Chocolate Olive Oil Cake

4.95 from 18 votes

This chocolate olive oil cake is so easy to make, and is moist from the ground almonds and olive oil. It's the perfect snacking cake, and is sure to impress!

Prep Time10

Cook Time30

Total Time40

Course: Cake

Cuisine: Spanish

Diet: Vegetarian

Servings: slices

Calories: 223.15kcal

Author: Lauren Aloise

Ingredients

⅔ cup all-purpose flour
¼ cup almond flour
¾ cup sugar
⅓ cup Dutch processed cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 egg
1 egg yolk
½ cup full fat Greek yogurt
½ cup strong black coffee
¼ cup extra virgin olive oil
1 teaspoon vanilla extract
powdered sugar (optional) for garnish

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Prepare an 8-inch round cake pan by greasing the bottom with butter, and then placing a round cut out of parchment paper on the bottom. Grease the parchment and the sides of the pan, then sprinkle with flour. Tap out any excess flour and put aside for when the batter is ready.
Combine all of the dry ingredients (flour, almond flour, sugar, cocoa powder, baking soda, baking powder, and salt) in a bowl and whisk until blended.
Combine the wet ingredients (egg, egg yolk, Greek yogurt, olive oil, vanilla, and hot coffee) in another bowl and whisk well.
Add the wet ingredients to the bowl of dry ingredients, and mix well (using an electric mixer if possible). Mix on medium for a couple of minutes, scraping down the sides if necessary.
Pour the chocolate olive oil cake batter into the prepared pan and place in the oven on the center rack for 25-35 minutes. Check at 25 minutes and remove once a toothpick inserted in the center of the cake comes out clean. In my oven, the perfect bake time is exactly 32 minutes!
Cool for about 15 minutes in the pan, then remove onto a wire cooling rack. Dust with powdered sugar and enjoy.

Notes

Yield: This recipe is for one 8-inch pan. Double or triple to make a larger cake.
Olive Oil: This cake is delicious thanks to good quality extra virgin olive oil. If you want a strong olive oil taste, use a flavorful oil like a fruity arbequina olive oil. If you do not want to taste the oil, use a mild oil.
Serving Suggestions: Serve with powdered sugar, fresh whipped cream, berries, or even stuffed with jam. I don't frost this cake, but a light layer of cream cheese frosting would be yummy.
Storage: Store on the counter at room temperature for up to four days. In the fridge, it lasts a week. If it's well wrapped in plastic wrap and foil, it freezes for up to 1-2 months.

Nutrition