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Gluten-Free Coffee Cherry Chocolate Olive Oil Cake

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  • 60 grams cocoa powder
  • 30 grams Coffee Cherry
  • 135 ml boiling water
  • 2 teaspoon vanilla
  • 170 grams almond meal
  • ½ teaspoon baking soda
  • 1/8 teaspoon salt
  • 150 ml light olive oil
  • 150 grams sugar
  • 94 grams eggs (4 large)


  1. Preheat oven to 180°C (350°F). Line a 22 cm (9 in) round baking pan with parchment paper.
  2. Sift the cocoa and the Coffee Cherry together in to a small bowl. Add the boiling water and mix until smooth, you should end up with a chocolate paste. Stir in the vanilla and let it cool.
  3. In another bowl, mix the almond meal, baking soda and salt.
  4. Place the sugar and eggs in a bowl. Using a hand mixer, mix until incorporated. In a steady stream, slowly drizzle the olive oil. Beat for 3 minutes until it thickens. Reduce the speed and add the cocoa/Coffee Flour  mixture, mix until completely incorporated. Slowly add the dry ingredients and mix until combined.
  5. Pour into the prepared pan and bake for 40-45 minutes, or until the sides are set and the center still looks sticky and damp. An inserted toothpick should come out with just a few crumbs. Let cool completely before removing from the pan