These little chocolate olive oil cakes with chocolate glaze from Chickpea Flour Does It All is another winner. In the interest of full disclosure, I did bake this recipe as a single cake. Who has a mini Bundt cake pan? Well… me, actually, but I don’t know many other people who do. Baked as cakelettes or in standard 9-inch cake, Lindsey’s chocolate olive oil cake conclusively demonstrates that chickpea flour can transform into a delicate cake, full of light chocolate and toasty nut flavor against the floral background of the olive oil you choose.
I have made this a few times now, because it’s ridiculously simple and fast to make and bake, requires minimal set-up time after baking, and people like it. Even my former landlord, who looked at me like I was the craziest fool ever for making a “healthy” chocolate cake (with chickpea flour in it, no less) cheerfully confessed he was wrong as soon as he tasted a slice.
This isn’t a deep, dark, decadent kind of chocolate cake. It’s a low-key, subtly chocolate cake, which happens to also be low-maintenance, lower sugar, almost vegan (replace the eggs) and allergen-baking friendly. Is this cake what I crave in the depths of winter? No, not really. But it’s simple, healthy, and surprisingly tasty.
I didn’t think Lindsey’s chocolate olive oil cake needed the chocolate drizzle, but it will look prettier with the drizzle. As is, or with the drizzle, this cake is bound to please everyone, especially anyone who is dairy and/or gluten intolerant.
Chocolate Olive Oil Cake with Chocolate Glaze
- 1 cup 144 g coconut sugar
- ¾ cup 90 g chickpea flour
- ½ cup 70g brown rice flour
- ¼ cup 30 g arrowroot powder
- ¼ cup 20 g raw cacao powder (plus extra for dusting)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs lightly beaten
- 1 cup 240 ml almond milk
- ¼ cup 60 ml extra virgin olive oil
- 1½ teaspoons pure vanilla extract
- ½ cup 60 g chopped bittersweet chocolate (60-70% cocoa)
- 2 teaspoons coconut oil
- Preheat the oven to 350 F. Grease one 9-inch cake pan and line it with parchment paper, or grease a mini Bundt pan with 8 molds, then place on a rimmed baking sheet and set aside.
- In a large bowl, whisk together the dry ingredients.
- In a medium bowl, whisk together the wet ingredients.
- Whisk the wet mix into the dry ingredients until just smooth.
Pour the batter into the 9-inch cake pan or Bundtlette molds, and bake for 20-30 minutes, until the smell of chocolate fills your house and a toothpick tester comes out clean.
Transfer to a rack and let cool for 30 minutes. Invert the cake(s) onto a platter and let them cool completely.
Melt the chocolate in a double-boiler or a heatproof bowl placed over a pan of boiling water. Stir until melted, then stir in the coconut oil until fully combined. Spoon the glaze over top of the cake(s), allowing it to cool and harden at room temperature.