-photo courtesy of Baked Bree
I've been toying around with gluten free for some time now, and there have been successes and failures. I like to find recipes that taste like they have refined flour and sugar, all those fake additives and cheats, because it's like getting the "good" flavor without compromising quality. When I made this cake, it was like I'd died and gone to heaven. You won't need more than one piece of this, it's so rich and gooey and chocolaty on it's own!
Chocolate Olive Oil Cake
Gluten and dairy free
6 Tablespoons high quality cocoa powder
1/2 cup boiling water
2 teaspoons vanilla
1 1/2 cups almond meal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2/3 cup olive oil
Whisk together cocoa and boiling water in a measuring cup. Add the vanilla. It will be a thickish paste.
In another small bowl, combine the almond meal, baking soda, and salt.
Add the sugar, olive oil, and eggs in the bowl of an electric mixer. Beat on medium-high for about 3 minutes, or until the mixture is pale yellow and thick. Reduce the mixer speed and add the cocoa mixture. Add the almond meal mixture. Mix until combined.
Pour the batter into a 9-inch springform pan that has been brushed with olive oil. Bake in a preheated 325 degree oven for 40 to 45 minutes. The sides will be set and the center will look slightly damp. Let cool in the pan for 10 minutes. Carefully remove the ring and let cool. Dust with powdered sugar.