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Mini Chocolate Olive Oil Cake

Recipe courtesy of Dolly and Oatmeal


2/4 people
Prep. Time
35 min


  • ⅓ cup (46 grams) brown rice flour
  • 2 tablespoons (15 grams) almond meal
  • 2 teaspoons (7 grams) cornstarch
  • 2 scant tablespoons unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 1 egg
  • ¼ cup suga
  • ½ teaspoon vanilla extract
  • 4 teaspoons olive oil
  • ⅓ cup hot water
  • Sour Cream Frosting
  • ¾ cup (75 grams) powdered sugar
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons sour cream


  • Preheat oven to 350 degrees. Coat three ramekins with cooking spray, or grease them with coconut oil and dust with cocoa powder. Set aside.
  • Mix the dry ingredients together in a small bowl. In a medium bowl, whisk egg and sugar until well combined and slightly thickened. Whisk in vanilla and olive oil, then whisk in hot water.
  • Whisk the dry into the wet ingredients until no dry spots are left. Divide batter evenly among the ramekins. Place them on a baking sheet and bake for 20-25 minutes, until a toothpick inserted into the center of one of the cakes comes out clean. Remove cakes from ramekins and let cool on a wire rack.
  • Sour Cream Frosting
  • Whisk all ingredients together in a small bowl until completely smooth. Use a sharp serrated knife to level the tops of each cake. Stack the layers with frosting in between. Frost the cake however you prefer. Sprinkle the top with a dusting of raw sugar, slice, and serve!