Description
This fudgy Chocolate Almond Olive Oil Cake is a rich, dairy-free dessert perfect for the holiday season. Featuring a moist chocolate almond base made with a blend of all-purpose and almond flours, it is topped with a fluffy coconut cream frosting and garnished with spiced sugared cranberries for a festive touch. The cake is gluten-free, soy-free, and uses olive oil for a unique, healthy twist.
Ingredients
Scale
Dry Ingredients
- 1 cup Bob’s Red Mill Organic Unbleached All-Purpose White Flour
- ½ cup Bob’s Red Mill Super-Fine Almond Flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup coconut sugar
- ½ cup olive oil
- ¾ cup unsweetened vanilla almond milk
Add-ins and Toppings
- ¾ cup dark chocolate chips*
- 1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
- ¼ cup powdered sugar
- ½ teaspoon almond extract
- Spiced sugared cranberries (for garnish)
Instructions
- Prepare the baking dish: Preheat the oven to 350ºF. Line an 8×8 inch baking dish with parchment paper, making sure the paper hangs over the edges on two sides for easy cake removal. Lightly spray the parchment with olive oil or nonstick cooking spray and set aside.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, cocoa powder, baking soda, baking powder, and salt until fully combined.
- Combine wet ingredients: In a large bowl, whisk together the eggs, coconut sugar, olive oil, and almond milk until the mixture is smooth and well combined.
- Incorporate dry ingredients: Add the flour mixture to the wet ingredients and gently mix until just incorporated, careful not to overmix. Fold in the dark chocolate chips evenly throughout the batter.
- Transfer and bake: Pour the batter into the prepared baking dish, spreading it out evenly. Bake for 30 to 35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
- Cool the cake: Place the pan on a wire rack and allow the cake to cool completely. Once cooled, lift the cake out of the pan using the parchment paper overhang and place on a serving plate.
- Chill bowl for frosting: Place a medium-sized mixing bowl in the freezer for 5 minutes to chill.
- Prepare coconut cream frosting: Open the refrigerated can of coconut milk. Scoop out the solidified coconut cream into the chilled mixing bowl, leaving the liquid behind (reserve for smoothies). Using a hand mixer, whip the coconut cream until light and fluffy.
- Sweeten and flavor frosting: Add the powdered sugar and almond extract to the whipped coconut cream. Whip again until fully incorporated and smooth.
- Frost and garnish: Spread the coconut cream frosting gently and evenly over the cooled cake. Top with spiced sugared cranberries as desired for a festive finish.
Notes
- This cake is dairy-free, soy-free, and gluten-free thanks to the use of almond flour and coconut milk frosting.
- Dark chocolate chips add rich texture and depth, but can be omitted or substituted with dairy-free chips if preferred.
- Refrigerating the coconut milk overnight helps separate the cream for the frosting.
- Spiced sugared cranberries provide a delightful decorative and flavor contrast perfect for holiday celebrations.
- Use parchment paper with an overhang to easily lift the cake out without damaging its edges.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 298
- Sugar: 18 grams
- Sodium: 95 milligrams
- Fat: 19 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 29 grams
- Fiber: 2 grams
- Protein: 5 grams
- Cholesterol: 24 milligrams
