Saturday, 3 May 2014

Chocolate olive oil cake - Gluten and Dairy Free!

I wanted to try a different kind of recipe for a chocolate cake and stumbled across on by Nigella, now there is two ways to make this cake one is with ground almonds which makes it gluten free and the other with just regular plain flour. This recipe is also free from any milk or butter which also makes it great for those with a dairy allergy! Today I made this cake with flour as I was all out of ground almonds but I will make the gluten free version next week and report back about any differences in texture and flavour. So heres what you'll need:

  • 50g Cocoa powder.
  • 125ml Boiling water.
  • 125g Plain flour or 150g of ground almonds.
  • 1/2tsp Bicarbonate of soda.
  • 3 Eggs.
  • 150ml Mild olive oil.
  • 200g Caster sugar.

Combine the cocoa powder and boiling water whisking into a smooth paste and put to one side. In another bowl combine the flour or ground almonds with the bicarbonate of soda. In the bowl of a standing mixer crack your 3 eggs and add the olive oil and caster sugar turning your mixer on to full speed for 3 minutes until the mixture is a pale cream colour. Slow down the mixer and add the chocolate paste and then the flour/almonds. 

Once combined pour the batter into a lined cake tin, don't worry that the mixture being very wet its supposed to be like that. Put the cake tin into a preheated oven at 170 degrees and bake for 40-45 minutes, when done it should be set firm at the sides but slightly soft in the centre.

The cake is light but rich with a slight gooey texture towards the middle, when using ground almonds the recipe says the texture is slightly heavier more similar to a brownie. Either way this cake is delicious, why not give it a try!

Thank you for reading.


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