Gluten Free Chocolate Cake with Olive oil

cakes + muffins

Not you usual chocolate cake, but the olive oil gives it this deep rich flavour I can't even describe. If you have a really strong olive oil, don't be afraid, it will be the best. I'm using New Zealand's finest Olive Black which is owned by my very dear friend who is pouring his heart and soul into this olive oil... And you can taste it. His olive oil takes me back home or to the Croatian coast where I would dip a big loaf of spongy white bread into the best olive oil one can get hands on... the kind you cannot buy in stores. We would use it for fresh fish that my uncle the fisherman would catch or simply pour it over pasta and add some garlic – simple, but with the right ingredients, absolutely divine. My grandmother would laugh at me if I would tell her I will make a cake with olive oil, but be sure that she would sneak in the kitchen and we would find chocolate clues at the corner of her mouth... My sweet grandma!

  • df - dairy free
  • gf - gluten free
  • v - vegetarian
  • Ingredients
  • 2/3 cup olive oil
  • 6 Tbsp cacao powder
  • 1/2 cup boiling water
  • 2 Tbsp vanilla extract
  • 1 and 1/2 cup almond flour or 125 g spelt flour
  • 1/2 tsp baking soda
  • pinch of salt
  • 1 cup coconut sugar
  • 3 eggs

Heat the oven to 170 °C and prepare the cake tin. Mix cacao powder with boiling water and mix it until you have a chocolate paste. Mix in the vanilla and set aside. In another bowl mix almond flour, baking soda and salt. In the third bowl whisk olive oil, eggs and coconut sugar (for about 3 minutes). Mix in the chocolate paste and the almond flour mix. Put the batter in the cake tin and bake it for about 40 minutes. Serve with a wonderful chocolate ganache or ice cream.

This post is also available in: Sl

2 responses to “Gluten Free Chocolate Cake with Olive oil”

  1. Rina Faynerman says:

    Will work with any oil and flour do u think?
    I have coconut

    • teresamisu says:

      Hi! It will work with coconut oil but not with coconut flour, as it absorbs a lot of liquid. Buckwheat flour could work as well. 😉

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