Skip to main content

Gluten-Free Chocolate Olive Oil Cake

The most elegant, understated, yet decadent of chocolate cakes may just be the olive oil chocolate cake. This gluten free version is so silky smooth and satisfying. Not to mention fluffy and moist all at the same time. With the added health benefits of a whole cup of California Olive Ranch 100% California Olive Oil and being gluten free, you should go ahead and indulge in that second...or third...or fourth slice. Try it topped with sautéed cherries and fresh whipped cream to take it to the next level.


  • 1 1/2 cup your favorite gluten free flour
  • 3/4 cup cocoa powder
  • 1 cup cane sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup California Olive Ranch 100% California Olive Oil
  • 3 eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 1/4 cup milk or milk alternative
  • 1/2 cup of coffee, room temperature


  1. Preheat oven to 350F
  2. Spray a 9 inch cake pan with 100% California Olive Ranch 100% Olive Oil Spray
  3. In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, sugar and salt
  4. In a separate medium sized bowl, whisk together olive oil, eggs, vanilla, milk and coffee
  5. Combine wet and dry ingredients and mix well
  6. Pour batter into cake pan and bake for 60-75 minutes until toothpick inserted in the center comes out clean
  7. Allow cake to cool for 20 minutes before removing from cake pan
  8. Serve with powdered sugar, sautéed frozen cherries, or whipped cream

Recommended Products