Flourless Olive Oil Chocolate Cake

This flourless chocolate cake is baked with olive oil to create a rich and savory flavor. It's also naturally gluten free and dairy free! Pair it with ice cream, powdered sugar, fresh berries, or anything sweet to balance out the deep chocolate flavor.

This flourless chocolate cake is baked with olive oil to create a really rich flavor and texture. It’s subtle, but pairs so well with the bittersweet chocolate in this cake. And because it’s flourless and sans butter, this cake is completely gluten free and dairy free. Not to mention how quick and easy it is to make! It’s ready to eat in under an hour, served warm with ice cream on top.

How does flourless cake hold together?

Since this cake contains zero flour, you might be wondering how it’s able to hold its shape and not melt everywhere.

Flourless cake gets is structure for two main ingredients: chocolate and eggs. The eggs help bind the entire cake together in two ways. One, the yolks add richness and help thicken the chocolate. Since the chocolate makes up a majority of the batter, the egg yolks help stabilize the cake.

Next are the egg whites. These are whipped into stiff peaks then folded into the batter. This not only helps hold the cake together, but also provides some lift to an otherwise super dense cake. In the end you’re left with a very stable cake that’s easy to slice and serve!

How to bake flourless chocolate cake

I’ve found the best and easiest way to bake this cake is by using a springform pan. For easy release, spray the entire inside of the pan with non stick spray. Remove the ring and place a sheet of parchment paper on the plate, sticking it to the nonstick spray. Firmly clamp the ring back onto the bottom plate to lock in the parchment paper. This makes it much easier to lift out the cake after it’s done baking. The cake bakes at 350F for 20-25 minutes. When it’s ready, there should be very small cracks all around the edges and it should be evenly puffed in the center. Give the pan and nudge and it should jiggle a bit – that’s how you know it’s done.

Ingredients:

Flourless Chocolate Cake

  • 8 oz bittersweet chocolate, chopped
  • 1/2 cup (115g) extra virgin olive oil
  • 1 tbsp vanilla extract
  • 1 cup (200g) granulated sugar, divided
  • 5 large eggs, separated and room temperature
  • Powdered sugar for dusting

    • Optional Toppings

  • Ice cream (any flavor)
  • Fresh berries
  • Cocoa powder
  • Whipped cream (regular or coconut-based)
  • Homemade salted caramel

    • Instruction

  • Preheat the oven to 350F and coat a 9″ springform pan in nonstick spray. Place a sheet of parchment paper to cover the bottom plate and insert the ring to lock it in place.
  • In a heat safe bowl, add the chopped chocolate and olive oil. Place over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir until melted, then remove from the pot. Alternatively, you can also microwave the chocolate and olive oil in a heat safe bowl in 30 second intervals (about 90 seconds total).
  • Mix in the vanilla, then allow the chocolate to cool while you whip the egg whites.
  • Separate the eggs and add the whites to a large bowl, either using a hand or stand mixer with the whisk attachment. Whip the egg whites on high speed for about 5 minutes. When they start to turn opaque, slowly pour in 1/2 cup of sugar with the mixer still running. Continue to whip until you reach stiff peaks (about 3 minutes).
  • Now to the bowl of chocolate, mix in the remaining 1/2 cup of sugar and then the egg yolks one at a time.
  • Use a rubber spatula and add two scoops of the whipped egg whites to the chocolate. Mix until it’s fully combined. This helps thin out the batter to make it easier to fold in the rest of the egg whites.
  • Dump in the rest of the egg whites and gently fold to combine. By the end you should be left with a light chocolate brown color with a light and creamy consistency.
  • Pour the batter into the pan and spread it even. Bake for 20-25 minutes or until it’s evenly puffed up.
  • Allow the cake to cool at room temperature for about 30 minutes. The cake will begin to deflate and crack as it cools to create a deliciously rich and fudgy texture with a crisp crust.
  • Transfer the cake to the refrigerator and chill for about 2 hours, or until completely chilled. Release the cake from the pan and top with a dusting of cocoa powder or ice cream…or both! Enjoy!



    • Recipe from Butternut Bakery