Chocolate Olive Oil Cake (Gluten-Free, Dairy Free)
This recipe is what every chocolate cake should be: ultra moist, quick to make, and just sweet enough with a deep chocolate flavor.
Equipment
- 9 or 10 inch round cake pan
Ingredients
- 1 1/2 cups Gluten-Free all purpose flour blend
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp Kosher salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup extra virgin olive oil
- 3 large eggs, room temperature
- 1 tbsp vanilla extract
- 1 1/4 cups unsweetened almond milk or reduced fat milk
- 1/2 cup brewed coffee, cooled
Instructions
- Preheat oven to 350 Degrees F.
- Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
- In a separate medium bowl, whisk together olive oil, eggs, vanilla, milk, and coffee until blended.
- Add liquid to the flour mixture and mix together until no traces of flour remain.
- Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out just clean.
- Allow cake to cool in the pan for 20 minutes before inverting onto a cooling rack to cool for at least two hours.
- Serve dusted simply with powdered sugar, or with a cherry compote and whipped cream if desired.
Nutrition
Calories: 463kcalCarbohydrates: 47gProtein: 6gFat: 31gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 61mgSodium: 463mgPotassium: 156mgFiber: 5gSugar: 26gVitamin A: 89IUCalcium: 97mgIron: 2mg
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