Once you try this Chocolate Olive Oil Cake, it 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. (You know I toot my own horn when something is exceptional.)
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.”
I made this chocolate olive oil cake three times before I loved it.
So yes, there are three — well, now 2¼ — bundt cakes in my kitchen.
The first was way too dry, the second was a bit too dry, and the third 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 tweak my gluten-free chocolate bundt cake recipe to go from too dry to perfect?
- It was a combination of the following: extra egg yolks, sour cream instead of milk, lower oven temperature, a bit less cocoa powder, and a shorter baking time.
And in case you didn’t guess, the flavor is also heavenly.
I hope you’ll try this — and love that you’ll love it as much as I do!
And if this gluten-free chocolate bundt cake does sound delicious to you, you might also want to check out Gluten-Free Chocolate Zucchini Cake.
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
- 1 cup dark chocolate, finely chopped
- ½ cup heavy cream
- ½ tea vanilla
- 1 tablespoon instant espresso
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Preheat the oven to 325 degrees F and adjust a rack to the center.
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Add 1 tablespoon of the oil to a 10-inch bundt pan and move it around and 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.
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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.
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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).
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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.
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Gently stir in the hot coffee or espresso, and once it's well incorporated, add the finely chopped chocolate and mix.
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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 siting at the bottom.)
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Place the pan on a baking sheet (for easier transportation), and put it in the preheated 325 degree 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.
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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!)
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Let it cool to room temperature.
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Add the finely chopped chocolate to a small mixing bowl.
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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.
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Drizzle the glaze over the cake and serve.
This looks amazingly delicious. I would like to try using Gluten Free flour. Is there a brand you prefer?
Thanks so much, Patricia! I like Bob’s Red Mill and Trader Joe’s brand. 🙂
Goldilocks would have loved you too. Because she woulsdhave known you wanted it just right for baby bear. GREG
Baby bear does need perfection. 🙂 (Thanks, Greg!)
Well, you know I trust you implicitly! I will give this a go next week when our GF friends are coming to dinner. xo
Thanks, David. Hope you love it. 🙂
Can you use milk chocolate instead of dark?
Hi Katie! Yes, absolutely. 🙂
I can’t wait to try this recipe. I would like to omit the coffee. Do I need more of something in its place?
Hi Debbie, If you’d like to omit the coffee . . . in the cake batter, use hot water instead & in the glaze, you don’t need to replace it with anything. (FYI, in the batter, the purpose of the coffee is to enhance the flavor of the chocolate — the coffee flavor is very subtle, if not undetectable.) Enjoy! 🙂
Hi there, if I want to use regular AP flour instead of gluten-free flour, do I use the same amount (1 1/4 cup)? Thanks!
Hi Karen, Yes, for this recipe you’d use the same amount. Enjoy! 🙂
Hi there! Could I replace the Gluten free flour with rice flour? If so, would I use the same amount?
Thanks so much!!
Hi Jacqui, I haven’t switched it before — flavor wise, it should still be good, but you should add 1 teaspoon of xanthan gum. Hope you enjoy!
Ciao Valentina:
I am so glad I found your blog tonight while searching for a gluten-free dessert recipe that will be safe and satisfying for my Easter dinner guests with celiac disease. Just received a gift of very fresh olive oil from a friend’s property in Europe which I hope to use. You are a terrific writer and approach cooking like a chemist.
Thank you, Alicia. I hope you and your guests enjoy the cake. And how lucky you are to have received a beautiful bottle of fresh European olive oil! 🙂
How many ounces of chocolate do I need to chop to make 1 cup?
Hi Leslie, it’s about 6 ounces. Enjoy! 🙂
Hi 🙂 I have already made the cake a couple of times but not the glaze yet. The cake is unbelievable . . . . and you absolutely can’t tell it’s GF. I am not a big cake person unless it tastes as perfect as this one does…this cake is totally worth the work!!! Great job on your creativity, I am so happy to have found your recipe. Can I glaze the cake the night before or should I wait until just before serving?
Hi there. Thank you so very much for you kind words. I so appreciate you taking the time to let me know you love this cake, and my site! You made my day. 🙂 As for the glaze — I usually do glaze it close to serving time. I think it’ll be okay if you do it the night before — but, it will solidify a bit (at room temp & totally in the fridge) — so it’ll be less saucy. Enjoy it any which way. 🙂
It looks lush! You should have called it goldilocks chocolate bundt 🙂
Shared!
Thanks, Jacqueline. I love that– I so should have called it that! 🙂
What a delicious looking bundt cake – I wouldn’t be able to resist a bite straight away!
Thank you! Hope you give it a try. 🙂
I looooooove oil based cakes – so much more moist – but I’ve never thought of using olive oil before. I bet it adds a really wonderful richness. Fab recipe!
It does! I hope you try it, Emma. Thank you! 🙂
Oh my this cake looks so delicious! I love the texture – seems absolutely moist and delicate. Chocolate and olive oil is such a great combination ♥
Thank you, Natalie! I do love the chocolate with the olive oil. Hope you do to!
I can’t wait to try this “Just right” cake!! Thanks for all your hard work, so we end up with this wonderful cake! It looks so moist and delicious!
Many thanks, Greer. I hope you love it as much as I do!
This looks really good. I was looking for GF recipes to cook for a friend. She is also dairy free so I am wondering if I should substitute coconut cream for the heavy cream and a non dairy sour cream for the cake. Any recommendations?
Hi Lee, I can’t say for sure about this because I haven’t tested it this way. I have never tried a non dairy sour cream, but I would say if it’s the same, or at least similar, consistency with same amount of moisture, there a good chance it should work. And the same for the coconut cream — which should be warmed up in the same was as you would warm the cream — just hot enough to melt and mix with the chocolate. It might be thicker or thinner, depending on its consistency. I hope this might help. If you try it, I would love for you post the results here in case others are interested in trying it dairy-free also. Good luck and enjoy! ~Valentina