Chocolate Olive Oil Cake with Chocolate Glaze
Ingredients
Cake
- 1 cup (144 g) coconut sugar
- ¾ cup (90 g) chickpea flour
- ½ cup (70 g) 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
Chocolate Drizzle
- ½ cup (60 g) chopped bittersweet chocolate 60-70% cocoa
- 2 teaspoons coconut oil
Instructions
Cake
- 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.
Chocolate Drizzle
- 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.