Chocolate Olive Oil Cake
June 23, 2017 | Serves 8
- 1/2 Cup of Cacao Powder (50g)
- 1/2 Cup of Strong, Hot Coffee (125ml)
- 1 Teaspoon of Vanilla Essence
- 1 & 1/4 Cups of Ground Almonds (150g)
- 1 Teaspoon of Baking Powder
- Pinch of Sea Salt
- 1/2 Cup of Olive Oil (125ml)
- 1 & 1/3 Cups of Coconut Sugar (200g)
- 3 Eggs
This is heavenly. The olive oil makes it so beautifully moist, it doesn’t need icing. It’s completely irresistible served warm with a scoop of coconut yoghurt or dairy free ice cream (I love nobó). It would be perfect for a dinner party, make the batter before your friends arrive and then just pop it in the oven towards the end of dinner.
Preheat the oven to 180’C. Whisk together the cacao powder, vanilla essence and coffee until smooth and thick.
In another bowl, combine the ground almonds, baking powder and sea salt.
In a large bowl, use an electric mixer to whisk together the olive oil, coconut sugar and eggs on high speed. Keep going for a few minutes until you have an airy golden mixture.
Gradually whisk in the cacao mixture until you have a glossy, smooth mixture.
Then add in the ground almonds gradually while mixing.
Grease a 9 inch cake tin with a little olive oil and pour in the batter.
Bake at 180’C for 35-40 minutes until a cake tester comes out clean. Leave it to cool a little before slicing.
You can sprinkle on a little coconut flour as dusting if you like.