Chocolate Almond Olive Oil Cake

This almond olive oil cake has a fudgey chewy chocolate brownie like center with crispy sides and topped with toasted almond slices instead of a brown butter glaze, then covered in a light dusting of fine powdered sugar. The cake is pure bliss, super easy to make without eggs, dairy-free and entirely vegan!

Course Dessert

Cuisine Italian

Keyword almond cake, olive oil cake

Prep Time 10

Cook Time 1

Servings people

Calories 561kcal

Ingredients

Dry Ingredients

1.5 cups almond flour
1.5 cups all purpose flour
2 cups granulated sugar
1/2 cup raw cocoa powder (sifted)
2 tsp baking soda
1.5 tsp fine sea salt

Wet Ingredients

2 cups almond or cashew milk (unsweetened or cold brew coffee)
1 cup light olive oil ( use 3/4 cup for a less rich cake)
4 Tbsp apple cider vinegar
1.5 tsp almond extract

Topping

3/4 cup sliced almonds (+ more as desired)
Powdered sugar for dusting

US Customary - Metric

Instructions

Preheat your oven to 350”F.
In a large mixing bowl whisk together all the dry ingredients (minus the sliced almond and powder sugar).
1.5 cups almond flour, 1.5 cups all purpose flour, 2 cups granulated sugar, 1/2 cup raw cocoa powder, 2 tsp baking soda, 1.5 tsp fine sea salt
In a separate bowl whisk together the wet ingredients and pour the mixture over the dry mix. Use a spatula and fold the two together until combined. This will look like it’s very wet but don’t worry, it’s all good).
2 cups almond or cashew milk, 1 cup light olive oil, 4 Tbsp apple cider vinegar, 1.5 tsp almond extract
Lightly oil the sides of a 9-inch spring form cake pan and line the bottom with a fitted round piece of parchment paper. (You can purchase those already precut just like any other roll).
Place the springform pan on top of a rimmed baking sheet and pour the cake batter inside.
Sprinkle the batter with the sliced almonds and bake in the preheated oven for 1 hour or until a toothpick inserted in the center comes out clean.
3/4 cup sliced almonds
Remove the cake from the oven and allow it to cool completely. The sides of the cake should be pulling away from the pan at this point, however run a butter knife along the sides to loosen it up.
You can place the cake on top of a plate or cake stand as is, or remove the bottom of the spring form pan but keep the parchment paper. Dust the top with the powdered sugar and serve.
Powdered sugar for dusting

Notes

Olive Oil - For a less rich cake only use only 3/4 cups of olive oil.
Milk - Any unsweetened plant milk will be fine here, to be quite frank you could even use water and for an extra depth for flavor use some cold brew coffee (or 1 Tbsp instant coffee mixed with water).
Almond Topping - Make sure to use sliced almonds to sprinkle over the top, not slivered. The slices get crispy toasty and nutty like the top of a fine almond croissant.
The Cake Pan - A 9-inch spring form pan works best for this recipe, make sure to lightly oil the sides and line the bottom with a fitted round piece of parchment paper. You can use the precut sheets or just cut the correct size from a roll.

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