Chocolate Olive Oil Bundt Cake Recipe {Gluten Free}

This cake has a delicious, delicate texture a rich, deep chocolate flavor that everyone will love.

I made this cake and it was hit!  It was not too sweet and very moist.  I like Oat Flour and it worked very well!

Cook Time 30 minutes

Total Time 1 hour

Servings 12 to 14

Calories 448 kcal

Author Valentina K. Wein


For the cake

  • ½ cup plus 1 tablespoon extra virgin olive oil
  • ⅓cup plus 1 tablespoon cocoa powder, sifted
  • 1¼ cup gluten-free all-purpose flour – I used Oat 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

For the Ganache

  • 1 cup dark chocolate, finely chopped
  • ½ cup heavy cream
  • ½ tea vanilla
  • 1 tablespoon instant espresso


For the cake

  1. Preheat the oven to 325 degrees F and adjust a rack to the center.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Gently stir in the hot coffee or espresso, and once it’s well incorporated, add the finely chopped chocolate and mix.
  7. 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.)
  8. 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.
  9. 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!)
  10. Let it cool to room temperature.

For the glaze

  1. Add the finely chopped chocolate to a small mixing bowl.
  2. 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.
  3. Drizzle the glaze over the cake and serve.


The original recipe was found on click HERE to read the original recipe.

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