Chocolate Almond Olive Oil Cake Recipe

If you’re like me and adore chocolate desserts with a twist, then this Chocolate Almond Olive Oil Cake Recipe is going to become your new go-to. It’s rich, fudgy, and surprisingly light thanks to the olive oil, with a subtle almond sweetness that makes every bite feel special. Plus, that coconut milk frosting topped with spiced sugared cranberries? Absolute perfection. Stick with me—I’ll walk you through everything and share tips so your cake turns out amazing every time.

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Ingredients You’ll Need

Each ingredient here plays a big role in making this cake delicious and unique. I always recommend using good-quality olive oil and fresh almond flour for the best flavor and texture. The combination of flours keeps it tender but with a slight chew that I love.

• Bob’s Red Mill Organic Unbleached All-Purpose White Flour: Provides the structure needed for the cake.
• Bob’s Red Mill Super-Fine Almond Flour: Adds moistness and that nutty flavor that makes this cake stand out.
• Unsweetened Cocoa Powder: Use natural cocoa for a deep chocolate flavor without extra sweetness.
• Baking Soda and Baking Powder: These leavening agents ensure your cake rises perfectly and has a light crumb.
• Salt: Balances the sweetness and enhances the chocolate.
• Large Eggs: Bind everything and help provide structure.
• Coconut Sugar: A wonderful alternative to refined sugar that adds a subtle caramel note.
• Olive Oil: Makes the cake moist and tender, plus adds a lovely fruity undertone.
• Unsweetened Vanilla Almond Milk: Keeps it dairy-free and adds mild vanilla notes.
• Dark Chocolate Chips: Melting little pockets of chocolate throughout the cake is my favorite part.
• Full-Fat Coconut Milk (Refrigerated): For whipping into that silky frosting—make sure it’s chilled so the cream separates well.
• Powdered Sugar: Sweetens and thickens the coconut cream for frosting.
• Almond Extract: Just a touch enhances all those almond flavors.
• Spiced Sugared Cranberries: Adds festive flavor and a pretty garnish—totally optional but worth it!

Variations

I like to experiment with this chocolate almond olive oil cake recipe depending on the season or who I’m baking for. It’s super adaptable, so feel free to make it your own and have fun with it!

• Nut-Free Version: Substitute the almond flour with extra all-purpose flour and skip the almond extract—though I promise the almond adds something magical!
• Spiced Cake: Add a teaspoon of cinnamon or a pinch of chili powder to the batter for a warm twist. I tried the cinnamon once around the holidays, and it really took the cozy factor up a notch.
• Different Toppings: Instead of sugared cranberries, try fresh berries or a sprinkle of toasted almonds.
• Vegan Adaptation: You can swap eggs with flax eggs and ensure the chocolate chips are vegan, but the texture will be slightly different—still delicious, though!

How to Make Chocolate Almond Olive Oil Cake Recipe

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350ºF. Line an 8×8 inch baking dish with parchment paper, leaving enough overhang on two sides to easily lift the cake out later—trust me, this little step saves a lot of stress. Lightly spray the parchment with olive oil or a nonstick spray to make sure the cake releases cleanly once it’s baked.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, almond flour, unsweetened cocoa powder, baking soda, baking powder, and salt. Whisking them before adding to the wet ingredients helps everything distribute evenly so you don’t get any weird dry spots in your cake.

Step 3: Mix Wet Ingredients and Combine

In a large bowl, whisk the eggs, coconut sugar, olive oil, and almond milk until smooth and combined. Then gently fold in the dry ingredients until you just see no streaks of flour—don’t overmix here. Finally, fold in the dark chocolate chips. Those little melty pockets of chocolate are what makes this cake irresistible.

Step 4: Bake and Cool

Pour the batter into your prepared pan and spread it evenly. Bake for about 30 to 35 minutes. You’ll want to check with a toothpick or cake tester near the 30-minute mark—it should come out clean or with just a crumb or two attached, but not wet batter. Once done, set the pan on a wire rack and let the cake cool completely before moving on.

Step 5: Whip the Coconut Milk Frosting

Here’s the frosting magic. Put a medium mixing bowl in the freezer for 5 minutes to chill it—this helps with whipping. Open your chilled can of full-fat coconut milk without shaking it, scoop out the hardened cream (save the leftover liquid for smoothies!). Using a hand mixer, whip the cream until it’s fluffy and light. Then add powdered sugar and almond extract and whip again until soft peaks form.

Step 6: Frost and Garnish

Spread the coconut cream frosting evenly over your completely cooled cake. If you want to get a little festive, top with spiced sugared cranberries for that perfect holiday touch. If not, fresh berries or a dusting of cocoa powder work just as well.

How to Serve Chocolate Almond Olive Oil Cake Recipe

Garnishes

I usually go with spiced sugared cranberries for that festive pop of flavor and color—they add a little tartness that balances the richness beautifully. Sometimes a few fresh mint leaves on top make it feel extra special, too.

Side Dishes

This cake pairs wonderfully with a simple cup of coffee or a chai latte. If you’re serving it for dessert, some lightly whipped coconut cream or fresh berries on the side never hurt. I love how the almond and chocolate mingle with those flavors.

Creative Ways to Present

For special occasions, I like to cut the cake into squares and place each one on a pretty dessert plate, then drizzle a little melted dark chocolate over the top for a dramatic look. Festive sprinkles or edible gold leaf make it feel party-ready. For a rustic approach, serve on a wooden board with a scattering of nuts and cranberries around.

Make Ahead and Storage

Storing Leftovers

I store leftover cake in an airtight container in the refrigerator because of the coconut cream frosting. It keeps well for up to 4 days, and the flavors actually mellow and deepen as it rests. Just be sure to bring slices to room temperature before serving for the best texture.

Freezing

To freeze, I usually freeze the cake without frosting first, wrapped tightly in plastic wrap and foil. When ready to eat, thaw overnight in the fridge, then whip fresh coconut cream for frosting. This keeps everything tasting fresh and avoids the frosting getting grainy when thawed.

Reheating

I generally don’t reheat this cake because it’s best served at room temperature or chilled. But if you want it warm, try a quick 10-second zap in the microwave—just be careful not to melt the frosting too much!

FAQs

Final Thoughts

I absolutely love how this Chocolate Almond Olive Oil Cake Recipe strikes a balance between decadent and light. The olive oil makes it so moist, and the almond nuances always remind me of cozy afternoons baking with family. If you’re looking for a crowd-pleasing dessert that feels fancy but is straightforward to make, this cake will not disappoint. Give it a try—you’ll be amazed how often it becomes a requested treat in your house.

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