If you’ve ever craved a rich, melt-in-your-mouth chocolate cake that’s as decadent as it is healthy, My Flourless Olive Oil Chocolate Cake is your answer. With a luscious texture that practically dissolves in your mouth, this cake is everything you’ve been dreaming of and more—and best of all, it’s gluten-free, dairy-free, and refined sugar-free. You only need 6 simple, wholesome ingredients to make this cake that you probably already have on hand!
This recipe makes 8 large pieces or 12 medium sized pieces.
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Why You’ll Love This Cake:
Gluten-Free: This cake doesn’t require flour to achieve its wonderfully moist and fudgy texture. The absence of gluten means it’s a perfect option for anyone following a gluten-free lifestyle or with sensitivities.
Dairy-Free: Olive oil is the hero here, replacing butter to bring a smooth richness while keeping it dairy-free. The natural olive oil flavor subtly enhances the chocolate, giving the cake a depth of flavor that’s unlike any other chocolate cake you’ve tasted.
Refined Sugar-Free: Instead of refined sugar, this cake uses natural sweeteners that give it the perfect balance of sweetness without the sugar crash. The result? A dessert that’s satisfyingly sweet, but still wholesome and nourishing.
Health Benefits
Not only is this cake a delight for your taste buds, but it also comes with some health benefits:
- Olive Oil: Packed with heart-healthy monounsaturated fats, antioxidants, and anti-inflammatory properties, olive oil is a great source of nourishment while contributing to the cake’s luxurious texture.
- Dark Chocolate: The cake uses high-quality organic dark chocolate, which is rich in antioxidants and has been linked to improved brain function and heart health.
- Natural Sweeteners: By using natural sweeteners like monk fruit, you avoid the negative effects of refined sugar, including blood sugar spikes. Plus, these alternatives often have a lower glycemic index.
Ingredients
- 1 cup organic dark chocolate chips (8 oz.; I use the brand Hu)
- 1/2 cup olive oil (organic, extra virgin)
- 1 tbsp vanilla extract (organic)
- 1/2 cup monk fruit (divided or sweetener of choice such as coconut sugar)
- 1 tsp espresso powder (this is optional but highly recommended!)
- 5 eggs (large, organic, separated & at room temperature)
A Cake That Melts in Your Mouth
What truly sets this cake apart is its texture. Thanks to the high-quality olive oil and rich, dark chocolate, this cake has a soft, velvety crumb that melts in your mouth with every bite. It’s decadent but not overly heavy—a perfect balance of richness and lightness. It’s the kind of cake you can savor slowly, enjoying each bite as it effortlessly dissolves in your mouth.
How To Make It
- Preheat your oven to 350°F. Place a sheet of parchment paper on the bottom of a 9″ springform cake pan and insert the ring to lock it in place. Spray it with some olive or avocado oil spray as well to prevent sticking.
- In a heat safe bowl, add the chocolate and olive oil and melt it. You can do this be either placing a large bowl over a pot of simmering water using the double broil method (ensuring the bowl doesn’t touch the water) or by microwaving it in 30 second intervals (about 90 seconds total). Allow the chocolate to cool while you whip your egg whites.
- Whip the egg whites on high speed with an electric mixer for about 5 minutes in a large measuring cup or mixing bowl. When they start to turn opaque, slowly pour in 1/4 cup of the monk fruit (or sweetener of choice) with the mixer still running. Continue to whip until you reach stiff peaks.
- In a large mixing bowl, add the melted chocolate, vanilla extract, remaining 1/4 cup of monk fruit, espresso powder, & egg yolks one at a time, whisking constantly. Add 2 scoops of the egg whites to the chocolate mixture with a rubber spatula. Mix until it’s fully combined. Adding some of the egg whites helps thin out the batter to make it easier to fold in the rest of the egg whites.
- Add in the rest of the egg whites and gently fold with a rubber spatula until fully incorporated.
- Pour the batter into the pan and spread it evenly. Bake for 20 minutes. Allow the cake to cool at room temperature for about 30 minutes. The cake will deflate slightly and crack as it cools to create a delicious rich, fudgy texture. See topping options below and enjoy!
How To Store
Store leftover cake covered in foil at room temperature for up to 4 days. You can also store this cake in the fridge for up to a week for ultimate freshness.
Optional Toppings:
Here are some of my favorite toppings for this cake:
- Ice cream
- Confectioners style monk fruit
- Fresh berries
- Cocoa powder
- Whipped cream (regular or coconut-based)
- My healthy date caramel
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I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
My Flourless Olive Oil Chocolate Cake is a game-changer for anyone looking to satisfy their chocolate cravings without compromising on their health. With its melt-in-your-mouth texture, rich flavor, and wholesome ingredients, it’s a dessert that everyone can enjoy—no matter their dietary needs.
Flourless Olive Oil Chocolate Cake
If you’ve ever craved a rich, melt-in-your-mouth chocolate cake that’s as decadent as it is healthy, My Flourless Olive Oil Chocolate Cake is your answer. With a luscious texture that practically dissolves in your mouth, this cake is everything you’ve been dreaming of and more—and best of all, it’s gluten-free, dairy-free, and refined sugar-free. You only need 5 simple, wholesome ingredients to make this cake that you probably already have on hand!
Ingredients
Instructions
- Preheat your oven to 350°F. Place a sheet of parchment paper on the bottom of a 9" springform cake pan and insert the ring to lock it in place. Spray it with some olive or avocado oil spray as well to prevent sticking.
- In a heat safe bowl, add the chocolate and olive oil and melt it. You can do this be either placing a large bowl over a pot of simmering water using the double broil method (ensuring the bowl doesn’t touch the water) or by microwaving it in 30 second intervals (about 90 seconds total). Allow the chocolate to cool while you whip your egg whites.
- Whip the egg whites on high speed with an electric mixer for about 5 minutes in a large measuring cup or mixing bowl. When they start to turn opaque, slowly pour in 1/4 cup of the monk fruit (or sweetener of choice) with the mixer still running. Continue to whip until you reach stiff peaks.
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In a large mixing bowl, add the melted chocolate, vanilla extract, remaining 1/4 cup of monk fruit, espresso powder, & egg yolks one at a time, whisking constantly. Add 2 scoops of the egg whites to the chocolate mixture with a rubber spatula. Mix until it’s fully combined. Adding some of the egg whites helps thin out the batter to make it easier to fold in the rest of the egg whites.
- Add in the rest of the egg whites and gently fold with a rubber spatula until fully incorporated.
- Pour the batter into the pan and spread it evenly. Bake for 20 minutes. Allow the cake to cool at room temperature for about 30 minutes. The cake will deflate slightly and crack as it cools to create a delicious rich, fudgy texture. See topping options above and enjoy!
Servings 8
- Amount Per Serving
- Calories 315kcal
- % Daily Value *
- Total Fat 25.8g40%
- Saturated Fat 8.6g43%
- Cholesterol 134.4mg45%
- Sodium 40.6mg2%
- Total Carbohydrate 13.9g5%
- Dietary Fiber 3.8g16%
- Sugars 9.4g
- Protein 5.6g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and has slight rounding.
