Chocolate Olive Oil Cake
Chocolate Olive Oil Cake
8 servings
Ingredients
- 3/4 cup (180 ml) coconut flour
- 1/4 cup (60 ml) almond flour
- 2/3 cup (160 ml) granulated erythritol (stevia/honey or other)
- 2 tsp (10 ml) baking powder
- 1/3 cup (80 ml) unsweetened cocoa powder
- 1 tsp (5 ml) baking soda
- 1 pinch of salt
- 4 eggs
- 1 1/4 cups (310 ml) high-quality extra virgin olive oil
- 2 tsp (10 ml) almond extract
- 1 tsp (5 ml) vanilla extract
Preparation
- Preheat the oven to 180°C (350°F).
- In a bowl, mix coconut flour, almond flour, erythritol, baking powder, cocoa powder, baking soda, and salt.
- In a large bowl, beat the eggs with an electric mixer on high speed until tripled in volume. Gradually add the olive oil, almond extract, and vanilla. Beat again for 15 seconds.
- Gently fold the dry ingredients into the egg mixture using a spatula until smooth.
- Line the bottom of a 23 cm (9 in) springform pan with parchment paper and grease the sides. Pour in the batter and smooth the top.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool before unmolding.
