This french inspired cake made with almond flour and olive oil is…oh so moist. The fact that it’s naturally gluten and dairy free is an added bonus. It’s a favorite at my events and dinner parties.
6 tbsp scharffen berger unsweetened cocoa powder
1/2 cup hot coffee-so it will melt the chocolate
1 tbsp vanilla extract
Whisk the above in a small bowl until chocolate is smooth, set aside.
1 1/2 cups almond meal
1/2 tsp baking soda
pinch of salt (I use pink himalayan salt)
Whisk the above in a bowl and set aside.
2/3 cup olive oil-use regular NOT extra virgin OR light olive oil
3 eggs-large
1 cup caster sugar
Mix olive oil, eggs and sugar in a stand mixer with the paddle attachment for 2-3 minutes. Then add the cocoa mixture and mix until just blended. Now, turn the mixer to it’s lowest speed and add the almond flour mixture until just incorporated. Pour cake batter into greased 9″ springform cake pan that is lined with parchment (spray parchment as well) Bake in a preheated 325° oven for 40-50 minutes. Check doneness by inserting a sharp knife (or kabob stick) into center of cake.
Cool the cake on a wire rack, remove the springform side of pan after 15 minutes or so. Once at room temperature you can place it on a cake stand and cover. This moist cake is slightly sweet and delightful as is. Feel free to dust the top with powdered sugar and toss a handful of organic berries on top. I made a double layer version (doubled recipe) for my daughter’s baby shower and frosted it with tinted whipped cream get the recipe here.
