Chocolate Olive Oil Cake

I recently had the most divine warm chocolate olive oil cake at a restaurant. I began searching for this recipe's gluten-free, sugar-free version. Few are available, so I created this recipe using a New York Times recipe and a Nigella Lawson recipe. Then, I came up with my own for my spouse's birthday. It did not disappoint! This recipe may also entice you to delete the sugar and white flour.

8 to 12 servings

INGREDIENTS:

½ cup filtered water

1 Earl Gray teabag

6 tablespoons unsweetened cocoa

2 teaspoons vanilla extract

1 ½ cups almond meal

½ teaspoon baking soda

½ teaspoon cinnamon

Pinch of salt

1 cup allulose (RX sugar substitute)

3 eggs

⅔ cup extra virgin olive oil (more for oiling the pan)

DIRECTIONS:

1.     Preheat oven to 325°F. Line a nine-inch springform baking pan with parchment paper. Oil the sides with olive oil.

2.     Brew the tea bag in boiling filtered water. (It should be quite strong.)

3.     Place the cocoa in a small bowl, then slowly whip in the brewed tea (minus the bag), followed by the vanilla extract, until smooth. Set aside.

4.     Thoroughly combine the almond meal, baking soda, cinnamon, and salt in another small bowl. Set aside.

5.     In a mixer with a whip attachment (or with a hand mixer with a large bowl), beat the allulose, eggs, and olive oil on medium-high speed until pale in color and thickened, about three minutes.

6.     Add the cocoa mixture, turn the speed down, and beat until thoroughly combined. Add the almond meal mixture and mix until just combined.

7.     Pour the batter into the prepared springform pan. Place on a sheet pan and into the oven. Bake until the sides are set and the center is still slightly damp, about forty to forty-five minutes. Remove to a baking rack and let cool for ten minutes in the pan. Then, slowly ease the sides of the pan away from the cake using a paring knife. It may be served warm or cool completely. Store any leftovers in an air-tight container. It may be frozen well-wrapped for up to three months.

8.     Serve warm or cool with whipped mascarpone, ice cream, or whipped cream.

Chocolate Olive Oil Cake

Chocolate Olive Oil Cake
Yield: 8 to 12 servings
Author:
Prep time: 25 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 H & 20 M
I recently had the most divine warm chocolate olive oil cake at a restaurant. I began searching for this recipe's gluten-free, sugar-free version. Few are available, so I created this recipe using a New York Times recipe and a Nigella Lawson recipe. Then, I came up with my own for my spouse's birthday. It did not disappoint! This recipe may also entice you to delete the sugar and white flour.

Ingredients

  • ½ cup filtered water
  • 1 Earl Gray teabag
  • 6 tablespoons unsweetened cocoa
  • 2 teaspoons vanilla extract
  • 1 ½ cups almond meal
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • Pinch of salt
  • 1 cup allulose (RX sugar substitute)
  • 3 eggs
  • ⅔ cup extra virgin olive oil (more for oiling the pan)

Instructions

  1. Preheat oven to 325°F. Line a nine-inch springform baking pan with parchment paper. Oil the sides with olive oil.
  2. Brew the tea bag in boiling filtered water. (It should be quite strong.)
  3. Place the cocoa in a small bowl, then slowly whip in the brewed tea (minus the bag), followed by the vanilla extract, until smooth. Set aside.
  4. Thoroughly combine the almond meal, baking soda, cinnamon, and salt in another small bowl. Set aside.
  5. In a mixer with a whip attachment (or with a hand mixer with a large bowl), beat the allulose, eggs, and olive oil on medium-high speed until pale in color and thickened, about three minutes.
  6. Add the cocoa mixture, turn the speed down, and beat until thoroughly combined. Add the almond meal mixture and mix until just combined.
  7. Pour the batter into the prepared springform pan. Place on a sheet pan and into the oven. Bake until the sides are set and the center is still slightly damp, about forty to forty-five minutes. Remove to a baking rack and let cool for ten minutes in the pan. Then, slowly ease the sides of the pan away from the cake using a paring knife. It may be served warm or cool completely. Store any leftovers in an air-tight container. It may be frozen well-wrapped for up to three months.
  8. Serve warm or cool with whipped mascarpone, ice cream, or whipped cream.

Nutrition Facts

Calories

208.93

Fat (grams)

20.32 g

Sat. Fat (grams)

2.69 g

Carbs (grams)

4.65 g

Fiber (grams)

2.44 g

Net carbs

2.18 g

Sugar (grams)

0.65 g

Protein (grams)

4.85 g

Sodium (milligrams)

65.78 mg

Cholesterol (grams)

40.92 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

olive oil, chocolate, cake
Dessert, Cake
American, Mediterranean
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Linda Hierholzer