Recipes

Extra Virgin Olive Oil Vegan Chocolate Cake

I love Experimental Bakery!

The result this time is similar to a brownie, with a more grainy texture than usual due to the presence of ground nuts.

The use of Extra Virgin Olive Oil instead of butter makes it slightly lighter and also, I wanted chocolate notes to dominate. We normally would have used a mild Olivocarcy #three but last week in London we had only #one, the strongest of the range, that obviously gave the cake a hint of Olive Oil, which we adore anyway 🙂

We like it mildly sweet but if you have a passion for sugary flavours to satisfy, you can go with 6 or 8 tablespoons of Maple Syrup.

INGREDIENTS

Makes: 8-12 slices

  • 120 millilitres regular olive oil
  • 50 grams organic cocoa powder
  • 125 millilitres boiling water
  • 2 teaspoons vanilla extract
  • 150 grams ground almonds for Paleo (or 125g wholegrain flour or 3/4 cup)
  • ½ teaspoon bicarbonate of soda
  • 1 pinch of salt
  • 4 tablespoons of Maple Syrup
  • Egg Substitute: 3 Tablespoon of ground Flax Seeds and 1 tablespoon of Chia seeds (or 3 large eggs for non-vegan)

 

METHOD

  1. Combine 3 tablespoons of ground flax seed (measured after grinding) and 1 tablespoon of Chia Seeds with 12 tablespoons of water. Stir well and put in the fridge for 15 minutes. After that your egg substitute is ready to be used.
  2. Preheat oven to 170°C/gas 325ºF. Grease a tin with a little oil.
  3. Put the cocoa powder into a bowl and whisk in the boiling water until you have a smooth, fluid paste. Whisk in the vanilla extract, then set aside to cool a little.
  4. In a small bowl, combine the ground almonds (or flour) with the bicarbonate of soda and a pinch of salt.
  5. Add Maple Syrup, Olivocracy #three extra virgin olive oil and chia and flax mixture into the standing mixer  for about 3 minutes until you have a thickened cream.
  6. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and then slowly tip in the ground almond or flour.
  7. Stir a little with a spatula, then pour the fluid batter into the prepared tin. Bake for 40-45 minutes or until it looks set. The toothpick test should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
  8. Let it cool for 10 minutes on a wire rack, still in the tin, and then gently take it out. Leave to cool completely or eat while still warm with some vegan ice cream, as a pudding. Recipe for this to follow 😉

Lots of OliLove,

Daniele

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