Chocolate Almond Olive Oil Cake Recipe
Moist and not too sweet, this dark chocolate olive oil cake is surprisingly satisfying and delicious (even our young children tasters loved it!). Made with gluten-free almond flour, it is flatter than a cake made from wheat flour, but contains less carbs and more healthy fats. Smooth Vervana Black Label Organic EVOO gives this rich cake a mild and buttery olive oil flavor.
- 1/2 cup unsweetened cocoa powder
- 1/2 cup filtered water, heated to a boil
- 2 teaspoons pure vanilla extract
- 1 1/2 cup almond flour
- pinch of salt (less than 1/8 tsp)
- 1/2 teaspoon baking soda
- 2/3 cup Black Label Organic EVOO
- 3 large organic eggs
- 1 cup organic sugar or coconut sugar
Preheat oven to 325 degrees F. Grease a 9″ round or square cake pan with olive oil.
In a small bowl, stir together the hot water and unsweetened cocoa until you get a smooth, liquidy paste. Mix in the vanilla and set aside to cool to room temp.
In another bowl, combine the almond flour or almond meal with the baking soda and a pinch of salt and mix will.
In a third, larger bowl, combine the EVOO, sugar and eggs and blend with an electric mixer for about 3 minutes until the liquid thickens and is pale yellow in color.
Blend in the cooled cocoa mixture, then slowly add the almond flour/almond meal mixture until the cake batter is well blended.
Pour the batter into the oiled pan and bake for 45 minutes, or until a cake tester comes up almost totally clean (with a cake this moist, some stickiness is to be expected). Let cake cool, then garnish with powdered sugar and/or slivered almonds and serve. Optional: drizzle each slice with Black Label Organic Extra Virgin Olive Oil.
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