July 9, 2020

Recipe: Almond olive oil chocolate cake

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

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.

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