Gluten-Free Chocolate Olive Oil Cake

This wonderfully simple gluten-free cake is incredibly moist and tender thanks to the olive oil, not overly sweet, and deeply chocolaty, especially with the dairy-free chocolate glaze! An exquisite dessert to wrap up any meal or enjoy with tea or coffee.

Gluten-Free Chocolate Olive Oil Cake easy recipe
Gluten-Free Chocolate Olive Oil Cake

Easy Recipe for Gluten-Free Chocolate Olive Oil Cake

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So excited for you to try this Gluten-Free Chocolate Olive Oil Cake with Chocolate Glaze!

This wonderfully simple gluten-free cake is incredibly moist and tender thanks to the olive oil and Greek yogurt, not overly sweet, and deeply chocolaty (intensified by both the olive oil and coffee – we used decaf!). 

It is delicious by itself, perhaps with a dollop of whipped cream and some berries, but it is next level delicious with the simple chocolate glaze which makes it an exquisite dessert to wrap up any meal, or enjoy with alongside tea or coffee any time.

Gluten-Free Chocolate Olive Oil Cake easy recipe

Will you taste the olive oil in the cake?

That depends.

If you use an extra virgin olive oil  (our preference) which is cold pressed, unrefined and has a bolder flavor, then yes, the cake will have a hint of olive oil and you will be able to smell it more as well, but it will not be overpowering. Our family loves to bake this cake with extra virgin olive oil precisely because of the subtle flavor it imparts.

If you use regular olive oil is heated to extract the oil, the flavor is milder and more neutral, and hence barely noticeable in the cake.

BUT … either way, an olive oil cake takes on the flavor of any other flavorings you use in the cake.

In our gluten-free recipe, we are use cocoa powder and coffee to bring out the chocolate flavor, so the cake is deeply chocolaty which seems to be enhanced by olive oil.

Not being an olive oil expert, I’m linking to an article from Kitchn which gives much more detailed information about different types of olive oil if you’re interested in reading more.

Gluten-Free Chocolate Olive Oil Cake easy recipe

How to Make Gluten-free Chocolate Olive Oil Cake

The cake recipe is adapted from our  Gluten-Free Lemon Olive Oil Cake with cocoa powder and coffee providing the wonderful chocolate flavor. 

And the Chocolate Glaze recipe is from Smitten Kitchen. I loved that her chocolate glaze was also made with olive oil so that the entire cake could be gluten-free and dairy-free. And the glaze has such a wonderful texture and flavor, I didn’t want to make any changes.

Here are the ingredients you will need for the cake:

gluten-free all purpose flour (with xanthan gum) (we used GFJules)

granulated sugar

cocoa powder

baking soda

baking powder

salt

olive oil

Greek yogurt (use a dairy-free version as needed)

eggs

coffee  (decaf is great!)

vanilla extract

Gluten-Free Chocolate Olive Oil Cake easy recipe

As an aside, you may have noticed that we are affiliate for GFJules.  To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Gluten-Free Chocolate Olive Oil Cake easy recipe

Step by Step How to Make Gluten-Free Chocolate Olive Oil Cake

This recipe is one of the easiest gluten-free cake recipes ever!

The batter comes together in 2 simple steps:

  1. Mix together the dry ingredients in a large mixing bowl.
  2. Add the olive oil, Greek yogurt, eggs, coffee and vanilla extract, and mix until batter is smooth.

All that’s left to do if pour the batter into a lightly oiled pan (oil with olive oil and I like to also cut out a piece of parchment paper and place it in the bottom of the pan to help ensure the cake doesn’t stick to the pan), spread evenly and bake!

Gluten-Free Chocolate Olive Oil Cake easy recipe

Let the cake cool completely and make the Chocolate Glaze!

How to Make the Chocolate Glaze

The Chocolate Glaze recipe is adapted from Smitten Kitchen and is just 4 ingredients:

semi-sweet chocolate chips (we used Guittard gluten-free, dairy-free chips)

cocoa powder

olive oil

light corn syrup (just a touch and it adds the sheen)

We love that this chocolate glaze is also made with olive oil so that the entire cake could be gluten-free and dairy-free.

