Our adaptation to a flourless chocolate cake sourced from nigella.com, made with kyoord olive oil is an immediate classic. Originally created for the gluten-free and dairy-free dinner guests, and was loved by everyone. Consists of a few simple steps with only 8 ingredients - our signature kyoord olive oil being one of them - it is one of those easy recipes to follow. Not to mention everyone in the house will be following the seductive smell right into the kitchen.
We suggest serving with any topping, chocolate sauce, vegan whipped cream and sliced up strawberries.
Chocolate Olive Oil Cake
⅔ cup kyoord High-phenolic Extra Virgin Olive Oil
6 tablespoons sifted unsweetened cocoa
½ cup boiling water
a pinch of salt
2 teaspoons vanilla extract
2 tablespoons dark rum
1½ cups almond flour
½ teaspoon baking soda
1 cup granulated sugar
3 large eggs
1 tablespoon powdered sugar
Preheat the oven to 375 F. Grease a 9” round cake pan with a little oil and set aside.
Add the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth paste. add in the vanilla extract and the rum, then set aside to cool.
In a separate medium bowl, combine the almond flour (can substitute with regular flour) with the baking soda and the pinch of salt.
In the bowl of a stand mixer, beat together the kyoord olive oil, sugar, and eggs.
Pour in the cocoa mixture, once combined, add the ground almond mix.
Using a spatula, pour the mixture into the prepared baking pan.
Bake for 40-45 minutes, or until it has visibly risen.
Let it cool for 10 minutes while still in the pan.
Sprinkle with powdered sugar and serve!
Serving suggestion: add chocolate sauce, vegan whipped cream and sliced up strawberries
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