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Chocolate olive oil cake

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Ingredients

Adjust Servings:
165ml Olive oil light in colour olive oil, plus extra for greasing
300g Ground almonds
60g Cocoa powder plus extra for dusting
200g Dark muscovado sugar
2 tsp Vanilla extract
½ tsp Sea salt flakes
2 tsp Mixed spice
2 tsp Ground cinnamon
3 Large eggs

Nutritional information

449
Calories

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Chocolate olive oil cake

This might be the ultimate, moist and squidgy chocolate cake recipe to have in your baking collection.

  • 60 min
  • Serves 10
  • Medium

Ingredients

Directions

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Lightly spiced and made with ground almonds and mild olive oil, this makes a fantastic pudding or treat, which is also gluten- and dairy-free. What’s more, it’s super-easy to make – just mix and bake.

Tip: To make this into more of a pudding, you could serve with a dollop of dairy-free yogurt or crème fraîche (if not required to be dairy-free) on the side.

Steps

1
Done

Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm round springform tin and line with nonstick baking paper.

2
Done

Add all the ingredients, except the eggs, alongside 125ml boiling water to a large mixing bowl and whisk to combine. Crack in the eggs one at a time, whisking well until smooth.

3
Done

Pour the batter into the prepared tin and bake for 45 mins or until a skewer inserted into the middle comes out clean.

4
Done

Allow to cool in the tin for 10 mins before removing and transferring to a wire rack. Serve while still warm as a pudding or leave to cool completely. Dust with extra cocoa powder to serve. Store the cooked and cooled cake (or any leftovers) in an airtight container in the fridge for up to 4 days.

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