Even healthier version of Nigella Lawson’s Chocolate Olive Oil Cake – gluten and dairy free

Nigella Lawson looking sexier and slimmer than ever. Is creating healthy recipes her new strategy?

Last weekend I was watching Nigella on the Dutch tv show “College Tour”, in which she explained how her  love for cooking developed. I was heartbroken hearing the story behind this inspirational woman’s love for cooking: fueled by having to cook for herself as a child because of a now deceased anorexic mom, elevated by a now deceased husband that suffered from throat cancer and was only able to eat pureed food, making it a challenge for Nigella to make his purees as palatable as possible.

I was already a fan of Nigella, but hearing about her background made my appreciation for this strong woman grow, let alone my discovery of her chocolate olive oil cake, which is full of healthy mono-unsaturated fats! Is Nigella turning to the field of healthy cooking? It might be: she now looks sexier and slimmer than ever!

So let’s take a look at her chocolate olive oil recipe: although the olive oil sound like a perfect ingredient, it does need some tweaking. This is what I did:


Caster/super fine powdered sugar -> agave syrup
Processed, high influence on the blood sugar level, nutrient-poor. Replaced it with agave syrup, which is high in nutrients and had a lower impact on the blood sugar level.

Best agave nectar: Organic Nectars 100% Raw Premium Dark Agave Syrup


 Cocoa powder -> organic, raw cocoa powder
Cocoa powder has lot’s of amazing health and beauty benefits, provided that you use it in its most natural state, which is raw from organic growth.

Get your cocoa powder from  Navitas Naturals


I furthermore took out the flour, to make this recipe completely gluten-free and have a lower impact on your blood sugar level.

The almond meal I used: Bob’s Red Mill Almond Meal


Let’s go to the recipe!


Nigella Lawson’s Chocolate Olive Oil Cake – tweaked!

Nigella Lawson's CHOCOLATE OLIVE OIL CAKE - tweaked!

Nigella Lawson’s Chocolate Olive Oil Cake – tweaked!



  • 50 grams/6 tablespoons good-quality raw, organic cocoa powder (sifted)
  • 125 ml/ ½ cup boiling water
  • 2 teaspoons best vanilla extract
  • 150 grams/ 1 ½ cups ground almonds/almond meal
  • ½ teaspoon bicarbonate of soda
  • 175 ml/ 3/4 cups agave syrup 
  • 3 large free range eggs
  • 150 ml/ 1/2 cup + 2 tbs regular olive oil (plus more for greasing)
  • 1 pinch of salt



  1. Preheat your oven to 170°C/gas mark 3/325ºF. Grease a 22 or 23 cm/9 inch springform tin with a little oil and line the base with baking parchment.
  2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolaty, slightly runny paste. Whisk in the vanilla extract, then set aside to cool a little.
  3. In another smallish bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.
  4. Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
  5. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
  6. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
  7. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

Top with a thin layer of powdered sugar.


Source: nigella.com



Watch the interview with Nigella Lawson on College Tour (Dutch subtitles)!


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Question of the day: what’s your favorite Nigella recipe?

About Angela

Hoi! Ik ben Angela; meisje-van-30-en-nog-iets, vrouw van, mama van een dreumesjongen en een nu ECHTE #fitchick. Model, diginerd, foto- & filmhobbyist. Van origine MSc in Communicatie gespecialiseerd in gezondheidsvoorlichting. 'Great' staat niet voor schoonheidsidealen, maar voor alles waartoe ons oprecht prachtige lijf en mind in staat zijn. Op deze blog schrijf ik over alles wat ik het delen waard vind. Ga je gang en kijk lekker rond. Aarzel niet om jouw mening of reactie te delen onder mijn blogs; vind ik alleen maar leuk!

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