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Chocolate Olive Oil Cake Recipes

VEGETARIAN: Cakes contain eggs.

After hearing what seemed like endless praises of chocolate olive oil cakes, we finally gave in and tried these three cakes with Vervana Black Label EVOO and Blood Orange Flavored Olive Oil …Boy, were they good!

But are they healthy? Well, besides about 1 cup of sugar in each cake, the ingredients we use all pretty good for you…For example:

  • In all three cakes, we substitute almond meal, hazelnut meal or coconut flour for regular white flour (more on this below under the recipes). This not only means that they are gluten free, but they’re packed with nut or coconut goodness…healthy MCTs (medium chain triglycerides) and fiber from the coconut, and healthy monounsaturated fats, fiber, protein, vitamins and minerals from nuts. The additional fat and protein from the nuts or coconut will help balance the carb content from the sugar, and therefore the body will require less insulin to digest it (which means you get a healthier blood sugar response).
  • We use superfood olive oil instead of butter or canola oil in the cakes, which means more heart-healthy monounsaturated fats, not to mention antioxidant polyphenols.
  • Less sugar than many other chocolate cakes and no sugary frosting (they’re so moist, they don’t need any! If you feel the need for a “frosting,” try a drizzle of olive oil for an even healthier cake.);
  • Organic eggs lend additional protein and nutrients; and
  • Unsweetened dark cocoa powder, which brings powerful antioxidant flavanols to the table, not to mention a number of minerals.

At the end of the day – or your meal – you can feel good about indulging in these guilt-free cakes – just remember, they do contain table sugar, so eat them in moderation.

Dark Chocolate & Almond Olive Oil Cake Recipe

Moist and not too sweet, this dark chocolate olive oil cake is surprisingly satisfying and delicious (even our young children tasters loved it!). Made with gluten-free almond flour or almond meal, it is flatter than a cake made from wheat flour (ours was almost like a brownie at about .75″ high); however, you get less carbs and more healthy fats, plus a handful of vitamins and minerals. Smooth Vervana Black Label Organic EVOO gives this rich cake a mild and buttery olive oil flavor.

Dark Chocolate Almond Olive Oil Cake Ingredients:

almond chocolate extra virgin olive oil cake made with Vervana Black Label organic EVOO
Dark Chocolate Almond Olive Oil Cake
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup filtered water, heated to a boil
  • 2 tsp pure vanilla extract
  • 1 1/2 cups of almond meal or almond flour
  • pinch of ground natural salt (less than 1/8 tsp)
  • 1/2 tsp baking soda
  • 2/3 cup Black Label Organic EVOO
  • 3 large organic eggs
  • 1 cup organic sugar or coconut sugar

To make Dark Chocolate Almond Olive Oil Cake:

  1. Preheat oven to 325 degrees F. Grease a 9″ round or square cake pan with olive oil.
  2. In a small bowl, stir together the hot water and unsweetened cocoa until you get a smooth liquid-y paste. Mix in the vanilla and set aside to cool to room temp.
  3. In another bowl, combine the almond flour or almond meal with the baking soda and a pinch of salt and mix will.
  4. In a third, larger bowl, combine the EVOO, sugar and eggs and blend with an electric mixer for about 3 minutes until the liquid thickens and is pale yellow in color.
  5. Blend in the cooled cocoa mixture, then slowly add the almond flour / almond meal mixture until the cake batter is well blended.
  6. Pour the batter into the oiled pan and bake for 45 minutes, or until a cake tester comes up almost totally clean (with a cake this moist, some stickiness is to be expected). Let cake cool, then serve with a dusting of cocoa powder or grated / shredded unsweetened coconut.

