Nigella’s Chocolate Olive Oil Cake ❤️
Nigella is the queen of decadent puds and this chocolate olive oil cake is no exception. I love this cake because it is #dairyfree and #glutenfree without any additional adjustments needed. It’s is so light it’s honestly just a joy to eat. I made it with eggs today but I’ve successfully used egg replacer to make it fully vegan before. Full photographic method is included so you can see what it looks like at each stage.
I’ll cut my cake into thin wedges for the first tier of my #AfternoonTea 😍
Open in Cookpad AppCooking Instructions
- 1
Preheat the oven to 170 C. Prepare your springform cake tin with parchment paper in the base and lightly rub the sides with olive oil.
- 2
Sift the cocoa powder into a medium sized bowl. Whisk in the boiling water to form a paste and set to one side. Don’t worry it thickens a bit as it cools.
- 3
In another medium sized bowl mix the almonds, salt and bicarbonate.
- 4
Now add the eggs, olive oil and sugar to your stand mixers mixing bowl. (You can mix by hand if you need to). Beat for 3 minutes on a high speed to make an airy pale yellow cream.
- 5
Lower the speed to medium speed. Slowly pour your chocolate cocoa mix in and beat until it’s all mixed in.
- 6
Scrape down the sides and pour the almonds in while mixing at medium speed.
- 7
Pour the batter into your tin and carefully transfer into the oven. It’s a thin batter compared to usual cake mixes, that’s fine don’t worry it will ‘set’ as you bake it. Bake for 40-45 minutes.
- 8
When you bring the cake out of the oven, I like to loosen the edges to make sure it isn’t stuck, but then leave it to cool in the tin. After half an hour or so you can turn it onto a wire rack to finish cooling.
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