And the glaze has such a wonderful texture and flavor.

And all you is melt the ingredients together in a small saucepan.

When the cake is fully cooled, move the cake to your serving platter, drizzle with the chocolate glaze, then gently spread the glaze over the top of the cake so that it falls over the sides of the cake a bit.

That’s it!

Super easy!

Serve and enjoy!

This cake has been a hit with our family and taste testers! Since we can’t eat entire cakes as we test and photograph them, I brought this cake as dessert on three separate occasions to dinners and lunches with friends and family — always to rave reviews!

It’s moist, flavorful and chocolaty!

Hope you love it too!

For more Cakes, click here.

Have you tried our:

Lemon Olive Oil Cake, click here.

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Best Chocolate Cake with Chocolate Frosting

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Gluten-Free Chocolate Olive Oil Cake easy recipe

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Recipe

 

Gluten-Free Chocolate Olive Oil Cake easy recipe
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Gluten-Free Chocolate Olive Oil Cake

This wonderfully simple gluten-free cake is incredibly moist and tender thanks to the olive oil, not overly sweet, and deeply chocolaty, especially with the dairy-free chocolate glaze! An exquisite dessert to wrap up any meal or enjoy with tea or coffee.
Chocolate glaze recipe from Smitten Kitchen.
Prep Time15 minutes
Cook Time35 minutes
Course: Dessert, Cake
Cuisine: Gluten-Free, Nut-Free, Dairy-Free
Keyword: easy gluten-free cake recipe, easy gluten-free dessert, gluten-free olive oil cake recipe, moist gluten-free cake recipe, gluten-free chocolate olive oil cake, gluten-free dairy-free cake recipe
Servings: 10 -12 servings
Author: Healthy Gluten-free Family

Equipment

  • 1 9 inch round cake pan

Ingredients

Chocolate Olive Oil Cake

  • 1 1/2 cups gluten-free all purpose flour with xanthan gum we used GFJules
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • ¾ teaspoon baking soda
  • scant ½ teaspoon baking powder by scant, I mean just below the fill line. To be more exact use 1/4 teaspoon + 1/8 teaspoon
  • ½ teaspoon salt
  • 3/4 cup olive oil, plus more for the pan we like extra virgin olive oil which gives a subtle hint of olive oil flavor to the cake; for a less noticeable flavor, use a regular olive oil which has a milder, more neutral flavor.
  • ¾ cup Greek yogurt use a dairy-free version as needed
  • 3 large eggs room temperature
  • 1/2 cup coffee (decaf works great)
  • 1 teaspoon vanilla extract

Chocolate Glaze

  • 3/4 cup semi sweet chocolate chips
  • 2 tablespoons cocoa powder
  • 3 tablespoons olive oil
  • 1 tablespoon light corn syrup (gives the glaze its sheen)

Instructions

  • Preheat oven to 350 degrees F and lightly oil a 9 inch round cake pan with olive oil. I also like to place a cut out round parchment paper on the bottom of the pan and oil that so make sure it comes out easily. Set aside.
  • In a large mixing bowl, add the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisk together to combine.
  • Make a well in the center of the flour mix and add olive oil, Greek yogurt, eggs, coffee and vanilla. Using the paddle attachment of a mixer, mix to combine.
  • Pour batter into prepared baking pan and bake for 35-38 minutes, checking at 30 minutes and loosely covering with foil, then baking an additional 7-8 minutes until a toothpick come out of the center clean.
  • Cool in the pan for 30 -45 minutes, then turn over to remove from pan, peel off parchment paper and using a second baking rack flip back over. Let cool completely.
  • Make the chocolate glaze: when the cake is cooled, place all the ingredients in a small saucepan and over very low heat melt the chips and periodically mix to combine.
  • Carefully transfer the cooled cake to your serving plate, then pour the glaze over the cooled cake, and using a butter knife or small spatula gently spread to cover the top and let some of the glaze drizzle over the edges.
  • Serve and enjoy!
  • Store at room temperature for 2-3 days or in the refrigerator for 4-5 days, wrapped under wax paper (tip: place a few toothpicks in the cake so the wax paper doesn't stick)
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!

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