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Flourless Chocolate Olive Oil Cake

The dense and fudgy texture stems from the use of almond flour, while the chocolate flavour is elevated in intensity due to the olive oil. Finally, this cake is topped off with crushed dried rose petals and pistachio. Served with a spiced honey chantilly cream and vanilla ice cream.

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 12 servings


  • 128 grams almond flour
  • 80 grams cocoa powder, sifted
  • 1/2 tsp cardamom powder
  • 1 tsp fleur de sel
  • 1/2 tsp baking soda
  • 1 cup sugar
  • 1/2 + 1 tbsp cup extra virgin organic olive oil
  • 1/2 + 1 tbsp cup coffee (I use espresso)
  • 64 g dark chocolate, roughly chopped
  • 3 eggs (room temperature)
  • 1 tsp vanilla bean paste (optional)
  • 1 tsp vanilla extract

Spiced Honey Chantilly Cream

  • 1 cup full cream (35%)
  • 2 tbsp icing sugar
  • 2 tbsp spiced honey *
  • 1 tsp vanilla extract


  1. Pre-heat the oven to 350 f. Grease and line a 9-inch springform pan. I like to line the bottom with parchment paper. 

  2. In a large sized mixing bowl (or stand mixer), combine the granulated sugar and olive oil. Whisk until just combined. Add in the eggs, one at a time, whisking for 1 minute after each addition. 

  3. Melt the dark chocolate in a double boiler or in the microwave. Add the tempered chocolate to the egg mixture. 

  4. In a separate mixing bowl, whisk together the almond meal, cocoa powder, baking soda, salt, and cardamom powder. 

  5. Add half of the dry ingredients into the bowl with the olive oil mixture. Whisk until just combined, then, add in the remaining half of the dry ingredients. Whisk until smooth (you may want to fold it using a spatula). Pour in the brewed espresso and whisk until the batter is smooth and glossy. Pour the batter into the prepared cake pan.

  6. Bake, for 35 to 40 minutes, or until a cake skewer inserted into the middle comes out with few moist crumbs attached to it. Remove from the oven and let the cake cool in its tin for 15 minutes. Remove the cake from springform pan, sprinkle the dried rose petals and pistachios on top,  and let it cool completely.  Slice and serve with the chantilly cream and/or vanilla ice cream.

Spiced Honey Chantilly Cream

  1. Using a handheld electric whisk, whisk the cream, honey, sugar and vanilla on high speed, until you reach firm peaks.  Place the bowl in the refrigerator to chill the cream before serving. Chantilly cream will keep up to 3 days in a well-covered glass bowl. 

Recipe Notes

* If you do not have spiced honey at home, you can easily substitute regular honey (I prefer raw!), and add 1/4 to 1/2 tsp cardamom powder (to taste)

** I purchased my organic rose petals from an organic store nearby. Often times Persian and Indian grocery stores carry them as well. You do not need to use it if you do not want too!