Gluten-free Chocolate Olive Oil Cake

Recently I’ve been trying to make my baking healthier. I’m lucky that I don’t have any allergies or  dietry restrictions however there some people who have to look for alternatives for health reasons. This cake is fantatastic for both the gluten eaters and non gluten eaters alike. It’s also dairy free so that’s another added bonus.

 

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Recipe taken from Nigella Lawson

 

Ingredients:

  • 150ml Olive oil
  • 50g cocoa powder
  • 125ml boiling water
  • 2tsps vanilla extract
  • 150g ground almonds or 125g plain flour
  • 1 pinch salt
  • 1/2tsp bicarb
  • 200g caster sugar
  • 3 large eggs

For the Raspberry Coulis

  • 150g raspberries
  • One and a half to two teaspoons of sugar ( I used granulated)
  • A couple of drops of lemon juice to taste

To serve: Vanilla icecream and chocolate sauce

Method:

Preheat oven to 170°c and grease a 22/23 cm cake tin.

Sift the cooca powder into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste. Whisk the vanilla extract then set aside to cool a little.

In another smallish bowl, combine the ground almonds/flour with the bicarbonate of soda and salt.

Put the sugar, olive oil and eggs into a bowl and beat vigourously with a whisk for about 3 minutes until you have a pale-primrose, aerated and thickend cream.

Pour in the cocoa mixture to the whipped up eggs, oil and sugar and mix until all combined. Then add the ground almonds or flour if using and mix until everything is combined.

Pour the batter into you prepared cake tin and bake for 40-45 mins until the sides are set and the very centre, on top still looks slightly damp.

To make the coulis:

Whizz up the raspberries with the sugar in a foodprocessor until smooth. Then add the lemon juice to taste. Pass through a sieve if desired to make sure there are no bits.

Finally plate up the cake with the vanilla icecream and raspberry coulis.

 

Notes: This was my first time making this and I was really happy with the result. However I’m  a huge chocoholic so next time I will either add a chocolate sauce or a ganache to go on top. I hope you enjoy this as much as I did.

Aniqah

 

 

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