Flourless Olive Oil Chocolate Cake Recipe photo by Taste of Home

Flourless Olive Oil Chocolate Cake

Total Time
Prep: 25 min. Bake: 25 min. + cooling
Rich, moist and gluten-free, this decadent chocolate olive oil cake is incredibly easy to whip up for special occasions.

Updated: Jul. 16, 2024

Chocolate lovers rejoice! This chocolate olive oil cake is a rich, fudgy dessert that’s not only gluten-free but satisfies any sweet tooth craving in under an hour. Combining the robust flavors of bittersweet chocolate and the smooth, fruity notes of high-quality extra virgin olive oil, this cake is both luxurious and incredibly easy to make. Whether you’re hosting a dinner party or craving a sweet treat, all you need to do is follow a few simple steps to end up with a stunning dessert.

Ingredients for Chocolate Olive Oil Cake

  • Eggs: Six large eggs provide structure and richness to this olive oil chocolate cake. Make sure to bring the eggs to room temperature before baking.
  • Chocolate: Chopped bittersweet chocolate forms the backbone of this intensely flavored chocolate cake.
  • Extra virgin olive oil: Half a cup of extra virgin olive oil adds moisture and a subtle fruity note.
  • Vanilla extract: A tablespoon of vanilla extract enhances the overall flavor of the cake.
  • Instant espresso powder: Instant espresso powder is a subtle star, helping to intensify the chocolate flavor. Here are the 10 best instant coffee powders to buy.
  • Sugar: A cup of granulated sugar sweetens the cake and helps achieve the right texture minus the need for flour.
  • Confectioners’ sugar: Powdered sugar is used as a dusting on the finished cake, adding a touch of sweetness and a decorative finish.
  • Optional toppings: Vanilla ice cream, mixed fresh berries and whipped cream are all optional but enhance the decadent chocolate olive oil cake with lighter textures.


Step 1: Prepare the pan

Preheat the oven to 350°F. Prepare a 9 inch springform pan by coating the bottom with cooking spray and lining it with parchment paper. Secure the springform ring on top and lock it in place.

Step 2: Melt the chocolate

Place egg whites in a clean bowl and let them stand while melting chocolate. In a double boiler or metal bowl over simmering water, melt the chopped bittersweet chocolate with the olive oil. Stir until smooth. Remove from heat and stir in the vanilla extract and instant espresso powder. Set aside to cool slightly.

Step 3: Beat the egg whites

In a clean bowl, beat the egg whites on high speed until soft peaks form. Gradually add 1/2 cup of sugar while continuing to beat until stiff peaks form.

Editor’s Tip: Make sure your bowl and beaters are completely clean and free of any grease for the best results.

Step 4: Combine the ingredients

Beat the remaining 1/2 cup of sugar into the chocolate mixture. Add the egg yolks one at a time, mixing until combined. Gently fold in the egg whites, starting with a quarter of the mixture to lighten the batter and folding in the rest.

Editor’s Tip: Be very gentle when folding in the egg whites to maintain the airiness of the batter.

Step 5: Bake the cake

Transfer the batter to the prepared pan. Bake in for 25 to 30 minutes, until the cake is puffed and set. Let the cake cool in the pan for 10 minutes.

Step 6: Serve and garnish

Dust the cooled cake with confectioners’ sugar. Serve with optional toppings like vanilla ice cream, mixed fresh berries or whipped cream if desired.

Recipe Variations

  • Add a citrus twist: Add the zest of one orange to the batter for a bright, citrusy and chocolate flavor.
  • Spice it up: Mix in a pinch of cinnamon or cayenne pepper for a spicy kick to the chocolate olive oil cake.
  • Make it nutty: Fold in chopped nuts like almonds, pecans or hazelnuts for added crunch. To further enhance the flavor, make sure to toast the nuts before adding them to the batter.
  • Top with ganache: Pour a rich chocolate ganache over the cooled cake for an extra layer of decadence.
  • Add a peanut butter swirl: Swirl in 1/4 cup of peanut butter to the batter before baking for a fun visual twist.

How to Store Chocolate Olive Oil Cake

Store any leftovers of this chocolate olive oil cake in an airtight container at room temperature for up to a week. For longer storage, refrigerate the cake for up to 10 days.

Can you freeze chocolate olive oil cake?

Yes, you can freeze chocolate olive oil cake. Cut the cooled cake into individual-sized slices and wrap each one tightly in plastic wrap and then in aluminum foil. Freeze in freezer-safe containers or zip top bags for up to eight months. Thaw the slices in the refrigerator overnight before serving.

Can you make flourless chocolate olive oil Cake ahead of time?

Because this cake is very moist, it’s the perfect make-ahead dessert. Prepare it up to 24 hours in advance and cool completely as directed. Store in the refrigerator in a covered airtight container. Remove the cake from the fridge four hours before serving to let it come to room temperature.

Chocolate Olive Oil Cake Tips

What kind of pan can you use if you don’t have a springform pan?

No springform? No problem! This cake can easily be made in a 9-in. round cake pan. Grease the pan, then line the bottom with a round piece of parchment paper. Grease the parchment paper, too. After baking, let the cake cool for 30 minutes. Place a cooling rack on top of the cake, then invert so the rack is on the bottom. Gently lift pan off the cake. Peel away the parchment paper and then flip the cake back over.

What’s the best chocolate to use for chocolate olive oil cake?

Use high-quality bittersweet chocolate with approximately 60 to 70% cocoa content. This will give your cake a rich and decadent chocolate taste.

What can you serve with chocolate olive oil cake?

This cake pairs wonderfully with a scoop of homemade vanilla ice cream. You can also whip up an easy powdered sugar glaze or a rich chocolate ganache to take your finished cake over the top. Alternatively, you can also garnish with this boozy bourbon whipped cream before serving.

Flourless Olive Oil Chocolate Cake

Prep Time 25 min
Cook Time 25 min
Yield 8 servings


  • 6 large eggs, separated
  • 8 ounces bittersweet chocolate, chopped
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon vanilla extract
  • 1-1/2 teaspoons instant espresso powder
  • 1 cup sugar, divided
  • Confectioners' sugar
  • Optional: Vanilla ice cream, mixed fresh berries and whipped cream


  1. Preheat oven to 350°. Coat bottom of a 9-in. springform pan with cooking spray. Top with a sheet of parchment; secure springform ring on top and lock in place. Place egg whites in a clean bowl; let stand while melting chocolate.
  2. In top of a double boiler or a metal bowl over simmering water, stir chocolate and oil until smooth. Remove from heat; stir in vanilla and espresso powder. Set aside.
  3. Beat egg whites on high speed until soft peaks form. Slowly add 1/2 cup sugar while beating; beat until stiff peaks form. Beat remaining 1/2 cup sugar into chocolate mixture. Add yolks, 1 at a time, until combined. Add a fourth of egg whites to chocolate; mix until fully combined. Add remaining egg whites; gently fold to combine. Transfer batter to prepared pan. Bake until puffed and set, 25-30 minutes. Let cool 10 minutes before serving. Dust with confectioners' sugar; serve with toppings as desired.

Nutrition Facts

1 piece: 438 calories, 27g fat (9g saturated fat), 140mg cholesterol, 54mg sodium, 30g carbohydrate (28g sugars, 1g fiber), 7g protein.

This flourless cake is baked with olive oil to create a rich and savory flavor. Top with ice cream, confectioners' sugar or anything sweet to balance out the deep chocolaty flavor. —Jenna Barnard, Gilbert, Arizona
Recipe Creator