Baking
Chocolate Olive Oil Cake
02
Apr
Apr
I think most people are quite partial to a good chocolate cake and this one doesn’t disappoint it’s a gluten free and dairy free chocolate cake that is surprisingly light, and easy to make.
The result is a beautiful cake that can be used as a dessert with berries, cream and a chocolate sauce or berry coulis (sauce) that everyone can enjoy. I try to accommodate friends and family’s dietary needs but in a way that everyone can indulge, I wouldn’t normally bring something to a gathering that couldn’t be consumed by all.
Leftovers if there is any will keep for 2-3 days at room temperature.
Chocolate Olive Oil Cake
Gluten Free and Dairy Free Chocolate Cake
Equipment
- 1 Stand Mixer
Ingredients
- 150 gm Almond Meal or Hazelnut Meal
- 1/2 tsp Bicarb Soda
- 50 gm Cocoa Powder, sifted
- Pinch Sea Salt
- 150 ml Extra virgin Olive Oil
- 200 gm Castor Sugar
- 3 Eggs
- 2 tsp Vanilla Paste
Instructions
- Preheat oven 170C
- Line a 20cm springform tin with glad bake.
- Combine the almond meal, bicarb soda, cocoa powder and salt in a small bowl using a whisk. Make sure all lumps are removed.
- Using a stand mixer or hand mixer beat on high the eggs, oil, and sugar for approximately 3 minutes or until the mixture is pale and resembles thickened cream.
- Reduce the speed to medium-low adding the vanilla paste beating until combined.
- Add the almond mixture stirring in lightly with a spatula.
- Pour the cake batter into the prepared tin.
- Bake for approximately 40-45 minutes, or until when gently pressing on the top of cake with your fingers it springs back.
- Cool in tin 10 minutes, then remove from tin and cool on cake rack.
- Dust with icing sugar or extra cocoa powder and serve with cream.
Notes
Serve with berries, double cream and a sauce (chocolate or berry)
Store at room temperature for 2-3 days in an airtight container.
