Flourless Olive Oil Chocolate Cake Recipe

I absolutely adore this Flourless Olive Oil Chocolate Cake Recipe because it feels like such a decadent treat without the fuss. Rich, fudgy, and silky smooth, it combines the deep, intense flavor of bittersweet chocolate with the subtle fruity notes of olive oil, creating a dessert that’s as elegant as it is simple. Plus, it’s naturally gluten free and dairy free, which means more people can indulge without worry. Whenever I make this cake, it feels like sharing something truly special with friends and family.

Why You’ll Love This Flourless Olive Oil Chocolate Cake Recipe

What really draws me to this Flourless Olive Oil Chocolate Cake Recipe is the unique marriage of flavors. The olive oil doesn’t overpower the chocolate but enhances it with a soft, savory touch that balances the sweetness perfectly. The texture is something I always look forward to—it’s incredibly moist and fudgy, almost like a rich chocolate truffle in cake form. Each bite melts on your tongue, yet the crust offers a slight crispness that keeps things exciting.

Beyond the taste, I love how approachable this recipe is. The steps are straightforward, and the ingredients are all pantry staples for me. It never feels like I’m spending hours in the kitchen, and the results are always impressive whether I’m baking for a casual weeknight dessert or a festive holiday gathering. This cake stands out because it’s naturally gluten free and dairy free without sacrificing any of the indulgence, which makes it a versatile choice for guests with dietary preferences or restrictions.

Ingredients You’ll Need

These ingredients are simple but essential, each playing a key role in building the perfect flavor, texture, and appearance for this luscious cake. The bitterness of high-quality chocolate is balanced by the fruity olive oil, and eggs provide the structure since there’s no flour involved.

• 8 oz bittersweet chocolate, chopped: Use good-quality chocolate to ensure a deep, rich flavor.
• 1/2 cup (115g) extra virgin olive oil: Adds a subtle fruity note and moistness to the cake.
• 1 tbsp vanilla extract: Enhances the chocolate’s natural flavors and adds warmth.
• 1 cup (200g) granulated sugar, divided: Balances the bitterness and helps with texture.
• 5 large eggs, separated and room temperature: Eggs create structure and give the cake its silky, fudgy consistency.
• Powdered sugar for dusting: Adds a simple, elegant finish on top of the cake.

Directions

Step 1: Preheat your oven to 350°F (175°C) and coat a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and secure the ring to ensure your cake doesn’t stick and releases easily.

Step 2: In a heat-safe bowl, combine the chopped bittersweet chocolate and olive oil. Melt them together over a pot of simmering water, making sure the bowl doesn’t touch the water to avoid overheating. Stir gently until smooth and remove from heat. Alternatively, melt in the microwave in 30-second bursts until fully combined.

Step 3: Stir the vanilla extract into the melted chocolate and olive oil mixture. Let this cool slightly while preparing the egg whites.

Step 4: Using a mixer, whip the egg whites on high speed until they start to become opaque. Gradually add half of the sugar (1/2 cup) while continuing to whip. Keep whipping until stiff peaks form, which usually takes about 3 minutes more.

Step 5: In a separate bowl, mix the remaining 1/2 cup sugar into the melted chocolate mixture, then beat in the egg yolks one by one for a smooth, creamy batter.

Step 6: Gently fold two scoops of the whipped egg whites into the chocolate batter to loosen it, then carefully fold in the remaining egg whites until the mixture has a smooth, airy consistency without any streaks.

Step 7: Pour the batter into your prepared springform pan and spread it evenly with a spatula. Bake for about 20-25 minutes, or until the cake has puffed evenly and the edges look set but the center is still slightly soft.

Step 8: Let the cake cool at room temperature for 30 minutes. It will deflate and develop cracks on top, which is a sign of its fudgy, luscious texture inside.

Step 9: Transfer the cake to the refrigerator and chill for at least 2 hours until completely cooled and firm. Run a knife around the edges before releasing the springform pan. Dust with powdered sugar, cocoa, or serve with your favorite toppings and enjoy!

Servings and Timing

This Flourless Olive Oil Chocolate Cake Recipe yields one 9-inch cake, which comfortably serves 8 to 10 people depending on how generous the slices are. The prep time is about 15 minutes, mainly for melting and mixing ingredients, while baking takes 20 to 25 minutes. Cooling at room temperature requires 30 minutes, followed by an additional 2 hours in the refrigerator for the cake to set perfectly. The total time from start to finish is around 50 minutes active plus chilling time.

