple but with the right ingredients, absolutely divine. My grandmother would laugh at me if I would tell her I will make a cake with olive oil, but be sure that she would sneak in the kitchen and we would find chocolate clues at the corner of her lips… My sweet grandma!


  • ⅔ cup olive oil
  • 6 Tbsp cacao powder
  • ½ cup boiling water
  • 2 Tbsp vanilla
  • 1 and ½ cup almond flour or 125g spelt flour
  • ½ tsp baking soda
  • pinch of salt
  • 1 cup coconut sugar
  • 3 eggs

Heat the oven to 170°C, prepare the cake tin. Mix cacao powder with boiling water, mix until you have a chocolate paste. Mix in the vanilla and set aside. In another bowl mix almond flour, baking soda and salt.  In the third bowl whisk olive oil, eggs and coconut sugar (for about 3 min). Mix in chocolate paste and the almond flour mix. Put the batter in the cake tin and bake it for about 40min. Serve with a wonderful chocolate ganache or ice cream.

  • Rina Faynerman

    Will work with any oil and flour do u think?
    I have coconut

    • teresamisu

      Hi! It will work with coconut oil but not with coconut flour, as it absorbs a lot of liquid. Buckwheat flour could work as well. 😉