Chocolate Olive Oil Cake

A meltingly good, dairy-free chocolate cake made with olive oil and ground almonds for a rich, moist texture.

Baking Vegetarian Dessert Dairy Free Gluten Free Chocolate

Estimated Nutrition

Calories

315.5

kcal / serving

3154.5 kcal total

Carbs

26.7g

per serving

266.5 g total

Fat

20.5g

per serving

204.8 g total

Protein

6.1g

per serving

61.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cocoa Powder

Sifted

tsp

Vanilla Extract

0.5

tsp

Bicarbonate Soda

200

Caster Sugar

Dairy

piece

Egg

Free-range

Liquids

125

Water

Boiling

NutsSeeds

150

Ground Almond

Can substitute with 125g plain flour

pinch

Salt

OilsFats

150

Olive Oil

Regular olive oil, plus extra for greasing

Method

Preheat the oven to 170°C, grease a 23cm tin, and line with parchment.

Cool for 10 minutes on a rack before removing from the tin.

Pour batter into the tin and bake for 40 to 45 minutes.

Slowly mix the cocoa paste and almond mixture into the egg cream.

Beat sugar, olive oil, and eggs for three minutes until thick and pale.

Combine ground almonds, bicarbonate of soda, and salt in a separate bowl.

Whisk cocoa powder and boiling water into a smooth paste and add vanilla extract.