Deliciously decadent and gluten-free, this chocolate cake can be decorated in any way you like.

Recipe Vicki Papazaharias | Photograph Aubrey Jonsson

Almond olive oil chocolate cake

300g almond meal, plus extra to sprinkle
250ml boiling water
100g good quality cocoa powder
3 tsp vanilla essence with seeds
1 tsp bicarbonate of soda
1 tsp of cinnamon powder
2 pinches of salt
6 organic free-range eggs
300ml quality olive oil
400g caster sugar

Preheat oven to 170C. Grease and line 3 sponge cake pans or a 23cm cake tin with baking paper, then sprinkle tins with a little almond meal. Combine boiling water, cocoa powder and vanilla in a heatproof bowl, whisk and set aside to cool.

Combine almond meal, bicarbonate of soda, cinnamon and salt and set aside.

With an electric mixer, using a paddle attachment, mix eggs, olive oil and sugar for 5 minutes until light and fluffy. Reduce the speed and pour in the cocoa mixture, mix for a further 2 minutes.

Gradually add the almond meal mixture a couple of tablespoons at a time while mixing. Scrape down the sides with a spatula and mix for a further 30 seconds. Pour into cake tin(s) and place in oven.

Cook sponge cake pans for approx. 20-25 minutes. (Cook 23cm cake tin for at least 40 minutes, it may need a little longer depending on your oven.)

Gently touch the centre of the cake. If it bounces back, it’s ready. Or try pricking with a butter knife and if comes out clean, your cake is ready. Allow cake(s) to cool in the pan(s) and turn out onto a wire rack.

You can decorate however you wish — try fresh mixed berries or simply dust with cocoa powder.

 

This recipe first appeared in the May 2019 issue of SALIFE magazine.