Gluten Free Dark Chocolate Olive Oil Cake

Photo of Dark Chocolate Olive Oil Cake on cake stand

Dark Chocolate Olive Oil Cake is the Perfect Valentine’s Day Dessert!

I fell in love with this recipe when preparing for a Valentine’s Day cooking class at Con’ Olio Olive Oils and Vinegars. I thought it would be the perfect way to introduce a new way to use their high quality extra-virgin olive oils – use olive oil instead of butter in this fabulous dark chocolate gluten free cake!

Dark Chocolate Olive Oil Cake

This Chocolate Cake is Gluten Free, Grain Free, and Low Glycemic

I love Gluten Free Dark Chocolate Cake recipe because:

  • It is super easy to make! Only a handful of ingredients, you don’t have to separate the eggs, and it is only one layer.
  • It is lower glycemic (doesn’t taste super sweet) when you use coconut sugar instead of cane sugar.
  • It is gluten free and grain free because it is made with almond flour (sorry to my friends that can’t have almonds!).
  • It is so delicious! It has a nice dark chocolate taste and is super moist. I like to top the cake with a thin layer of raspberry jam and then garnish each slices with a few fresh raspberries.

The real reason why I love this cake is that is so easy to make, it is super moist, and it has a rich dark chocolate flavor!

Chocolate on Valentine’s Day?

Why does chocolate say “I love you” so well?

Components of chocolate (theobromine, tryptophan, phenylethylalanine, and anandamide) contribute to the production of dopamine, endorphins, and serotonin – all of which give you feelings of pleasure – like feeling in love, being happy, and generally feeling high.

So that could explain why we often grab for chocolate when we are stressed, when we feel low, or when we generally need a boost. And it just makes sense to make a delicious chocolate dessert for yourself or a loved one on Valentine’s Day!

Dark Chocolate Olive Oil Cake on cake stand

But Are There Really Health Benefits of Chocolate?

Assuming we are talking about good quality cocoa or dark chocolate with a high percentage of cocoa (70% or more), scientific studies back up the claim that chocolate has many health benefits.

A 2018 Healthline article outlines the 7 Proven Benefits of Dark Chocolate. Some benefits include: nutrients, antioxidants, increased blood flow and lower blood pressure, increased HDL and protecting LDL from oxidation, lowered risk of heart disease, protection from sun damage, and improved brain function!

Moderation is Key

Like almost everything, moderation is key. Small amounts of dark chocolate are better for you than large amounts. If you eat chocolate daily or too much in general, you could be getting too much sugar, fat, and caffeine.

 

Slice of Dark Chocolate Olive Oil Cake on a plate with raspberries

Gluten Free Dark Chocolate Olive Oil Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Mediterranean
Serves: 8-10 servings
Ingredients
  • 6 tablespoons fair-trade cocoa powder
  • ½ cup boiling water
  • 1 tablespoon vanilla
  • 1½ cups almond meal
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup coconut sugar
  • ⅔ cup extra-virgin olive oil (plus extra for oiling pan)
  • 3 eggs
  • 1-2 tablespoons raspberry or mixed berry jam
  • 1 pint fresh raspberries
Instructions
  1. Line the bottom of a 9-inch springform pan (or round cake pan) with parchment paper and brush parchment and sides of pan with olive oil or butter. Preheat oven to 325 °F
  2. Whisk together cocoa and boiling water in a glass measuring cup or mixing bowl. Add the vanilla.
  3. In another small bowl, combine the almond meal, baking soda, and salt.
  4. Combine sugar, olive oil, and eggs in a large mixing bowl. Using an electric mixer, beat on medium-high for about 3 minutes, or until the mixture thick and well combined. You can also mix by hand using a heavy-duty whisk.
  5. Reduce the mixer speed and add the cocoa mixture. Then add the almond meal mixture. Mix until combined. If mixing by hand, so this step with a wooden spoon.
  6. Pour the batter into prepared pan. Bake for 40 minutes (check at 30 minutes in case your oven is running hot). The cake should be pulling away from the sides and the center will look slightly damp but should not be jiggly. Let cool in the pan for 10 minutes. Carefully remove the ring and let cool completely.
  7. When cool, spread the top with jam. Cut into 8 or 10 slices. Serve each slice with a few raspberries.

More Valentine’s Day Recipes

Here are some more Cook Love Heal Recipes that I think would be great for a Valentine’s menu. Enjoy!

Mediterranean Pasta with Broccolini, Artichokes, and Fresh Basil

 

Raw and Grilled Zucchini Salad with Fresh Mint & Lemon

Baked Wild Salmon with Rosemary and Garlic

Creamy Butternut Squash Soup with Fresh Rosemary and Basil

 

 

Grain-Free Dark Chocolate Chip Cookies

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Grain-Free Deliciousness

Grain-Free Dark Chocolate Chip Cookies are chewy, moist, and delicious! They are not overly sweet, using maple syrup and dark chocolate chips as the only sweeteners.

This recipe does not use any gluten-free mixes that often contain refined starches, xanthan gum, and bean flours (which can be bitter and/or difficult to digest). Almond meal or flour is used in place of any grain-based flours making these cookies more nutrient-dense, grain-free, and gluten-free.

