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Chocolate Olive Oil Cake

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"This may seem like an odd combination, but trust me - the olive oil adds a special richness to this decadent chocolate cake. This is the cake you want to make when you're looking to impress your foodie friends! The bonus for some is that this cake is also dairy free."
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1 h 40 m servings 317
Original recipe yields 8 servings (1 7-inch cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 7-inch baking pan and line with parchment paper.
  2. Place chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  3. Combine eggs and sugar in a large bowl; beat with an electric mixer until pale. Stir in melted chocolate and olive oil with a spatula until well combined. Combine almonds, flour, and cinnamon in a second bowl and add to chocolate mixture. Stir until well combined. Pour into the prepared baking pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely before slicing and serving.

Nutrition Facts

Per Serving: 317 calories; 21.3 28.5 5.4 42 17 Full nutrition

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