chocolate_olive_oil_cake_gluten_free

This chocolate olive oil cake is rich in healthy fats and totally gluten-free! It was simple enough to make quickly, with help from my kiddos, tasted delicious, and lasted several days for secret late-night snacking.  🙂 This Easter I wanted to bring a dessert to our family pot-luck Easter lunch that would travel well, taste decadent and keep all of our health-conscious relatives happy. My first idea was a custard. Upon realizing I had broken 7 of my 8 ramekins over the years since I last actually baked something in ramekins (I may have mentioned I don’t do very much baking these days?) , I decided on this recipe from April’s Chatelaine magazine, excerpted from Nigella Lawson’s new book, Nigellissima. Then I googled around to find the gluten-free version that Nigella originally concocted and… yum!

Gluten-Free Chocolate Olive Oil Cake (serves 8-10)

• 6 tbsp cocoa powder, sifted
• 1/2 cup boiling water
• 2 tsp pure vanilla extract
• 1 1/2 cups almond flour/almond meal
• 1/2 tsp baking soda
• 1 cup granulated sugar
• 3 large eggs
• 2/3 cup olive oil
• pinch salt

1. Preheat oven to 325ºF & grease a 9″ springform or pie plate with a little olive oil, then line the base with a circle of parchment paper. 2. Whisk boiling water into cocoa until a smooth paste is formed; whisk in vanilla and set aside. 3. In a small bowl, combine almond flour, baking soda and salt. 4. With stand mixer or electric beater, beat sugar, olive oil and eggs until fluffy and pale yellow, about 2-3 minutes. 5. Whisk in cocoa mixture. 6. Whisk in dry mixture gradually, using spatula to combine fully. 7. Pour into tin and smooth; bake 45 minutes until cake tester inserted in centre comes out almost clean. 8. Cool in pan on wire rack for 10 minutes, then flip onto rack until completely cooled. 9. Serve warm or room temperature.

We liked it A LOT with some freshly whipped cream. If you’ve never whipped your own cream, try this:

• 1 cup 35% whipping cream
• 1 tsp pure vanilla extract
• 1-2 tbsp granulated sugar, to taste

Beat on high until soft peaks form (don’t let it go too long or you’ll make butter!). Use immediately.

So it’s not healthy, but it is a great compromise when it’s your turn to bring dessert, and a fantastic recipe to add to your gluten-free repertoire if you are limiting grains and starches or joining a health-conscious pot-luck meal.

Enjoy it this weekend with your peeps!

xo