Everyday recipes, explained simply.

Olive Oil Chocolate Cake

Dark, fudgy and naturally gluten-free, made with ground almonds.

By The Food Gene Updated

  • Confident
  • Video
  • Vegetarian
  • Gluten-free
Prep
15 mins
Cook
35 mins
Rest or rise
30 mins
Serves
10
Level
Confident
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A slice of chocolate cake with berries

There is no flour here, just almonds, cocoa and dark chocolate. The middle stays soft and rich.

It sinks a little as it cools. That is how it should be.

Ingredients

Serves 10

Method

  1. Get ready

    Heat the oven to 170°C (150°C fan). Oil and line a 23 cm round tin.

  2. Melt

    Melt the chocolate with the oil over very low heat, or in a bowl over a pan of simmering water. Cool slightly.

  3. Whisk

    Whisk the eggs and sugar with an electric whisk for 4 minutes until thick.

    Timer: 4:00

  4. Fold

    Fold in the chocolate, then the almonds, cocoa and salt.

  5. Bake

    Pour into the tin and bake for 35 minutes, until the edges are set and the middle has a slight wobble.

    Timer: 35:00

  6. Cool

    Cool in the tin for 30 minutes before turning out.

    Timer: 30:00

Questions about this recipe

Is this cake really gluten-free?

Yes — it has no flour. Check that your chocolate and cocoa are labelled gluten-free if you are baking for someone with coeliac disease.