Chocolate olive oil cake GF DF
Gluten and diary free Nigella cake recipe
Cooking Instructions
- 1
Preheat the oven to 170C. Grease a 23cm/9in springform cake tin with a little oil and line the base with baking parchment.
- 2
Sift the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool a little.
- 3
In another smallish bowl, combine the ground almonds with the bicarbonate of soda and a pinch of salt.
- 4
Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment and beat together vigorously for about three minutes until you have a pale-primrose, aerated and thickened cream.
- 5
Turn the speed down a little and pour in the cocoa mixture. When mixed in slowly add the ground almond mix.
- 6
Pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- 7
Let it cool for 10 minutes on a wire rack, still in its tin, then carefully remove from the tin. Leave to cool completely or eat while still warm with some ice cream, as a pudding.
- 8
Tip: It is slightly heavier with the almonds – though not in a bad way – so if you want a lighter crumb, rather than a squidgy interior, and are not making the cake for the gluten-intolerant, then replace the 150g ground almonds with 125g plain flour. This has the built-in bonus of making it perhaps more suitable for an everyday cake.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Nigella’s Chocolate Olive Oil Cake ❤️ 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 😍
-
Chocolate & Walnut Cake (GF) (DF) Chocolate & Walnut Cake (GF) (DF)
This cake is based on a Delia recipe, but altered to make it #glutenfree and #dairyfree. I used coconut sugar as it’s unprocessed and I love the caramel undertones it brings to recipes, but you can sub regular granulated sugar. I was going to fill the cake with whipped coconut cream, but I didn’t have any so used a dairy-free butter cream instead. I doubled the recipe to make a giant cake that will feed 15 people as it was for the Stand Up to Cancer Bake Off in the Cookpad HQ. -
-
Chocolate Cake Chocolate Cake
Made this few week ago we frozen the slices and had 60g each every Saturday and Sunday with ice cream. This time I used butter instead of margarine and added 1 egg plus used large instead of medium. This cake is soft with crunchy top and sides. And everyone who tried it had it eat whole portion in 1 go as apposed to wanting to save some.
-
Simple Chocolate Cake Simple Chocolate Cake
This is the most hassle free - easy cake to make. Even the icing is easy too.
Caitlin Bunter -
-
-
Christmas Mulled Wine Velvet Cake Christmas Mulled Wine Velvet Cake
My family all like Christmas pudding, but it's just not for me. This year I decided to try making a Christmas-style cake for me to have at Christmas, and hopefully win some of the others away from the evil Christmas pudding too ;).I took a red wine velvet cake recipe that I had and altered it by replacing the red wine with mulled wine, and added some Christmas spices to the icing. I am very pleased with the result of my test bake - it's lovely and moist, rich and and the spices come through nicely. Waiting till Christmas now to see if I can win the family over.
-
Guinness Chocolate Cake Guinness Chocolate Cake
We always drank Guinness in London, and it must be draught from the pubs. I was missing London so I was really excited to try this recipe when I saw it. Really happy with the results and guess what, the cake tastes even better after sitting in the fridge overnight because it allows for the flavor to come through. But really, you can hardly detect the stout and it has got just the right amount of tang!Credit: Nigella Lawson Kristin Toh -
-
-
Vickys Chocolate Birthday Cake, GF DF EF SF NF Vickys Chocolate Birthday Cake, GF DF EF SF NF
Another chocolate cake for you to try, no avocado this time and gluten-free to boot
More Recipes
Comments