I first heard about Olive Oil cake back when I was working in the South of France and I fell in love with the dense but moist texture that the oil gave to the mixture, so, when I was sent the most incredible Moroccan Gold Oil (gifted) I just knew I had to do something spectacular with it (alongside just dipping fresh warm gluten-free bread and just diving head first into it).
The last olive oil cake I made was a lemon and almond olive oil cake but wanted something as luxurious as the oil so decided to get a little more decadent with Cacao Powder and a mixture of almond and coconut flour to really pair with the nuttiness that the oil undertones gave off. You need a really good quality olive oil in order to make this cake, and Morocco Gold, to me, was the perfect addition. Not only is it one of the highest quality oils you can get but alongside the nuttiness undertone it also has hints of citrus fruit so worked amazingly with the chocolate and base of the mixture without having to add fresh zest and juice.
And the final outcome is the most delicious gluten-free chocolate cake that is super simple to make and loved by everyone!
CHOCOLATE OLIVE OIL CAKE
Makes: 1 whole cake / 8-10 slices.
Time to Make: 1 hour.
150ml Morocco Gold Olive Oil plus an extra 1tbsp for greasing
45g Cacao Powder
150ml Boiling Water
100g Ground Almonds
50g Coconut Flour
1/2 tsp Gluten Free Bicarbonate of Soda
200g Caster Sugar
Pinch of Salt
Pre-heat your oven to Gas Mark 3, 170c – oil a 9inch tin and line the base with greaseproof paper.
Sift your Cacao powder into a bowl and pour in the boiling water. Whisk until a smooth paste-like consistency. Place to the side.
In another bowl add your ground almonds and coconut flour with the bicarbonate of soda and a pinch of salt and combine.
Place your sugar, eggs and olive oil into your mixer and beat together on high for 3/4 minutes until pale and airy and looks like a thickened cream.
Turn your speed down and add in half your cacao mixture and beat until combined, scrape down the sides if needed and add in the other half and beat until fully combined.
Scrape down the sides and add in half of your ground almond/coconut flour mixture until combined, scrape down the sides if needed and add in the other half and beat until fully combined.
Pour into your greased and lined tin and bake for 40/45 minutes or until set. Pop in a toothpick which should come out mainly clean but with just a few tiny crumbs on it.
Remove from the oven and allow to cool in the tin for 10 minutes – it should shrink slightly after the 10 minutes you are able to turn it out onto a cooling rack. Remove the greaseproof paper and allow to cool completely or enjoy while it is still warm.