Have you ever heard of olive oil cake? This isn’t a new concept but more and more people are starting to use oil instead of butter in their cakes and there are some great reasons as to why.
First off, there are great health benefits to olive oil –
- it is rich in healthy monounsaturated fats,
- it contains large amounts of antioxidants,
- it has strong anti-inflammatory properties,
- to name a few
When you use olive oil in a cake instead of the butter it contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. This means that you can bake this cake ahead of time and you don’t have to worry about it drying out by the time you serve it. Plus, you won’t have to worry about the leftovers drying out either if the cake even makes it that far.
Important – you want to pick an olive oil that is delicious and fresh is possible. If you don’t think you would like the olive oil on a salad then you sure don’t want to put the olive oil in your cake.
Chocolate Olive Oil Cake with Chocolate Avocado Frosting
ingredients
cake ingredients
2/3 cup olive oil, plus more for greasing
6 TBS unsweetened cocoa powder, sifted
1/2 cup boiling water
2 tsp pure vanilla extract
1 1/2 cups almond flour
1/2 tsp baking soda
pinch of salt
1 cup superfine sugar
3 large organic eggs
1, 9-inch springform cake pan
frosting ingredients
2 ripe avocados
1/2 cup unsweetened cocoa powder
6-8 tbsp pure maple syrup or sweetener of choice
1/4 tsp pure vanilla extract
1/8 tsp salt
2 tbsp oil
instructions
- Preheat oven to 325 degrees.
- Brush 9-inch springform pan with oil.
- Whisk together cocoa and boiling water in a measuring cup.
- Then add the vanilla to form a thick paste.
- In a small bowl, combine the almond flour, baking soda, and salt.
- In a mixing bowl add the sugar, olive oil, and eggs.
- Beat on medium-high for about 3 minutes, or until the mixture is pale yellow and thick.
- Reduce the mixer speed and slowly add in the cocoa mixture.
- Once combined, then add the almond meal mixture until well combined.
- Pour the batter into the springform pan.
- Bake for 40-45 minutes.
- The sides will look set but the center will look slightly damp.
- Leave in the pan for about 10 minutes to cool.
- Carefully remove the ring and let cool more.
- While your cake is cooling, make the frosting.
- Combine all of the frosting ingredients in a blender and blend until smooth.
- If it doesn’t seem smooth enough, add a little olive oil until it reaches desired consistency.
- As soon as the cake is cooled, frost with the frosting.
