Chocolate Olive Oil Cake – Gluten Free!

chocolate olive oil cake - trust in kim


A little while ago I made this delicious cake, and then the other day my mom said she had made a new cake recipe I had to try – and it happened to be this one.  Mine was the almond-meal version, and my mom made the wheat flour version, and both were amazing. I made it for a dinner party, topped with brandied cherries and whipping cream, and she served it on its own, which was great too.

People loved that it was light and not too sweet, but still nice and chocolatey.  And if it helps, you can remember that olive oil is healthy fat.  Plus, if it makes you happy, it’s doing something good for you.  Just try to share it.

Thank you Nigella Lawson for the recipe!

What you need:

5 tablespoons boiling water

1/3 cup unsweetened cocoa powder

2 teaspoons vanilla

1 & 1/2 cups almond meal (or 3/4 cup plus 1 tablespoon flour)

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

3 large eggs

2/3 cup olive oil

What you do:

1. Preheat the oven to 325F.  Prepare a 9-inch springform pan by lining the bottom with parchment paper.  (My mom made hers in a square dish with no parchment paper and cut it out brownie-style, so that works too.)

2. In a small bowl pour the boiling water over the cocoa and mix; then add the vanilla.

3. Combine the sugar, eggs and olive oil in a large bowl.  Beat on high speed until the batter is fluffy and a light yellow colour.  Beat in the cocoa mixture.

4. Combine the flour, baking soda and salt and add them to the batter, beating just until combined.  Pour the batter into the pan.

5. Bake for about 50 minutes, at which time a toothpick that you insert into the centre of the cake should come out clean.

6. Let the cake cool in the pan for about 10 minutes, then run a knife around the edge and release the cake from the springform. Place on a rack to cool completely, removing the parchment paper before serving.

I served mine with cherries and whipping cream.

For the cherries and cream:

1 cup morello cherries in juice, not pre-thickened (I used Trader Joe’s).

1 tablespoon butter

1 tablespoon brown sugar

1/4 cup brandy

pinch of salt

a little squeeze of fresh lemon juice

125mL whipping cream

1 tablespoon-ish icing sugar

a splash of vanilla

What you do:

1. Heat the cherries (just use the cherries, not the juice), butter, brown sugar and brandy in a saucepan.  Bring to a boil and then simmer for a few minutes, until slightly thickened.  Then add the salt and lemon juice. Let this cool.

2. Whip the cream with the sugar and vanilla.

3. Just before serving top the cake with cherries, add the whipping cream on top, and then serve it up.  Like mine, it’s likely to be gone before you know it!

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