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Flourless olive oil chocolate cake

Gluten-Free Olive Oil Chocolate Cake

5 from 4 votes
Delicious gluten free, flourless olive oil chocolate WITHOUT butter and flour (also dairy free). Super easy chocolate cake recipe that is perfect for all the chocolate lovers.
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Prep Time: 15 minutes
Baking Time: 35 minutes
Total Time: 50 minutes
Servings: 8


For the cake

  • 7 ounces (200 g) dark chocolate (70% or 55-60% for a sweeter taste) + more for topping is desired
  • 4 eggs
  • 1 cup (160 g) brown sugar
  • 2 cups (200 g) almond flour or grind whole almonds in a food processor
  • ½ package (9 g) (9 g) baking powder
  • ½ cup (120 ml) olive oil (120 ml)


For the cake

  • Preheat the oven to 180°C.
  • Melt the chocolate in the microwave (at 650W, stirring every 20s). Wait around 10 minutes for it to cool down.
  • In a large bowl, whisk the eggs with the cane sugar until the mixture becomes frothy.
  • Add the olive oil and the melted chocolate and combine.
  • Finally add the baking powder and the ground almonds.
  • Pour the cake batter into a greased cake tin.
  • Bake it for 35 to 40 min at 180°C or until a tester comes out clean. If not clean, put the cake back in the oven for a few minutes.
  • Let it cool completely before serving (this cake tastes best when cooled). When cold, drizzle some more melted chocolate on top if you'd like.


  1. You can either buy almond flour or grind whole almonds in a blender or a small food processor. You can also replace the almonds with hazelnuts or cashew nuts.


Calories: 545kcal | Carbohydrates: 45g | Protein: 10g | Fat: 40g | Saturated Fat: 10g | Fiber: 5g | Sugar: 36g
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