Decadent Chocolate Olive Oil Cake (Low FODMAP)
This impossibly moist, dairy-free chocolate cake uses olive oil for richness and ground almonds for a tender crumb that melts on your tongue.
This cake is low FODMAP when portion size is carefully controlled. One serving is 1/12 of the cake (approximately 80-90g), which keeps the almond content at around 12.5g per slice – well within the low FODMAP threshold of 24g per serving according to Monash University testing. Ground almonds are low FODMAP in small portions but become high FODMAP in larger amounts due to GOS and fructans. All other ingredients are naturally low FODMAP: olive oil (no restrictions), pure cocoa powder (low FODMAP, ensure no additives), caster sugar (low FODMAP), eggs (low FODMAP in normal amounts, 3 eggs for 12 servings is safe), pure vanilla extract (low FODMAP in 1-2 tsp for whole recipe – avoid imitation vanilla which may contain high FODMAP additives), bicarbonate of soda (low FODMAP in normal baking amounts), and salt (no FODMAPs). If using gluten-free flour instead of almonds, ensure it's a certified low FODMAP blend – avoid coconut flour, chickpea flour, or blends containing inulin or chicory root. Stick to rice flour, potato starch, or tapioca-based blends. The cake is naturally dairy-free and wheat-free, making it suitable for multiple dietary needs. CRITICAL: Do not exceed 1/12 cake portion size to maintain low FODMAP status.
Sometimes the best recipes are born from necessity, and this chocolate olive oil cake is proof that dietary restrictions can lead to culinary magic. When you need a dessert that's naturally dairy-free and can be made low FODMAP, this cake delivers without compromise. The secret lies in using quality olive oil instead of butter, which creates an incredibly moist crumb that stays tender for days. Unlike traditional chocolate cakes that can be heavy, this one has an almost mousse-like texture thanks to the ground almonds and the way the cocoa paste is incorporated. The olive oil doesn't taste 'olivey' at all – instead, it adds a subtle fruity depth that makes the chocolate flavor sing. For those following a low FODMAP diet, this cake is a game-changer. Made with ground almonds instead of wheat flour, it's naturally gluten-free and becomes FODMAP-friendly when you stick to a small slice (about 1/12 of the cake). The key is portion control, as almonds are low FODMAP only up to 24g per serving. If you prefer, you can substitute a certified low FODMAP gluten-free flour blend for the almonds, though the texture will be slightly different. The cake emerges from the oven with a delicate crust on top and a fudgy, almost brownie-like center that's absolutely irresistible. Serve it plain with a dusting of cocoa powder, or dress it up with lactose-free whipped cream and fresh strawberries. Either way, no one will guess this elegant dessert was created with dietary restrictions in mind.
🥗 Ingredients
Metric
- regular olive oil 150ml, plus extra for greasing the tin
- cocoa powder 50g, sifted, pure unsweetened
- boiling water 125ml
- vanilla extract 2 tsp, pure (not imitation)
- ground almonds 150g (or 125g certified low FODMAP gluten-free flour blend)
- bicarbonate of soda 1 tsp (baking soda)
- fine sea salt 1/4 tsp
- caster sugar 200g (superfine sugar)
- large eggs 3, at room temperature
Imperial
- regular olive oil 2/3 cup, plus extra for greasing the pan
- cocoa powder 1/2 cup, sifted, pure unsweetened
- boiling water 1/2 cup
- vanilla extract 2 tsp, pure (not imitation)
- ground almonds 1 1/2 cups (or 1 cup certified low FODMAP gluten-free flour blend)
- baking soda 1 tsp (bicarbonate of soda)
- fine sea salt 1/4 tsp
- superfine sugar 1 cup (caster sugar)
- large eggs 3, at room temperature
👨🍳 Instructions
- 1
Prepare the oven and tin
Position a rack in the center of your oven and preheat to 170°C (325°F/Gas Mark 3). Lightly grease a 23cm (9-inch) springform cake tin with olive oil, making sure to coat the sides well. Cut a circle of baking parchment to fit the base and press it into the tin, smoothing out any air bubbles.
⏱️ 5 min - 2
Create the chocolate paste
Sift the cocoa powder into a medium heatproof bowl to remove any lumps. Pour the boiling water over the cocoa and whisk vigorously until you have a smooth, glossy paste that's thick but still pourable – it should look like melted chocolate. Stir in the vanilla extract and set aside to cool while you prepare the other components. This cooling step is important to prevent the eggs from scrambling later.