How to Serve This Flourless Olive Oil Chocolate Cake Recipe

I love serving this cake slightly chilled or at room temperature, as both bring out different lovely textures—the chilled cake feels dense and fudgy, while room temperature softens it to a melting softness. You can dust it lightly with powdered sugar or cocoa powder for a simple but elegant look. If I’m feeling extra indulgent, I top it with a scoop of vanilla or coconut ice cream, which adds a cool, creamy counterpoint to the rich cake.

Fresh berries like raspberries or strawberries are my go-to accompaniment; their natural tartness balances the deep chocolate flavor beautifully. For special occasions, I enjoy adding a drizzle of homemade salted caramel or a rich chocolate ganache over the top to truly elevate the dessert. As for beverages, I find this cake pairs wonderfully with a bold red wine like Cabernet Sauvignon or a slightly sweet dessert wine. Non-alcoholic drinks like rich coffee or a frothy cappuccino work just as well.

For presentation, I slice the cake into modest wedges to highlight its dense yet airy texture. It’s perfect for both casual dinners or holiday gatherings. You can even plate individual servings with a dusting of cocoa, a few berries, and a fresh mint leaf for a restaurant-worthy finish at home.

Variations

One of the best parts of this Flourless Olive Oil Chocolate Cake Recipe is how adaptable it is. If you prefer a different flavor profile, I sometimes switch out the bittersweet chocolate for dark or semi-sweet chocolate, adjusting the sugar slightly to maintain balance. For a twist, adding a teaspoon of espresso powder enhances the chocolate’s depth without making it taste like coffee.

If you’re vegan, you can try using a flaxseed egg substitute for the eggs, but keep in mind the texture might be less airy and more dense. To keep it gluten free and dairy free, simply stick to the original recipe as written—it’s naturally suitable. For an extra citrus note, adding a teaspoon of orange zest brings a bright, fresh contrast to the richness that I find delightful.

On occasion, I experiment with olive oil varieties; a fruitier or peppery extra virgin olive oil can subtly change the cake’s flavor, making every batch feel unique. Baking in muffin tins instead of a single cake pan also makes charming individual servings that bake faster and are great for parties or picnics.

Storage and Reheating

Storing Leftovers

I store any leftover cake in an airtight container in the refrigerator to keep it fresh up to 4-5 days. Covering it tightly prevents it from drying out or absorbing other fridge odors. If the cake was topped with ice cream or ganache, I recommend storing those separately and adding them just before serving to maintain their textures.

Freezing

This cake freezes beautifully if wrapped tightly in plastic wrap and then placed in a freezer-safe container or bag. It keeps well for up to 2 months. When I freeze it, I usually slice it first, so I can thaw individual portions as needed. Thaw in the refrigerator overnight before serving for the best texture.

Reheating

Because this cake is dense and fudgy, I generally recommend serving it chilled or at room temperature rather than reheating. However, if you want it warm, I gently heat individual slices in the microwave in 10-second bursts, watching carefully to avoid drying it out. Adding a small scoop of ice cream or a drizzle of warm sauce after warming helps keep that beautiful moistness and elevates the flavor.

FAQs

Can I use regular vegetable oil instead of olive oil?

While you can substitute vegetable oil, I highly recommend using extra virgin olive oil for this recipe because it adds a lovely depth of flavor and fruitiness you won’t get otherwise. The olive oil is part of what makes this cake so special.

Is this cake really gluten free?

Yes! Since this recipe contains no flour at all, it’s naturally gluten free, making it perfect for those with gluten intolerance or celiac disease. Just be sure your chocolate is also certified gluten free if needed.

Can I make this cake ahead of time?

Absolutely! In fact, I find that making it a day ahead allows the flavors to deepen and the cake to set perfectly in the refrigerator. Just cover it tightly and keep it chilled until ready to serve.

What should I look for to know when the cake is done baking?

The edges of the cake should be set and slightly puffed, while the center remains a bit soft and slightly jiggly when you gently shake the pan. The cake will firm up as it cools, so it’s better to avoid overbaking.

Can I add nuts or other mix-ins to this cake?

Yes! Chopped toasted nuts like hazelnuts or almonds add a wonderful crunch that contrasts with the fudgy texture. Just fold them in gently before pouring the batter into the pan, keeping in mind it will slightly change the texture but add a fantastic flavor dimension.

Conclusion

I hope you’ll give this Flourless Olive Oil Chocolate Cake Recipe a try soon because it’s become one of my all-time favorites for a reason. It’s deceptively simple, richly satisfying, and perfect for anyone craving a luscious chocolate dessert without any gluten or dairy. Sharing this cake feels like giving a warm hug through food, and I know you and your loved ones will enjoy every bite as much as I do.

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