It’s soft like a cloud, melts in your mouth, and just happens to be gluten-free. This is Torta Caprese—a rich and chocolatey Italian cake from the island of Capri. Traditionally made with butter, sugar, and lots of eggs, it’s naturally flourless and full of flavour. My version is a little lighter, easier, and made with simple ingredients that are actually good for you.

We’re swapping sugar for honey, using extra virgin olive oil instead of butter, and whisking everything together in just one bowl. The result? A soft, gooey cake with deep chocolate flavour, the subtle warmth of orange zest, and that perfect balance of richness and lightness.

Whether you’re making it for a special occasion or a simple treat, this shortcut version of an Italian classic will win everyone over.

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What is ‘Torta Caprese’?

Torta Caprese is a traditional Italian flourless chocolate cake made with ground almonds, butter, sugar, eggs, and dark chocolate. It originated in Capri, where it takes its name, where legend says a baker forgot to add flour to a cake and discovered this melt-in-your-mouth masterpiece. Naturally gluten-free and rich in flavour, it’s become a staple dessert all over Italy. This healthier version keeps all the indulgence but lightens things up—no refined sugar, no butter, and just one bowl!

My Version Vs Original

The traditional Torta Caprese is made with butter, sugar, and often requires more steps—like separating the egg yolks from the whites and whipping them separately for a light texture. My version is a little lighter and much simpler, without compromising on flavour. I swap the butter for extra virgin olive oil and use honey instead of refined sugar, making it naturally sweetened and full of good-for-you ingredients. And best of all, everything comes together in one bowl—no mixer, no egg separating. The result is still rich, chocolatey, and moist, but quicker, easier, and perfect for everyday baking.

Tips

Let the cake cool in the oven: Once baked, turn off the oven and leave the door slightly open for 10–15 minutes. This helps prevent the cake from collapsing in the middle and gives it time to firm up gently—especially important with flourless cakes like this one.
Use good-quality chocolate: Since chocolate is the star of the show, choose a high-quality dark chocolate with at least 70% cocoa. It makes a huge difference to both the flavour and richness of the cake.
Don’t overmix the batter: Once you add the dry ingredients to the wet, fold gently just until combined. Overmixing can knock out the air and make the cake denser.
Grease and line your tin well: This helps you lift the cake out easily once cooled and keeps the edges smooth and intact.
Decorate simply: A dusting of icing sugar is all you need for a classic finish. For a beautiful pattern, place a cooling rack or doily on top of the cake before dusting with icing sugar.
Let it cool completely before slicing: This gives the cake time to set and intensifies the chocolate flavour. If you slice it too early, it may crumble.

Swaps

Honey: Maple syrup or agave syrup work well for a vegan option.
Olive oil: You can use melted coconut oil or avocado oil.
Orange zest: Try lemon zest or leave it out for a pure chocolate version.
Ground almonds: Use almond meal or finely ground hazelnuts for a different flavour.

Storage

Fridge: Store in an airtight container for up to 5 days. Bring to room temperature before serving for the best texture.
Freezer: Freeze slices wrapped tightly for up to 2 months. Defrost at room temperature.

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