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Only 7 Simple Ingredients in Grain-Free Dark Chocolate Chip Cookies

Grain-Free Dark Chocolate Chip Cookies have only 7 ingredients.

There is an option to add baking soda. They get slightly puffier, but I can’t really tell the difference. I’d just leave it out if you like a nice, dense, chewy cookie!

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Grain-Free Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: 24-30 cookies
Ingredients
  • ½ cup unsalted grass-fed butter or virgin coconut oil
  • ½ cup pure maple syrup
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 2½ cups almond flour or almond meal
  • ½ teaspoon baking soda (optional)
  • ½ teaspoon sea salt
  • 1 cup bittersweet or dark chocolate chips
Instructions
  1. Heat a heavy-bottomed saucepan over low heat and add butter or coconut oil. Heat until just melted (it should not start to fizz or bubble), then remove pan from heat. Whisk in maple syrup.
  2. If mixture is not too hot, whisk in egg and vanilla. If mixture is too hot, transfer to a mixing bowl and whisk in egg and vanilla.
  3. Add almond meal, baking soda (if using), and sea salt. Mix until well combined.
  4. Fold in chocolate chips.
  5. Using a rubber or silicone spatula, put cookie dough into a storage container and refrigerate until firm, about an hour (or overnight).
  6. Preheat oven to 350 °F and line baking sheet with parchment paper.
  7. Take cookie dough out of the refrigerator and place walnut-sized balls onto lined baking sheet about ½ inch apart. Gently flatten out cookie dough to desired shape. The cookies will not spread out much since they are made with almond flour. Just make the number of cookies you'd like and save the rest of the dough in the refrigerator for the next time you need some more cookies!
  8. Bake 12 minutes and carefully rotate cookie sheet 180 degrees. Bake another 3-5 minutes or until golden brown.
  9. Remove from the oven and let cool for about 5 minutes on the cookie sheet. This will help them to firm up. Using a metal spatula, place cookies onto cooling rack or large plate.
  10. Store extra cookies in a sealed container in the refrigerator.

Enjoy!

Grain-Free Chocolate Chip Cookies • Cook Love Heal by Rachel Zierzow

Try More Dessert Recipes on Cook Love Heal:

Dark Chocolate Almond Butter Truffles (vegan, gluten-free)

Golden Milk Latte with Turmeric and Cardamom

Pistachio and Rose Petal Coconut Ice Cream (vegan, GF)

Chocolate Coco Truffles

Gluten Free and Vegan Chocolate Chip Cookies

 

Almond-Orange Biscotti with Chocolate Drizzle

Make these for your next gathering of friends and family. Kids and adults will love them!

This recipe has been a hit when macrobiotic teacher and counselor David Briscoe teaches his “Macro-Vegan Italian Buffet” class to the professional students at The Natural Epicurean several times a year.

Almond-Orange Biscotti with Chocolate Drizzle
 
Recipe type: Dessert
Cuisine: Italian
Ingredients
  • 2 tablespoons flax seed meal (ground flax seed)
  • 6 tablespoons water
  • 1½ cups Bob’s Red Mill gluten-free flour
  • ½ cup almond flour
  • ½ teaspoon baking powder
  • 1¾ cup sliced almonds, toasted
  • 6 tablespoons coconut spread
  • ¾ cup maple sugar
  • 3 teaspoons vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon orange extract
  • zest of 1 orange
  • ½ cup gluten-free, dairy-free chocolate chips
  • 2 teaspoons unsweetened coconut milk, almond milk, or soymilk (room temperature)
Instructions
  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. Make 2 “flax eggs” by combining flax seed meal and water in a small bowl. Let sit for 5-10 minutes or until mixture is thick.
  3. In a large bowl, whisk together gluten-free flour, almond flour, and baking powder. Add toasted, chopped almonds.
  4. In a separate bowl, mix together coconut spread and maple syrup until smooth and creamy. Add vanilla, almond, and orange extracts, orange zest, and flax eggs. Stir to combine well.
  5. Add the wet mixture to the dry mixture and combine well by hand.
  6. Separate the dough into 2 halves. Using your hands, form 2 logs, each about 4 by 10 inches. Place each log on prepared cookie sheet and bake for 15 minutes.
  7. Remove from the oven, slice into ovals about an inch thick, place back onto cookie sheet, and bake again for 10-12 minutes. Cool biscotti on cooking rack.
  8. Melt chocolate chips in a saucepan over very low heat with milk. When chips start to melt, remove from heat and whisk until smooth. While still warm, pour melted chocolate into small squeeze bottle (or Ziplock bag with a tiny piece of the corner cut off) and drizzle onto cooled biscotti. Work fast so that chocolate does not cool and become hard.
  9. Alternately, biscotti can be dipped into melted chocolate and coated with extra toasted almonds.

 

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Join the Cook Love Heal Community!

Join the Cook Love Heal Community, and I’ll send you my Natural Health Starter Kit for free and you’ll find out about the online course as soon as it is available. I’ll also keep you updated with amazing recipes, yoga ideas and tips for how to live a balanced life. Look forward to meeting you!

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