By The Toasted Pine Nut
Chocolate Olive Oil Cake
12 steps
Prep:10minCook:30min
Chocolate Olive Oil Cake is fluffy, rich, chocolatey and deliciously decadent. Made with almond flour, this cake is naturally gluten free!
Updated at: Sat, 27 Aug 2022 17:25:37 GMT
Nutrition balance score
Unbalanced
Glycemic Index
46
Low
Glycemic Load
7
Low
Nutrition per serving
Calories268.7 kcal (13%)
Total Fat22.2 g (32%)
Carbs16.1 g (6%)
Sugars12.9 g (14%)
Protein4.8 g (10%)
Sodium194.8 mg (10%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Preheat oven to 325F.
Step 2
Whisk together the olive oil, eggs, and coconut sugar in a large bowl.
Step 3
Add the almond flour, cocoa, baking powder, and salt to the bowl.
Step 4
Whisk again until the dry ingredients are incorporated.
Step 5
Place a circle piece of parchment paper on the bottom of a 9 inch circle cake pan. Grease the pan with additional olive oil.
Step 6
Pour the batter into the pan and spread it out evenly.
Step 7
Bake for 30 – 35 minutes until the top is set and a toothpick comes out clean.
Step 8
Allow the cake to cool for 10 minutes in the pan.
Step 9
Use a butter knife to slide around the edges of the cake. Turn the cake over and tap on the bottom to release it from the pan.
Step 10
Place another plate on the bottom of the cake to flip it again so the top is facing up.
Step 11
Allow the cake to cool and come to room temperature.
Step 12
Sprinkle the top of the cake with powdered sugar and cut into 12 slices.
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