Chocolate Almond Olive Oil Cake Recipe

If you’re on the hunt for a dessert that’s rich, moist, and just a little unexpected, this Chocolate Almond Olive Oil Cake Recipe is where it’s at. I absolutely love how it balances the deep chocolate flavor with the subtle nuttiness from almond flour and the silky texture that olive oil brings. Plus, topping it off with a fluffy coconut milk frosting and some spiced sugared cranberries takes it from simple cake to party-worthy treat. Stick with me—I’ll walk you through every step so you can nail this delicious cake in your own kitchen.

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Ingredients You’ll Need

This Chocolate Almond Olive Oil Cake Recipe blends common baking essentials with a few special touches to boost flavor and texture—like almond flour and coconut sugar. Don’t rush the shopping; picking the right quality flours and cocoa powder really makes a difference here.

• Bob’s Red Mill Organic Unbleached All-Purpose White Flour: Gives structure without weighing the cake down.
• Bob’s Red Mill Super-Fine Almond Flour: Adds moistness and a subtly nutty flavor; super important for the cake’s unique texture.
• Unsweetened Cocoa Powder: For that rich chocolatey depth—make sure it’s unsweetened for balance.
• Baking Soda and Baking Powder: Both help the cake rise perfectly without being too airy.
• Salt: Enhances all your flavors, especially the chocolate.
• Eggs: The binding agent that also adds richness.
• Coconut Sugar: I love this for a subtle caramel note—it’s less processed than regular sugar.
• Olive Oil: The star ingredient for moisture and a silky crumb; extra virgin works great here.
• Unsweetened Vanilla Almond Milk: Keeps the cake dairy-free and adds a hint of vanilla.
• Dark Chocolate Chips: Adds pockets of melty, gooey chocolate—optional but highly recommended.
• Full-Fat Coconut Milk (Refrigerated Overnight): Use just the creamy part for frosting—trust me, it whips up amazingly fluffy.
• Powdered Sugar: Sweetens and stabilizes the coconut milk frosting.
• Almond Extract: Just a touch takes the frosting to the next flavor level.
• Spiced Sugared Cranberries: They add a festive crunch and tart contrast—perfect for the holidays or any special occasion.

Variations

I’m a big fan of letting recipes evolve based on what you love or have on hand, and this Chocolate Almond Olive Oil Cake Recipe is no exception. I’ve tried a few tweaks that worked beautifully, and I encourage you to experiment!

• Add a hint of espresso powder: When I first added a teaspoon of instant espresso to the batter, it really amplified the chocolate flavor without tasting like coffee.
• Swap in different nuts: Sometimes I use hazelnut flour or even finely chopped toasted nuts for a change in crunch and taste.
• Make it vegan: Replace eggs with flax eggs and ensure your chocolate chips are dairy-free for a vegan-friendly dessert.
• Seasonal topping swaps: In summer, fresh berries or a berry compote shine, while in the fall, a sprinkle of cinnamon and chopped toasted pecans adds warmth.

How to Make Chocolate Almond Olive Oil Cake Recipe

Step 1: Prep Your Pan and Preheat

First things first—preheat your oven to 350ºF. Line an 8×8 inch baking dish with parchment paper, cutting it so it hangs nicely over two sides. This little overhang is a game changer because it makes lifting the cake out super easy once it’s baked. Don’t forget to lightly spray the parchment with olive oil or nonstick spray to ensure no sticking. I always get this step ready before mixing because it saves me scrambling later.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, super-fine almond flour, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined so you don’t get any pockets of cocoa or leavening agents. When I do this, I like giving it a good whisk because almond flour tends to clump a bit.

Step 3: Whisk Wet Ingredients

Grab a large bowl and whisk together your two eggs, coconut sugar, olive oil, and vanilla almond milk until everything is smooth and combined. This part is fun because you’ll see the coconut sugar start to dissolve, giving it a slightly caramel color. I find that whisking well here helps the cake have an even crumb later.

Step 4: Combine and Fold in Chocolate

Pour the dry ingredients into the wet and gently mix until just incorporated. Don’t overmix; a few streaks of flour are okay here. Overworking the batter can make the cake tough, and we want tender, not chewy. Last, fold in the dark chocolate chips. These melt into gooey little chocolate pockets that everyone fights over.

Step 5: Bake

Transfer the batter into your prepared pan and spread evenly. Pop it in the oven and bake for 30 to 35 minutes, or until a toothpick or cake tester comes out clean. The cake will smell incredible, and the edges will pull slightly away from the pan—two signs it’s ready. I always start checking at the 30-minute mark to avoid overbaking.

Step 6: Cool and Remove Cake

Set the pan on a wire rack and let the cake cool completely. This part is key because the cake firms up and is easier to frost when fully cooled. Then, use the parchment overhang to gently lift the cake out. You’ll love how neat this makes serving.

Step 7: Whip the Coconut Milk Frosting

Before you open the coconut milk can, refrigerate it overnight so the cream separates and firms up. Then, scoop the thick coconut cream into a chilled bowl (tip: chill the bowl in your freezer for 5 minutes beforehand—it whips better). Using a hand mixer, whip until light and fluffy.

Add the powdered sugar and almond extract, then whip again just until everything’s incorporated and creamy. The frosting will have a delicate, dreamy texture that pairs so well with the dense, fudgy cake.

Step 8: Frost and Garnish

Spread the frosting gently over your cooled cake. Then, scatter spiced sugared cranberries on top for a festive pop of color and flavor. The tartness of the cranberries balances the richness wonderfully—I discovered this combo during last year’s holidays and it quickly became a family favorite.

How to Serve Chocolate Almond Olive Oil Cake Recipe

Garnishes

I usually keep it simple with spiced sugared cranberries because they add tartness and sparkle, but you can also use toasted sliced almonds for crunch or a light dusting of cocoa powder for an elegant finish. Fresh mint leaves add a refreshing color contrast, too.

Side Dishes

This cake pairs beautifully with a scoop of dairy-free vanilla ice cream or a cup of freshly brewed espresso. For a fruitier note, serve alongside roasted berries or an easy berry compote—perfect if you want to brighten up the chocolate richness.

Creative Ways to Present

For special occasions, I like to slice this cake into neat squares and arrange them on a slate board with sprigs of fresh rosemary and extra sugared cranberries scattered around. Draping a festive ribbon around the platter turns it into an instant centerpiece that gets everyone talking.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake tightly covered in the fridge to keep the frosting fresh and prevent it from drying out. I usually pop the whole cake (lifted out with parchment) into an airtight container or wrap it well with plastic wrap. It stays delicious for up to 4 days.

Freezing

If you want to freeze, I recommend freezing the cake un-frosted wrapped tightly in plastic wrap and then foil. Once ready to serve, thaw it overnight in the fridge and then whip up the coconut frosting fresh for spreading. This keeps the frosting fluffy and avoids sogginess.

Reheating

Since it’s a moist cake, I don’t usually reheat it, but if you prefer it warm, a 10–15 second zap in the microwave per slice is enough to unleash the melted chocolate chips without drying it out. Just add frosting after warming to keep that creaminess.

FAQs

Final Thoughts

This Chocolate Almond Olive Oil Cake Recipe has quickly become one of my go-to cakes, especially when I want to impress without fussing too much. It feels both rustic and elegant, and offers something a little different from your usual chocolate cake. I love how it’s moist and rich but not overly heavy, and the coconut frosting with sugared cranberries? Pure magic. If you want a dessert that’s bound to get compliments and second helpings, I highly recommend giving this a try. Trust me, your kitchen (and family) will thank you!

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