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Paleo Chocolate Olive Oil Bundt Cake is the best gluten free and keto olive oil cake, drizzled with chocolate glaze. This Paleo chocolate olive oil cake is moist and chocolatey with just a hint of sweetness. Perfect Paleo and Keto holiday dessert recipe!
Paleo Chocolate Olive Oil Bundt Cake – light, chocolatey, keto friendly!
I am a big chocolate fan, especially dark chocolate. From my Keto Chocolate Almond Butter Crepes, Chocolate Goji Berry Cookies, to today’s Paleo Chocolate Olive Oil Bundt Cake. Just in-time to celebrate the upcoming thanksgiving holiday season!
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The most amazing chocolate olive oil cake I’ve had so far was a bakery store down in the basement of Dekalb Market Hall, called Cafe D’Avignon. The cake has a rich and intense chocolatey flavor and the texture of the cake is light and airy. Just think pairing a slice of cake with a cup of coffee…hmm….out of this world! 🙂
Paleo/Keto/Gluten-Free Olive Oil Cake + Dairy-Free Coffee
For someone like me who can’t say no to chocolate sweets, it makes sense to make my own guilt-free Chocolate Olive Oil Cakes that comes with dark chocolate glaze. I can control the amount of sweetness, type of flour, and even type of sweetners to make my cakes either Paleo or Keto friendly. You can pair the olive oil cakes with my Vietnamese coffee for an ultimate holiday delight. How neat!
Bundt Cake Molds or Springform /Cheesecake Molds
Bundt cake molds are so pretty and there’s little decoration to do once the cakes are out of the oven. However to make the bundt cake molds non-stick it requires some patience and practice. In my own experience, sometimes the cakes drop out of the mold easily and other times they stick to the mold. This could be the mold is not greased well or the mold has sticky residues from the previous bake. I found this YouTube video tutorial helpful. I recommend that you check out the video before using a bundt cake mold.
You don’t have to buy a bundt cake mold in order to making this recipe unless you want to. I have made this Paleo chocolate olive oil cakes numerous times, using my cheesecake pan and the results are gorgeous and totally delicious. Since the cake and the chocolate glaze are both in dark color, I dust my cakes with some edible gold glitter, using a sprinkle wand for extra holiday cheer! Fresh fruit will be a good choice here too to provide some color contrasts.
In the recipe below you’ll find two different types of sweeteners that I use – one for my paleo readers and the other one for my keto readers. The measurement quantity are slightly different. The bake time will depend on the size of your cake pan/mold so please read the notes section for more info!
So my dear readers, this Paleo Chocolate Olive Oil Bundt Cake with chocolate glaze is –
Chocolatey
Light
Airy
Gorgeous looking
Healthy
Paleo/Gluten-Free/Keto/Dairy-Free
If you give this Paleo Chocolate Olive Oil Bundt Cake a try, please leave a comment and rate the recipe below. It’ll help me and my blog tremendously. Thank you in advance. XO!
Planning a very merry holiday season? Check out my Herb Roasted Spatchcock Chicken, Oven Roasted Real Crispy Potatoes, Bacon Wrapped Green Bean Bundles, Turkey Meatloaves, and Herb Stuffed ‘Cheesy’ Mushroom Bites !
Paleo Chocolate Olive Oil Bundt Cake with Dark Chocolate Glaze
Video
Ingredients
Paleo Keto chocolate olive oil cake:
- 6 tbsp Paleo flour from Bob’s red mill
- ½ cup cacao powder plus more for dusting the mold
- ½ tsp baking soda
- ½ tsp baking powder , see notes
- ⅛ tsp coarse salt
- 3 large eggs
- ½ cup extra virgin olive oil
- ½ cup light canned coconut milk or ½ cup + 2 tbsp milk, if use erythritol
- ¼ cup maple syrup or 5 tbsp erythritol
Dark chocolate glaze for bundt cake:
- 2 oz. dark chocolate bar , unsweetened preferred
- 1 to 1.5 tbsp extra virgin olive oil , use more for thinner glaze
- 2 tsp maple syrup , if the chocolate bar is unsweetened. alt. 1 tbsp erythritol
Other:
- 4 cup mini bundt cake mold or springform cake pan
- Ghee butter to grease the bundt cake mold
- Large wire rack , for cooling the cake
- Edible gold , optional garnish
- Glitter sprinkle wand , optional for edible gold
Instructions
- Preheat the oven to 320F.
- Sieve the flour, cacao powder, baking soda and powder through a fine sieve. Set the dry ingredients aside in one bowl. In a separate bowl, combine and whisk well the wet ingredients – eggs, olive oil, milk, and maple syrup.
- Combine the wet and dry ingredients and gently whisk well until there are no lumps.
- Use a clean paper towel and dab with 1 tsp ghee butter to lightly grease the bundt cake pan. Use little more butter if necessary. Make sure to lightly grease all corners and get into the nooks and cranny of the bundt cake mold. Lightly dust the greased bundt cake mold with cacao powder to create a non-stick surface. See notes if use a spring form cake pan or cheesecake pan.
- Carefully pour the batter into the cake mold. Gently tap the mold against the kitchen counter to reduce air bubbles. Bake for 25 minutes, middle rack. Check after 20 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs attached. See notes if use a spring form cake pan or cheesecake pan.
- Remove the cake from the oven. Let cool for 10 minutes then place a wire rack over the cake mold and carefully invert the cake and the rack together. Let the cake cool completely before glazing. The mini bundt cakes should drop/fall out of the cake mold. (see notes).
- To make the chocolate glaze for bundt cake – break the chocolate bar into bite size chunks and microwave in 30 second increment until the chocolate is melted (about 1 minute total). Whisk the melted chocolate with olive oil and maple syrup, if using. Drizzle the glaze over mini bundt cakes. Sprinkle with edible gold for extra holiday cheer, if using.
- Enjoy them right away or store extra in the fridge overnight in a large sealed container. They taste wonderful even chilled.
Notes
- 2 tbsp baking soda
- ¼ cup cream of tartar
- ¼ cup tapioca starch/flour
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, can I use rice flour?
Sorry I have not tried rice flour so I can’t tell you. The flour weight (in volume) will be different (almond flour vs. rice flour).
21 grams of carbs per serving is an entire day’s amount for many people on ketogenic diets. I don’t consider this a keto recipe.
Hi Fran! Thank you for your message. The nutritional label is calculated based on using Paleo ingredients. I do provide Keto substitute suggestions and please find more info in the notes section. thanks!
I doubled the recipe and used this to make myself birthday cake 🙂 I invited a few friends over and we had these w/homemade ice cream. We ALL loved the cake from the adults to our 3 and 5 year old nephews. Thank you for sharing this! I made my own ganace from coconut milk, coconut oil, and Enjoy Life chocolate chips. The cake was perfectly moist and fluffy and had the perfect amount of sweetness.
Yum!
That’s awesome. Thank you so much, Jenn!
Could I use a traditional square baking pan for this recipe?
Thanks!
Yes! The bake time might be different – it’ll be longer.
Any luck making these gorgeous and delicious-looking cakes without eggs? Would a flax or chia egg or some other egg substitute do the trick?
Hi Lizzy, I haven’t tried without eggs but I think Bob’s red mill egg replacer should work. Let me know how it goes!
These look amazing and very moist. Love the added touch of sprinkles!
Thank you, Mirlene!
These are absolutely stunning, and so perfect for any kind of celebration!
Thanks so much, Kari!