Chocolate Almond Olive Oil Cake Recipe

If you’re on the hunt for a cake that’s rich, moist, and a little bit unexpected, you’re in the right place. I absolutely adore this Chocolate Almond Olive Oil Cake Recipe because it brings together the deep, fudgy taste of cocoa with the nutty richness of almonds and the subtle fruitiness of olive oil. This is not your everyday chocolate cake—it’s got personality and a wonderfully tender crumb that’ll have you reaching for seconds (or thirds, no judgment here!). Keep reading, and I’ll share all the tips and tricks so you can bake it perfectly every time.

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Ingredients You’ll Need

For this Chocolate Almond Olive Oil Cake Recipe, I carefully picked ingredients that strike the perfect balance between rich chocolatey goodness and the wholesome character of almonds and olive oil. Using almond flour and unsweetened cocoa powder make the cake fudgy, while the olive oil adds a surprisingly luscious mouthfeel. Here’s what you’ll want to have on hand:

• Bob’s Red Mill Organic Unbleached All-Purpose White Flour: Provides structure but keeps the crumb tender; I love this brand for consistent baking results.
• Bob’s Red Mill Super-Fine Almond Flour: Adds moistness and a gentle almond flavor—try to use super-fine for the best texture.
• Unsweetened cocoa powder: For that rich, deep chocolate taste; Dutch-processed cocoa works well here.
• Baking soda and baking powder: Essential for just the right lift and crumb texture.
• Salt: Enhances the chocolate and almond flavors beautifully.
• Large eggs: Help bind everything together and add richness.
• Coconut sugar: Adds gentle sweetness with a hint of caramel, plus it pairs so well with almond flavors.
• Olive oil: I use a fruity extra virgin olive oil to elevate the cake’s moistness and flavor—it’s the secret to its tender crumb.
• Unsweetened vanilla almond milk: Keeps this cake dairy-free and adds subtle sweetness and vanilla notes.
• Dark chocolate chips: Melty pockets of chocolate in every bite—make sure to pick your favorite quality chips for the best results.
• Full-fat coconut milk (refrigerated overnight): For whipping into an airy, dairy-free frosting.
• Powdered sugar: Sweetens the coconut whipped cream frosting without graininess.
• Almond extract: Boosts the almond flavor and ties everything together in the frosting.
• Spiced sugared cranberries: Adds a festive touch and a pop of tart sweetness that cuts through the richness.

Variations

I love that this Chocolate Almond Olive Oil Cake Recipe is so adaptable—you can make it your own depending on the occasion or your pantry staples. Over the years, I’ve found there are a few tweaks I like to try, and I invite you to experiment too!

• Nut-Free Variation: Swap almond flour with oat flour for a similar texture if you or your guests are nut-allergic—I’ve done this and it’s still delicious.
• Vegan Version: Substitute eggs with flax eggs (1 tablespoon flax + 3 tablespoons water per egg) and use maple syrup instead of coconut sugar for a fully vegan cake.
• Spice it Up: Add a pinch of cinnamon or cayenne pepper for warmth and a subtle kick—I added cinnamon one holiday season and my family went nuts for it.
• Chocolate Upgrade: Use a mix of dark chocolate chunks and espresso powder to intensify the chocolate flavor—it gives the cake a mocha twist I adore.

How to Make Chocolate Almond Olive Oil Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350ºF. Then, line your 8×8 inch baking dish with parchment paper—make sure to leave enough hanging over two sides like handles, which will make lifting the cake out way easier later. A light spray of olive oil or nonstick spray on the parchment helps the cake release beautifully. Trust me, this step saves you a lot of heartache.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking soda, baking powder, and salt until everything is evenly combined. This ensures the leavening agents and chocolate are distributed well for a nice rise and flavor throughout the cake.

Step 3: Whisk the Wet Ingredients

In a larger bowl, beat the eggs with coconut sugar, olive oil, and vanilla almond milk until you get a smooth, well-blended mixture. I find using a whisk or hand mixer helps break down the sugar quickly and creates a silky wet base.

Step 4: Combine and Add Chocolate

Add the dry ingredients gradually into the wet bowl and stir just until combined. Overmixing will toughen the crumb, so stop as soon as you see no more dry streaks. Gently fold in the dark chocolate chips last—these little bursts of melty chocolate are my favorite surprise in each bite.

Step 5: Bake and Cool

Pour the batter into your prepared pan, spreading evenly with a spatula. Bake for about 30 to 35 minutes—testing at 30 by inserting a toothpick or cake tester in the center helps avoid overbaking. It’s done when it comes out clean or with a few moist crumbs. Place the pan on a wire rack and let the cake cool completely before lifting it out using the parchment handles.

Step 6: Make the Coconut Milk Frosting

For the frosting, chill a medium mixing bowl in the freezer for 5 minutes — this helps the coconut cream whip up light and fluffy. Open your chilled can of coconut milk and carefully scoop out just the solidified coconut cream (leave the liquid behind for smoothies or coffee). Whip this cream with a hand mixer until fluffy, then beat in powdered sugar and almond extract until smooth.

Step 7: Frost and Garnish

Spread the coconut frosting evenly over the cooled cake—it’s so creamy and light, you won’t believe it’s dairy-free. Top with spiced sugared cranberries for a festive, tart contrast and a pretty pop of color that makes this cake party-ready.

How to Serve Chocolate Almond Olive Oil Cake Recipe

Garnishes

For me, the spiced sugared cranberries are non-negotiable—they add a festive sparkle and a tart pop that complements the chocolate and almond notes perfectly. You can also try toasted sliced almonds for crunch or a dusting of cocoa powder if you want something simple but elegant.

Side Dishes

I usually enjoy this cake with a cup of freshly brewed coffee or a rich black tea. If you want to keep it light, a scoop of dairy-free vanilla ice cream or some fresh berries on the side beautifully rounds out the dessert.

Creative Ways to Present

For holiday gatherings, I like to slice the cake into small squares, place them on a decorative platter, and scatter extra sugared cranberries and edible flowers on top for a wow factor. You can also serve single slices with a drizzle of warm chocolate sauce or a dusting of cinnamon sugar for extra flair.

Make Ahead and Storage

Storing Leftovers

I store leftover Chocolate Almond Olive Oil Cake Recipe covered tightly in the fridge. The frosting stays fresh and creamy for up to 4 days, and the flavors actually have a chance to deepen overnight, which is a nice bonus if you can wait that long!

Freezing

If you want to freeze the cake, I recommend freezing it unfrosted. Wrap it tightly in plastic wrap and aluminum foil, then thaw in the fridge overnight before frosting. This keeps the texture spot-on and avoids any frosting separation.

Reheating

Leftover slices are great at room temperature, but if you want the cake warm, gently heat it in the microwave for 10-15 seconds. I skip the frosting for warmth and add a scoop of ice cream or a spoonful of whipped cream to complement it.

FAQs

Final Thoughts

This Chocolate Almond Olive Oil Cake Recipe has become one of my absolute favorites for special occasions or whenever I want a chocolate fix that feels a little elegant and a lot wholesome. It’s approachable, doesn’t require many fancy tricks, and the combination of flavors is just next-level delicious. I’m confident that once you try it, it’ll become a go-to in your baking repertoire, just like it did for me. So, don’t hesitate—bake it for your family or friends and watch everyone fall in love with every fudgy, nutty, and perfectly moist bite.

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