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Fudgy Olive Oil Cupcakes

These Fudgy Olive Oil Cupcakes are gluten-free, AND dairy-free yet are FULL of rich, chocolaty flavor. Whip up a batch of these and watch them all disappear.

These Fudgy Olive Oil Cupcakes are gluten free AND dairy free yet are FULL of rich, chocolaty flavor. Whip up a batch of these and watch them all disappear. #glutenfree #recipe #cupcakes

I saw the original recipe for Nigella Lawson’s olive oil cake on Pinterest. I’ve been wanting to try an olive oil based cake for a while.  Usually I sub coconut oil when baking but I have a friend at work that is allergic to coconuts and I wanted something she could try.

I figured Nigella knows what she’s doing, right?

As luck would have it, I had all the ingredients I needed. There was still some ground almonds from when I made the ginger molasses cookies and I planned on subbing out the superfine sugar in the original recipe for cane sugar.

I did however need a spring form pan. Deciding that I will get further use out of it I bought myself and shiny, new pan. #lovenewstuff

FUDGY OLIVE OIL CUPCAKES

Gather all your ingredients together.

Combine ground almonds, baking soda, and salt in a small bowl and set aside.

Ground almonds in a mixing bowl

Sift cocoa powder into another small bowl and whisk in the boiling water and set that aside too.

Cocoa being sifted
Batter being stirred by a whisk

Into a final larger bowl, combine cane sugar, olive oil, and eggs and beat for 3 minutes. I used a hand blender as I stared into space and dreamt of a beautiful mixer in some cool colour.

One day.

Sigh. ๐Ÿ˜‰

Hand mixer beating batter

Slowly beat in the cocoa mixture and once that’s well combined, bit by bit, slowly tip in the almond mixture.

Once all the ingredients have been well mixed in, pour the silky mixture into your spring form pan.

Batter in a cake pan

Pan?

Wait a minute.

I thought the title of this post said cupcakes? What’s up with the pan, anyway? Well, I’ll tell you.

Because this is where things kind of went south.

Chocolate cake batter spilled all over the counter

Yeah, that happened.

Obviously, there was a pan malfunction and I had a mini disaster on my hands.

I’m proud to say  I didn’t fall to pieces, which totally could have happened. I quickly saved about half of the batter by sweeping what was on the counter back into the bowl.

And after a brief cleaning interlude, I lined some muffin tins and decided that cupcakes it was!

Cupcake batter in a muffin tin

I baked the cupcakes for 30 minutes and let them cool on the rack for 20 minutes.

So, did I save the day?

These Fudgy Olive Oil Cupcakes are gluten free AND dairy free yet are FULL of rich, chocolaty flavor. Whip up a batch of these and watch them all disappear. #glutenfree #recipe #cupcakes

Indeed!

These cupcakes are good!

I liked the brownie like edges and the fudgy centers. They were the best after they were stored in the fridge for about 30 minutes after cooling and topped with fudgy frosting.

My chocolaty items are always enjoyed cold.

Fudgy Olive Oil cupcake on a plate

Give these a try.

Olive oil!

Who knew??

Chocolate Cupcakes on a wire rack

This recipe was adapted from Nigella Lawson.

LOOKING FOR MORE GLUTEN FREE DESSERT RECIPES?

Ginger Almond Cookies

Tahini Cookies

Lemon and Greek Yogurt Cupcakes

*Originally posted May 13, 2013. Updated March 19, 2019

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  ๐Ÿ™‚

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Fudgy Olive Oil Cupcakes Gluten & Dairy Free

Sharon Rhodes
These Fudgy Olive Oil Cupcakes are gluten free AND dairy free yet are FULL of rich, chocolaty flavor. Whip up a batch of these and watch them all disappear. 
5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert, Snack
Cuisine American
Servings 24
Calories 135 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 325 and line 2 muffin tins.
  • Measure out ground almonds, sea salt, and baking soda and sift together. Set aside.
  • Sift cocoa into another bowl and whisk in boiling water. Set aside.
  • In a third bowl combine olive oil, cane sugar, and eggs and beat for 3 minutes.
  • Lower the mixer speed and slowly beat in cocoa mixture.
  • Slowly, bit by bit, tip in the almond mixture.
  • Once everything is well combined, fill muffin cups 2/3 full.
  • Bake for 30 minutes, testing with a toothpick. It should come out mostly clean. The sides should be set. Mine dipped in the centre.
  • Let cool on a baking rack for 20 minutes and then store in a sealed container in the fridge.
  • I frost mine with this vegan Maple Vanilla Chocolate Frosting

Nutrition

Calories: 135kcalCarbohydrates: 10gProtein: 2gFat: 10gSaturated Fat: 1gCholesterol: 20mgSodium: 34mgPotassium: 28mgFiber: 1gSugar: 8gVitamin A: 30IUCalcium: 20mgIron: 0.6mg
Keyword olive oil cupcakes
Tried this recipe?Let us know how it was!

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8 Comments

  1. 5 stars
    I work as a nanny and I made these for my employer and they were so amazed at how moist they were, they said you could not tell that it was not made with flour.

    1. That’s awesome Astou! Thanks so much for the great comment. It warms my heart that your employer loved your baking. Great job!

  2. I can’t believe you rescued the batter! I’m impressed. I’m also impressed that you actually sift ingredients; I am far too lazy. The cupcakes look delicious. ๐Ÿ™‚

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