Go Back

Chocolate Olive Oil Cake

Gluten Free and Dairy Free Chocolate Cake
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 12
Course: Baking
Ingredients Equipment Method Notes

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

Equipment

  • 1 Stand Mixer

Method
 

  1. Preheat oven 170C
  2. Line a 20cm springform tin with glad bake.
  3. Combine the almond meal, bicarb soda, cocoa powder and salt in a small bowl using a whisk. Make sure all lumps are removed.
  4. 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.
  5. Reduce the speed to medium-low adding the vanilla paste beating until combined.
  6. Add the almond mixture stirring in lightly with a spatula.
  7. Pour the cake batter into the prepared tin.
  8. Bake for approximately 40-45 minutes, or until when gently pressing on the top of cake with your fingers it springs back.
  9. Cool in tin 10 minutes, then remove from tin and cool on cake rack.
  10. 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.