Chocolate Almond Olive Oil Cake Recipe

If you’re searching for a dessert that’s luscious, moist, and just a little bit unexpected, this Chocolate Almond Olive Oil Cake Recipe is going to become your new favorite. I absolutely love how this cake marries rich chocolate with the subtle nuttiness of almond and the fruity brightness of olive oil. Plus, the whipped coconut cream frosting with spiced sugared cranberries on top makes it feel like a special celebration—even on a regular Tuesday.

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Ingredients You’ll Need

Gathering the right ingredients makes all the difference here—I especially recommend using high-quality olive oil and almond flour, which really bring out the cake’s signature flavors.

• Unbleached All-Purpose White Flour: I prefer organic for the cleanest flavor and texture.
• Super-Fine Almond Flour: Make sure it’s finely ground for a smooth batter and moist crumb.
• Unsweetened Cocoa Powder: Use Dutch-processed for a deeper chocolate taste.
• Baking Soda & Baking Powder: These give the cake just the right lift without drying it out.
• Salt: Enhances all the flavors, don’t skip or reduce it.
• Large Eggs: Help bind everything and add richness.
• Coconut Sugar: I love this natural sweetener for its caramel notes and lower glycemic index.
• Olive Oil: Choose a fruity, extra virgin variety—you’ll taste the difference!
• Unsweetened Vanilla Almond Milk: Adds moisture and subtle sweetness without overpowering the cake.
• Dark Chocolate Chips: Toss them in right before baking for melty pockets of chocolate throughout.
• Full-Fat Coconut Milk: Refrigerated overnight—only the thick cream part will be whipped for the frosting.
• Powdered Sugar: Sweetens the whipped coconut cream without being grainy.
• Almond Extract: The secret little touch that ties the whole cake together.
• Spiced Sugared Cranberries: Optional but highly recommended for that festive zing and sparkle on top.

Variations

I love playing around with this Chocolate Almond Olive Oil Cake Recipe depending on what I have on hand or the occasion. Don’t hesitate to customize it to your taste—it’s very forgiving!

• Nut-Free Variation: I once swapped almond flour for sunflower seed flour for a nut-free version, and it still turned out moist and delicious.
• Spice it Up: Adding a pinch of cinnamon or a dash of cayenne can add warmth and a fun twist this cake is happy to carry.
• Frosting Swap: For a simpler finish, try a dusting of powdered sugar instead of whipped coconut cream.
• Extra Chocolatey: Fold in some chocolate chunks or drizzle melted chocolate on top before serving for a royal chocolate fix.

How to Make Chocolate Almond Olive Oil Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350ºF. I like to line my 8×8 inch baking dish with parchment paper, leaving some overhang on two sides—that way, when the cake is cool, you can lift it straight out easily, no sticking or crumbling. Don’t forget to spray lightly with olive oil or nonstick spray to help it release perfectly.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking soda, baking powder, and salt. This helps distribute everything evenly and prevents clumps of cocoa or leavening agents in your cake.

Step 3: Combine Eggs, Sugar, Olive Oil, and Almond Milk

In a large bowl, whisk the eggs with the coconut sugar until the mixture looks smooth and slightly thickened. Then drizzle in your olive oil and vanilla almond milk, whisking until everything is fully combined. You’ll notice the batter looks silky and inviting—this is the magic of olive oil in action.

Step 4: Bring It All Together and Add Chocolate

Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix or you might lose that tender crumb everyone loves. Finally, fold in the dark chocolate chips for little bursts of melty goodness throughout the cake.

Step 5: Bake and Cool

Pour the batter evenly into your prepared pan and bake for about 30 to 35 minutes. I always check around the 30-minute mark with a cake tester or toothpick—it should come out clean or with a few moist crumbs attached. Once baked, set the pan on a wire rack and let it cool completely before lifting it out using the parchment overhang.

Step 6: Whip the Coconut Milk Frosting

After refrigerating your can of full-fat coconut milk overnight, carefully scoop the hardened cream into a chilled bowl (I pop my mixing bowl in the freezer for 5 minutes before starting). Using a hand mixer, whip the cream until fluffy, then add the powdered sugar and almond extract and whip again until smooth and spreadable.

Step 7: Frost and Garnish

Spread the whipped coconut cream frosting gently over the cooled cake. Don’t be shy with the spiced sugared cranberries on top—they add the perfect festive crunch and a pop of tart texture that this cake sings with.

How to Serve Chocolate Almond Olive Oil Cake Recipe

Garnishes

I always reach for spiced sugared cranberries on this cake—they add a festive sparkle and a bright tart note that contrasts beautifully with the rich chocolate. Occasionally, I sprinkle some toasted almond slivers or a dusting of cocoa powder for extra flair.

Side Dishes

Pair this cake with a strong cup of espresso or a cinnamon-spiced chai tea. I’ve also served it alongside fresh berries or a simple orange slice to highlight its almond and citrus undertones.

Creative Ways to Present

For holiday gatherings, I’ve shaped the cake into mini loaf pans or even cupcakes, frosting each and topping them with a single sugared cranberry for charm. Serving it on a rustic wooden board surrounded by nuts and fresh herbs really amps the cozy vibe.

Make Ahead and Storage

Storing Leftovers

Once frosted, I keep this cake covered tightly in the fridge. It stays moist and fresh for up to 4 days—though honestly, it rarely lasts that long in my house! Make sure to let the cake come to room temperature before serving for the best flavor and texture.

Freezing

I sometimes freeze the unfrosted cake wrapped well in plastic wrap and foil. When I’m ready to enjoy it, I thaw it overnight in the fridge, then whip up fresh coconut cream frosting to keep that topping light and fluffy.

Reheating

If you want to warm a slice, I find 10 seconds in the microwave revives the chocolate chips’ melty goodness without drying out the crumb. Avoid reheating with frosting on to keep that whipped coconut cream just right.

FAQs

Final Thoughts

I used to hesitate making cakes with olive oil, but this Chocolate Almond Olive Oil Cake Recipe completely changed my mind. It’s moist, flavorful, and super easy to pull together, and the coconut cream frosting feels like a lovely indulgence without being overwhelming. Whenever I bring this cake to a gathering, people always rave about it and ask for the recipe. I’m confident you’ll enjoy making it as much as eating it, which is the best kind of kitchen win. So go ahead—grab your mixing bowls, and treat yourself to this chocolatey almond delight!

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