• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 10
    OK

    Chocolate Orange Olive Oil Cake

    Moist and delicious, this cake has a spiced orange flavor, reminiscent of an exquisite cup of tea. We used blood orange olive oil here, but you can use plain and add the zest of an organic orange if you can't find a good co-pressed olive oil. Enjoy with some whipped coconut cream or a scoop of refreshing fruit sorbet. 


    Ingredients
    5
    tablespoons
    raw, unsweetened cocoa (sifted)
    1 1/4
    ounces
    orange flavored dark chocolate
    1/4
    cup
    boiling almond milk
    1
    vanilla bean, split lengthwise
    1 3/4
    cups
    almond meal
    1/2
    teaspoon
    baking soda
    1/8
    teaspoon
    sea salt
    1/2
    teaspoon
    cinnamon
    *
    pinch of freshly ground nutmeg
    1
    cup
    cane sugar
    2/3
    cup
    orange olive oil
    1
    tablespoon
    freshly squeezed orange juice
    *
    zest of 1 orange
    3
    large eggs
    Directions
    Preheat oven to 325ºF. Grease a 9-inch spring form cake pan with some oil and line the bottom with parchment paper.
    Sift the cocoa powder into a bowl. Add chocolate pieces. Add the boiling almond milk, whisking as you do so, until you have a smooth, chocolaty batter that's fairly thick. Scrape vanilla bean seeds and add it to the chocolate batter. Stir to combine and set aside.
    In another bowl, combine the ground almond flour with the baking soda, salt, cinnamon and nutmeg. Stir to combine.
    Put sugar, olive oil, orange juice, zest and eggs into a final bowl and, using an electric mixer, beat until mixture is well combined and thick, about 3-4 minutes.
    Pour the cocoa mixture into the egg mixture. Beat with your mixer until combined and slowly add the almond flour and dry ingredients, mixing continuously to combine. Make sure to scrape down the sides so that everything is well combined.
    Pour batter (it will be fairly loose) into the prepared pan and bake for 35-40 minutes or until the sides are set. If a few crumbs stick to your cake tester, that's alright, your cake is baked.
    Cool for 10 minutes on a cake rack. Afterwards, run a knife around the edges of the cake pan and release the spring form. Sprinkle with icing sugar if you like and serve while still warm with a refreshing fruit sorbet (like orange) or a dollop of whipped coconut cream.

    The base number of servings for this recipe is 10
    OK

    Categories 

    Cake

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