Flourless Chocolate Olive Oil Cake

Serves: 12
Prep: 15 minutes
Cook: 55 minutes

As dietitians, many people think we have a perfect diet, full of fruit and vegetables and that we don't go near desserts or sweets, but that couldn't be further from the truth! Like most people, we love our desserts and we want to promote balance, so the occasional slice of cake is more than ok with us. 

This recipe, adapted from the wonderful Nigella Lawson, is a favourite at my house, naturally low FODMAP (yay!), quick, simple and trust me, your guests will be impressed! 

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regular olive oil

138 g 4.9 oz

½ cup  ½ cup  good quality cocoa powder, sifted

50 g 1.8 oz

½ cup  ½ cup  boiling water

125 g 4.4 oz

2 tsp  2 tsp  vanilla extract

10 g 0.35 oz

1¼ cup  1¼ cup  almond meal/flour (for a nut free option use 125g/4.4 oz plain, premade gluten free flour)

150 g 5.3 oz

½ tsp  ½ tsp  bicarbonate soda

1 g 0.03 oz

1 pinch  1 pinch  salt

1 g 0.03 oz

caster sugar

200 g 7.05 oz

3 large  3 large  eggs

raspberries or strawberries to serve


  1. Preheat your oven to 170°C/338°F. Grease a 23cm spring-form tin with a little oil and line with baking paper

  2. Add the sifted cocoa powder to a jug and which in the boiling water, stirring until you have a smooth but still a little runny paste. Whisk in vanilla extract and set aside. 

  3. In another small bowl, combine the ground almonds (or flour) with the bicarb soda and the salt.

  4. Place the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or a regular bowl and whisk of your choice) and beat well for about 3 minutes until you have a pale, aerated and thick creamy mixture.

  5. Turn the speed down and pour in the cocoa mixture, whisking as you go, when fully combined, add the almond meal (or flour) and combine.

  6. Pour the batter into the prepared tin and bake for 40-45 minutes. The sides should be set but the top will look damp and a little soft. Nigella's tip is a cake skewer should come out mainly clean with a few sticky crumbs clinging to it. 

  7. Let the cake cool in the tin on a wire rack for 10 minutes before serving.


  • The cake is delicious warm or cool, served with low FODMAP berries,  some ice-cream (lactose free if required) or my favourite - some Natural yoghurt for a tart balance to the sweet cake. 
Nutrition Information (per serve)
Energy 1161 Kj / 277 cal
Protein 5.00g
Carbohydrates 18.00g
Sugar 17.00g
Total Fat 20.00g
Saturated Fat 3.00g
Fibre 2.00g
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