Chocolate olive oil cake, gluten-free
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Ingredients
  • 150 ml regular olive oil
  • 50 grams good-quality cocoa powder (sifted, about ½ cup)
  • 125 ml boiling water
  • 2 teaspoons best vanilla extract (or seeds for 1 vanilla bean)
  • 150 grams ground almonds (1 ½ cups)
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 200 grams caster sugar (1 cup, I used raw cane sugar)
  • 3 large eggs (or 4 small)
Preparation
  1. Preheat your oven to 170°C (325 F). Grease a 22 or 23 cm (9 inch) springform tin with a little oil and line the base with baking paper.
  2. Measure and sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolaty, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
  3. In another smaller bowl, combine the ground almonds with the bicarbonate of soda and pinch of salt.
  4. Beat the sugar, olive oil and eggs with a mixer vigorously for about 3 minutes until you have thickened cream.
  5. Pour in the cocoa mixture, beating as you go, and then add ground almond mixture.
  6. Pour this batter into the prepared tin and bake for 45-50 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean.
  7. Let it cool for 10 minutes on a wire rack and then remove it from the tin.
  8. Enjoy it warm or at room temperature (it’s easier to cut the slices if the cake is cooled down).
Recipe by Travelling oven at https://www.travellingoven.com/2015/05/chocolate-olive-oil-cake-gluten-free/