Olive Oil Chocolate Cake

The recipe is from Health magazine. It is gluten-free and delicious. There is also the option to make it with flour.

Olive Oil Chocolate Cake
Olive Oil Chocolate Cake

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

12

servings

PREP TIME

15

minutes

TOTAL TIME

65

minutes

SERVINGS

12

servings

Ingredients

  • 2/3

    c evoo, plus more for greasing pan

  • 6

    tbs unsweetened cocoa

  • 1/2

    c boiling water

  • 2

    tsp vanilla extract

  • 1 1/2

    c almond meal or 3/4 c plus 1 tbs flour

  • 1/2

    tsp baking soda

  • salt

  • 1

    c superfine sugar

  • 3

    eggs

Directions

Preheat oven to 325 degrees. Grease 9 inch springform pan with oil. Line the bottom with parchment paper. Sift cocoa into a bowl and whisk in boiling water until smooth, but somewhat pasty. Whisk in vanilla extract and set aside to cool. In a small bowl, almond meal with baking soda and salt. Place sugar, evoo and eggs into bowl and whisk or mix vigorously until mixture is creamy and thickened, about 3 mins. Beat in cocoa mixture. Slowly add almond mixture. Scrape down sides of bowl and stir a little with wooden spoon. Pour batter into prepared cake pan. Bake until sides of cake are set and tooth pick inserted comes out fairly clean. Let cool in pan on rack for 10 mins. Ease sides of cake with small spatula and take out of springform pan. Serve warm if desired.

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