Chocolate cake

This single layer chocolate cake made with almond flour is simple but incredibly decadent. It’s a chocolate cake that is on the healthy side of the chocolate cake spectrum.

It is low in sugar but still sweet. And, instead of butter, I added some heart-healthy extra virgin olive oil.

If you like chocolate cake, this one is worth trying. I like to serve it with whipped yoghurt cream and fresh strawberries, but you can enjoy it as is or dusted with icing sugar.

This cake is not plant-based because it is made with eggs. When you use almond flour, you need the eggs to obtain a proper cake structure, so I recommend that you use them.

The recipes for the cake and whipped yoghurt cream are below.

Chocolate cake



  • 1 cup (120 gr) almond flour (not almond meal)
  • 1/3 cup (40 gr) 100% cacao powder
  • 1 teaspoon (tsp) baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup Mascobado cane sugar or coconut sugar
  • 3 tablespoons (tbsp) ( (30 gr) 70% chocolate, chopped in small pieces


  • 2 eggs (room temp.)
  • 1/3 cup almond milk, unsweetened (room temp.)
  • 1/4 cup olive oil, extra virgin
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla paste or the seeds scraped from 2 vanilla beans


One 18 cm / 7-inch round baking dish, bottom lined with parchment and sides lightly greased

Oven: 180°C / 350°F

1. In a big bowl, hand whisk the dry ingredients until combined. In a separate smaller bowl, hand whisk the eggs with the remaining wet ingredients until combined and lightly frothy at the top. 

2. Pour the wet into the dry and whisk until combined. Pour into the lined baking dish and smooth out the top.

3. Bake in preheated oven on middle rack for 30-35 minutes, until toothpick test comes out clean.

4. Let cool on a rack. After 15 minutes, run a small dull knife along the edges to loosen up the sides. Continue to let the cake cool completely on rack.  

5. Remove and transfer cake onto a platter. Enjoy as is or iced or dusted with icing sugar. I served it with whipped yoghurt cream (recipe below) and strawberries. Cover and store cake in the refrigerator. 

Whipped Yoghurt Cream

  • 1/2 cup full whipping cream
  • 1/3 cup thick plain Greek yoghurt (I used a low fat Greek yoghurt)
  • 2 tbsps lemon juice
  • 3 to 4 tbsps powdered sugar
  • fresh strawberries (option)
  1. Place a bowl and egg beaters in the fridge to chill for 20-30 minutes or longer.

2. Pour cream and yoghurt into the chilled bowl. Whip with egg beaters, gradually increasing to high speed. Beat for about one minute or until soft peaks form. Add the lemon juice and beat for about 10 seconds. Add the sugar and beat for another minute or so, until firmer peaks form. Do not over beat.

3. Spread on completely cooled cake or add a dollop of cream to individual portions. Serve with fresh strawberries. Store leftover cream in a sealed container in the refrigerator for a few days.


Julie Zimmer

Julie has extensive experience in nursing practice and education in a wide range of fields from intensive/coronary care, to medical-surgical to community and public health. Julie has Bachelor Degrees in Psychology and Nursing, and a Master’s Degree in Community Health Nursing Education. She has taught in faculties of nursing and in various communities in Toronto, Canada and in Geneva, Switzerland, and is a consultant to the International Council of Nurses (ICN). Julie also has years of experience teaching English as a foreign language (EFL) in addition to coordinating an English department in a Swiss private school.

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