Chocolate Olive Oil Cake


  • 1/2 Cup of Cacao Powder (50g)
  • 1/2 Cup of Strong, Hot Coffee (125ml)
  • 1 Teaspoon of Vanilla Essence
  • 1 & 1/4 Cups of Ground Almonds (150g)
  • 1 Teaspoon of Baking Powder
  • Pinch of Sea Salt
  • 1/2 Cup of Olive Oil (125ml)
  • 1 & 1/3 Cups of Coconut Sugar (200g)
  • 3 Eggs

This is heavenly. The olive oil makes it so beautifully moist, it doesn’t need icing. It’s completely irresistible served warm with a scoop of coconut yoghurt or dairy free ice cream (I love nobó). It would be perfect for a dinner party, make the batter before your friends arrive and then just pop it in the oven towards the end of dinner.

Chocolate Olive Oil Cake 4

Preheat the oven to 180’C. Whisk together the cacao powder, vanilla essence and coffee until smooth and thick.

In another bowl, combine the ground almonds, baking powder and sea salt.

In a large bowl, use an electric mixer to whisk together the olive oil, coconut sugar and eggs on high speed. Keep going for a few minutes until you have an airy golden mixture.

Gradually whisk in the cacao mixture until you have a glossy, smooth mixture.

Then add in the ground almonds gradually while mixing.

Grease a 9 inch cake tin with a little olive oil and pour in the batter.

Bake at 180’C for 35-40 minutes until a cake tester comes out clean. Leave it to cool a little before slicing.

You can sprinkle on a little coconut flour as dusting if you like.

22 Comments to Chocolate Olive Oil Cake

  1. Lisa says:

    Hi there!
    Just wondering can you make this cake without the coffee or substitute it for something else?

  2. Kay Davin says:

    Sounds delicious, I am allergic to eggs and I don’t think chia eggs would work here, would you have any other suggestions please Indy?

    • Indy Power says:

      I would try it with flax egg, I think it would work better than chia in this case. I haven’t tried it yet with this one though so would love to hear how it goes if you do!x

  3. Julie Young says:

    can you use rapeseed oil ? thanks

  4. Richie says:

    Just to be clear: it’s just olive oil you use, and not extra virgin olive oil? I assume the flavour of EVOO would be too strong?

  5. Jen says:

    Can you use caster sugar instead of coconut sugar if you’re too broke!? 🙂

  6. Mary Hamilton says:

    We don’t drink what else could I use maybe tea

  7. Pam says:

    Pls teach us a GF scone

  8. Mary says:

    Hi Indy. Looks delish, can’t wait to try it. How much sea salt please? Love your recipes, thanks!

  9. Aimee says:

    Hi Indy I think the salt measurement was omitted- can you please advise? Sorry if I overlooked. ????

  10. Kam says:

    Hi Indy i just made the chocolate olive oil cake it was the best cake recipe with a really lovely moist texture and definitely does not need icing so delicious i was eating more than i should lol addictive

  11. Kam Ghangass says:

    This is the best healthy cake recipe and i made it and tasted so delicious .

  12. TINA says:

    I have a nut allergy. How can I replace the almonds?

    • Indy Power says:

      You could try using ground sunflower seeds but I haven’t tried it with this recipe so I’m not sure if the flavour would work. Would love to know how it goes if you try it!x