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Mini Flourless Chocolate Olive Oil Cakes
Mini Flourless Chocolate Olive Oil Cakes
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Prep Time:
20 minutes
Cook Time:
18 minutes
Total Time:
38 minutes
Indulgent Mini Flourless Chocolate Olive Oil Cakes made with healthy almond flour and rich olive oil for a decadent gluten-free treat.
Ingredients:
  • 1/2 cup extra-virgin olive oil, plus more for greasing the pan
  • 4 ounces bittersweet chocolate (or 2/3 cup dark chocolate chips)
  • 3 large eggs
  • 1/4 cup honey
  • 1/4 cup coconut sugar or lightly packed brown sugar
  • 1/2 cup fine almond flour
  • 1/4 teaspoon kosher salt
  • Powdered sugar for dusting the top
Instructions:
  • Preheat the oven to 350°F.
  • Prepare the pans: Coat 8 wells of a cupcake tin (or an 8-inch round cake pan) generously with olive oil.
  • Prepare the chocolate: Chop it into small pieces. Melt in a microwave-safe bowl in 30-second intervals on high, stirring each time until smooth. Alternatively, melt using a double boiler on the stove.
  • Create the batter by beating eggs in a large bowl for 1 minute using an electric hand mixer or stand mixer. Add honey, coconut sugar, olive oil, almond flour, vanilla, salt, and melted chocolate, then beat on high for 1 minute.
  • Bake: Fill each cupcake well with a generous spoonful of batter and bake until the tops look set, for about 17 to 18 minutes. For an 8-inch cake pan, bake for approximately 23 minutes.
  • After baking, let the cakes cool for 10 minutes before removing them from the tin. Dust the mini cakes with a light layer of powdered sugar. For the full cake, serve wedges directly from the pan.

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