Mocha Coconut Olive Oil Cake Recipe

Of the three cakes, this one was the family favorite…it’s made much like the cake above, except we use hot coffee instead of water and coconut flour instead of a nut flour. We also added in some flaked coconut which gave it more texture. This cake rose the highest of the three – to about 1.5″ tall.

chocolate olive oil cake with coffee and coconut
Mocha Coconut Olive Oil Cake

Mocha Coconut Olive Oil Cake Ingredients:

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup strong hot coffee
  • 1 1/2 cups of coconut flour
  • 3/4 cup unsweetened shredded or flaked coconut
  • pinch of ground natural salt (less than 1/8 tsp)
  • 1/2 tsp baking soda
  • 2/3 cup + 1 Tbsp Black Label Organic EVOO
  • 3 large organic eggs
  • 1 cup organic sugar or coconut sugar

To make Mocha Coconut Olive Oil Cake:

slice of mocha coconut chocolate olive oil cake made with Vervana Organic Black Label EVOO extra virgin olive oil
  1. Preheat oven to 325 degrees F. Grease a 9″ round or square cake pan with olive oil.
  2. In a small bowl, stir together the hot coffee and unsweetened cocoa until you get a smooth liquid-y paste. Set aside to cool to room temp.
  3. In another bowl, combine the coconut flour with the baking soda, pinch of salt and shredded / flaked unsweetened coconut – mix will.
  4. In a third, larger bowl, combine the EVOO, sugar and eggs and blend with an electric mixer for about 3 minutes until the liquid thickens and is pale yellow in color.
  5. Blend in the cooled cocoa mixture, then slowly add the coconut mixture until the cake batter is well blended.
  6. Pour the batter into the oiled pan and bake for 45 minutes, or until a cake tester comes up almost totally clean (with a cake this moist, some stickiness is to be expected). Let cake cool, then serve with a dusting of grated or shredded unsweetened coconut.

Dark Chocolate, Hazelnut & Blood Orange Olive Oil Cake Recipe

For those who like orange-chocolate and chocolate hazelnut flavor combinations, this cake is extremely moist and rich with a delightfully sweet citrus flair.

Chocolate Hazelnut Blood Orange Olive Oil Cake Ingredients:

  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup very hot water
  • 1 1/2 cups of hazelnut flour or meal
  • pinch of ground natural salt (less than 1/8 tsp)
  • 1/2 tsp baking soda
  • 2/3 cup Crushed Blood Orange Flavored Olive Oil
  • 3 large organic eggs
  • 1 cup organic sugar or coconut sugar

To make Chocolate Hazelnut Blood Orange Olive Oil Cake:

Chocolate Hazelnut Blood Orange Olive Oil Cake
Chocolate Hazelnut Blood Orange Olive Oil Cake
  1. Preheat oven to 325 degrees F. Grease a 9″ round or square cake pan with olive oil.
  2. In a small bowl, stir together the hot water and unsweetened cocoa until you get a smooth liquid-y paste. Set aside to cool to room temp.
  3. In another bowl, combine the hazelnut flour with the baking soda and pinch of salt – mix well
  4. In a third, larger bowl, combine the Blood Orange Flavored Olive Oil, sugar and eggs and blend with an electric mixer for about 3 minutes until the liquid thickens and is pale yellow in color.
  5. Blend in the cooled cocoa mixture, then slowly add the hazelnut mixture until the cake batter is well blended.
  6. Pour the batter into the oiled pan and bake for 45 minutes, or until a cake tester comes up almost totally clean (with a cake this moist, some stickiness is to be expected). Let cake cool, then serve with a dusting of cocoa powder or finely grated orange rind.

Almond Flour vs. Almond Meal

In our first recipe above, we used almond meal rather than almond flour. What’s the difference? Made by grinding up skinless, blanched almonds, almond flour is slightly more processed than almond meal, which is ground almonds with the skin still on. Almond meal in recipes yields a bit more fiber, iron and calcium than almond flour, but the texture is also courser and it may lend a hint of bitterness (which we think complements the dark chocolate). Ultimately, whether to use almond flour or almond meal is a matter of personal preference.