⏱️ 5 min - 3
Combine the dry ingredients
In a separate small bowl, mix together the ground almonds (or gluten-free flour if using), bicarbonate of soda, and salt. Whisk with a fork to ensure the leavening agent is evenly distributed throughout. Set this mixture aside.
⏱️ 3 min - 4
Whip the base mixture
In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with an electric hand mixer), combine the caster sugar, olive oil, and eggs. Beat on medium-high speed for about 3 minutes, stopping once to scrape down the sides. The mixture should transform into a pale, creamy yellow color and increase in volume significantly – it should look thick, fluffy, and almost mousse-like. This aeration is crucial for the cake's tender texture.
⏱️ 5 min - 5
Incorporate the chocolate and flour
Reduce the mixer speed to medium-low. Gradually pour in the cooled chocolate paste in a steady stream, mixing continuously until fully incorporated and the batter turns a rich, dark brown. With the mixer still running on low, slowly add the ground almond mixture, mixing just until no dry streaks remain. Use a flexible spatula to scrape down the bowl and give the batter a final gentle fold to ensure everything is evenly combined. The batter will be quite liquid and pourable.
⏱️ 4 min - 6
Bake the cake
Pour the dark batter into your prepared tin, using the spatula to get every last bit. Gently tap the tin on the counter once or twice to release any large air bubbles. Bake for 40 to 45 minutes, until the edges are set and pulling slightly away from the sides, but the center still looks slightly moist and has a subtle sheen. A skewer inserted into the center should come out with a few moist crumbs clinging to it – you want it slightly underdone in the middle for that fudgy texture.
⏱️ 45 min - 7
Cool and serve
Remove the cake from the oven and place the tin on a wire cooling rack. Let it rest for 10 minutes to set – this prevents it from breaking apart. Run a thin metal spatula or knife around the inside edge of the tin to loosen any stuck bits, then carefully release the springform sides. Allow the cake to cool completely on the base for the cleanest slices, or serve it slightly warm as a decadent dessert with a scoop of lactose-free vanilla ice cream. The cake keeps well at room temperature, covered, for up to 3 days, and actually improves in flavor as it sits.
⏱️ 15 min
🔄 FODMAP-Friendly Swaps
For those who need to avoid almonds entirely or want a more traditional cake texture. Note the reduced quantity – gluten-free flour is denser than ground almonds. This swap removes all almond FODMAP concerns.
For those seeking a less refined sweetener. Both maple sugar and coconut sugar are low FODMAP and provide a deeper, more complex sweetness. They may slightly darken the cake color.
Light olive oil has a milder flavor if you're concerned about olive taste. Garlic-infused olive oil (where garlic is removed) is low FODMAP and adds savory depth to chocolate. Avoid using garlic pieces.
Coffee enhances chocolate flavor without adding coffee taste. Instant espresso powder is low FODMAP in small amounts (1-2 tsp per serving is safe). This creates a more intense chocolate experience.
🔬 The Science Behind This Recipe
This cake's exceptional texture comes from the unique interaction between olive oil and ground almonds. Unlike butter, which is solid at room temperature, olive oil remains liquid, coating the almond particles and creating a tender, moist crumb that doesn't dry out. Ground almonds contain natural oils and proteins that help bind the cake without gluten, while their fine texture creates an almost mousse-like consistency when combined with whipped eggs. The cocoa paste technique – mixing cocoa powder with boiling water – blooms the chocolate flavor compounds and creates a smoother distribution throughout the batter. From a gut health perspective, almonds are low FODMAP in controlled portions (up to 24g per serving according to Monash University testing) because the oligosaccharides they contain are present in small enough amounts to be tolerated. The key is portion control: this recipe yields 12 servings with approximately 12.5g of almonds each, well within safe limits. Pure vanilla extract is low FODMAP when used in typical baking amounts (1-2 teaspoons for a whole cake), as the alcohol content is minimal and the vanilla compounds don't contain FODMAPs. Cocoa powder is naturally low FODMAP and rich in polyphenols, which may have prebiotic effects that support beneficial gut bacteria without triggering IBS symptoms. The bicarbonate of soda provides gentle leavening without the fermentable compounds found in yeast, making this cake easier to digest for sensitive individuals.
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