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Chocolate olive oil cake recipe

150 ratings

This might be the ultimate, moist and squidgy chocolate cake recipe to have in your baking collection. Lightly spiced and made with ground almonds and mild olive oil, this makes a fantastic pudding or treat, which is also gluten- and dairy-free. What’s more, it’s super-easy to make – just mix and bake. See method

Serves 10
10 mins to prepare and 45 mins to cook, plus cooling
449 calories / serving
Vegetarian
Gluten-free
Dairy-free

Ingredients

165ml light in colour olive oil, plus extra for greasing
300g ground almonds
60g cocoa powder, plus extra for dusting
200g dark muscovado sugar
2 tsp vanilla bean paste or vanilla extract
½ tsp sea salt flakes
2 tsp mixed spice
2 tsp ground cinnamon
3 medium free range eggs

Each serving contains

Energy
1865kj
449kcal 22%
Fat
37g 52%
Saturates
5g 25%
Sugars
22g 24%
Salt
0.3g 5%

of the reference intake
Carbohydrate 23.1g Protein 9.7g Fibre 0.3g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm round springform tin and line with nonstick baking paper.

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Add all the ingredients, except the eggs, alongside 125ml boiling water to a large mixing bowl and whisk to combine. Crack in the eggs one at a time, whisking well until smooth.
Pour the batter into the prepared tin and bake for 45 mins or until a skewer inserted into the middle comes out clean.

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Allow to cool in the tin for 10 mins before removing and transferring to a wire rack. Serve while still warm as a pudding or leave to cool completely. Dust the chocolate cake with extra cocoa powder to serve. Store the cooked and cooled cake (or any leftovers) in an airtight container in the fridge for up to 4 days.

Tip: To make this into more of a pudding, you could serve with a dollop of dairy-free yogurt or crème fraîche (if not required to be dairy-free) on the side.

See more Baking recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.