This dairy free chocolate cake is light, bouncy and always a hit, our go to easy dessert for last minute gatherings.
Chocolate Olive Oil Cake
Sarah CDairy Free Chocolate Cake
Rated 5.0 stars by 1 users
Author
Sarah C
Servings
8 adults
Prep Time
20 minutes
Cook Time
40 minutes
Beautifully light and fluffy, not to sweet chocolate olive oil cake. Perfect to serve with whipped coconut cream and fresh strawberries at your next dinner party. Yum
Ingredients
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150 ml olive oil
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50 g coco powder
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2 tsp vanilla extract
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1 tsp instant coffee (optional)
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125 g plain flour
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1 tsp baking soda
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Pinch of salt
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200 g caster sugar
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3 large eggs
Directions
Preheat your oven to 325ºF / 170°C,
Sift the coco powder into a heat proof bowl or jug, whisk in 125ml boiling hot water until you get a smooth chocolaty paste. (Optional you can use 1 tsp instant coffee in your hot water to bring the flavour of the chocolate). Whisk in the vanilla extract, then set aside to cool a little.
In another bowl, combine the flour with the baking soda and pinch of salt.
Put the sugar, eggs and olive oil into the bowl of a freestanding mixer with the paddle attachment (You can use a hand mixer if you don’t have a freestanding mixer). Beat together vigorously for about 3-4 minutes until you have a nicely aerated thickened cream.
Turn the speed down on the mixer and gradually add in the chocolate paste, once thats combined nicely. Gradually add in your flour mixture.
Once combined, pour the mixture into the prepared baking tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A skewer should come up clean but with a few sticky chocolate crumbs clinging to it.
Let it cool for 10 minutes on a wire rack, still in its tin and then turn it out to cool.