Chocolate Olive Oil Cake

A rich and delicious Easter dessert. Topped with seasonal figs.

Hello, hello!

So many new subscribers! Hi and welcome. Thank you so much for supporting my work. I truly love writing and creating, and I’m thrilled to have you here.

In the spirit of Easter, I’m sharing my go-to chocolate cake recipe. It’s simple, with just a few ingredients, but it’s decadent and delicious. This cake is packed with healthy fats (thanks to olive oil and almond meal), is completely refined sugar-free, and gluten-free too. Best of all, there’s no mixer required – just a big bowl and a whisk!

Easter, for me, equals fig season – my absolute favorite fruit. These calcium-rich little gems are the perfect addition to any cake. You may remember my Honey Olive Oil Cake with Figs and Marscapone – my all-time most popular recipe. You can find it here.

Feel free to use this cake as a base for anything, even a healthier option for a kids’ birthday party cake. I also have a first birthday cake recipe here.

Let’s talk about olive oil for a sec. It’s not just for savory dishes – it’s an absolute powerhouse in baking too. Olive oil brings moisture, richness, and a subtle, complex flavor that enhances the other ingredients without stealing the show. Packed with healthy fats and antioxidants, it’s a nourishing choice that works in just about everything. Plus, it’s super versatile and pairs effortlessly with a wide range of flavors – especially chocolate.

This cake can be made year-round – swap the figs for any other fruit you like. Personally, I love pairing it with raspberries or plums. In my opinion, it’s best served warm with ice cream, cream, or crème fraîche.

Note: my new paid Substack subscription includes four exclusive recipes each month, including this chocolate olive oil cake recipe. Monthly wrap-ups, guides, and lists will still be available in the free version.