Chocolate Olive Oil Bundt Cake will likely become your go-to gluten-free chocolate bundt cake recipe. With a delicate texture, and the rich, deep chocolate flavor, everyone will adore it — gluten-free or not.If you ever need to make a cake for someone who’s gluten-free (or not), this chocolate olive oil cake is the one to make.
I promise, you’ll be happy you did because everyone will be singing your praises.
Here’s the deal, I have a rule that a recipe I create can only appear on Cooking On The Weekends if I love it. I’m never okay with “just okay.”
Chocolate Olive Oil Bundt Cake is Tried and True
I made this chocolate olive oil cake many times before I loved it.
The first was way too dry, the second couple were a bit too dry, and the fourth was just right. Even Goldilocks would have loved it. 😉
I have to say I was getting frustrated and was so relieved to bite into the third chocolate olive oil cake — it was so incredibly moist, just as a perfect cake should be. Gluten-free or not!
How did I make the cake more moist?
It was a combination of the following:
- extra egg yolks
- sour cream instead of milk
- lower oven temperature
- a shorter baking time
In case you didn’t guess, the flavor of this Chocolate Olive Oil Bundt Cake is heavenly.
What’s in this gluten-free Chocolate Olive Oil Bundt Cake?
- extra virgin olive oil
- cocoa powder
- gluten-free all-purpose flour
- baking soda, baking powder, salt
- sour cream
- brewed coffee
- dark baking chocoalte
- instant espresso
Can you imagine all of that deliciousness in one cake!?
I hope you’ll try this — and that you’ll love it as much as I do!
If this gluten-free chocolate cake sounds delicious to you, you might also want to check out Gluten-Free Chocolate Zucchini Cake.
Here are 16 more cakes made with olive oil.
This cake has a delicious, delicate texture a rich, deep chocolate flavor that everyone will love.
- ½ cup plus 1 tablespoon extra virgin olive oil
- ⅓ cup plus 1 tablespoon cocoa powder, sifted
- 1¼ cup gluten-free all-purpose flour
- 1½ teaspoons baking soda
- ½ teaspoon baking powder
- 3 eggs
- 2 egg yolks
- 1 cup sugar
- ¾ teaspoon sea salt
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- ¼ cup freshly brewed strong coffee or espresso
- 1 cup dark chocolate, finely chopped
- 8 ounces dark chocolate, finely chopped
- 1 cup heavy cream
- ½ teaspoon vanilla
- 1 tablespoon instant espresso
Preheat the oven to 325°F and adjust a rack to the center.
Add 1 tablespoon of the oil to a 10-inch bundt pan and move it around so it's completely coated. (Using a pastry brush or your hands will help.) Then sprinkle 1 tablespoon of the cocoa powder in the pan and use your hands or the brush to incorporate it into the oil -- it will look like chocolate sauce. Set aside.
In a large mixing bowl, combine the flour, baking soda, baking powder and remaining ⅓ cup of the cocoa powder. Stir until everything is evenly incorporated and set aside.
In a medium-sized mixing bowl, whisk the eggs, egg yolks, sugar, salt and vanilla together. Once it's blended whisk in the sour cream until it's smooth. Then gradually pour in the olive oil, whisking constantly (almost like you're making a vinaigrette).
Make a well in the center of the bowl with the dry ingredients and pour the combined wet ingredients into the well. (Use a rubber spatula to get every last bit.) Mix until it's completely blended together.
Gently stir in the hot coffee or espresso, and once it's well incorporated, add the finely chopped chocolate and mix.
Pour the batter into the prepared bundt pan. (Move the pan around first to be sure it's well coated with the chocolate oil, as it will likely be sitting at the bottom.)
Place the pan on a baking sheet (for easier transportation), and put it in the preheated 325°F oven. Bake only until it has solidified and no longer jiggles, about 30 minutes. If you stick a sharp knife or wooden skewer into it, it should come almost, but not quite clean.
Let the cake cool in the pan for at least 10 minutes, and then invert it onto a cake platter or large plate. (Use pot holders to do this!)
Let it cool to room temperature.
Add the finely chopped chocolate to a small mixing bowl.
In a small saucepan, scald the cream with the vanilla and espresso powder. Tiny bubbles will appear on the edges of the pan and it should be very hot, but not boiling. Pour the cream over the chocolate. Do not stir it yet – wait about 4 minutes and then, gently stir to combine. It will take a few minutes of mixing before you’ll see it come together.
Drizzle the glaze over the cake and serve.
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