Recipe

Ingredients

For the cake

• 150 ml olive oil
• 3 large eggs
• 200 gms caster or normal sugar
• 50 gms cocoa powder
• 125 ml boiling water
• 2 tsps vanilla extract
• 100 gms gluten free flour
• 40 gms almond meal/almond flour
• 3/4 tsp bicarbonate of soda
• 1 pinch salt
• 1/2 tsp xantham gum

For the icing

• 1/2 cup milk (oat milk)
• A handful of chocolate chips

Instructions

1. Grease an 8 inch round tin with olive oil and line with baking paper. You can use butter if you don’t need to keep this cake dairy free.

2. Break the eggs into a mixing bowl. Add the sugar and olive oil to the same bowl.

3. Sift the cocoa powder into another bowl. Whisk in the boiling water until you have a smooth mixture. Whisk in the vanilla essence and set aside.

4. Sift the flour, almond meal, soda bicarbonate, salt and xantham gum into another bowl. If any almond meal remains in the sieve add it into the flour mix making sure there are no lumps.

5. Start to preheat the oven now. Set the oven to 150 deg C / 325 deg F.

6. Using a hand held electric beater, beat the eggs, oil and sugar till it becomes a thick and creamy.

7. Add the chocolate mix and blend well.

8. Add about 2 tablespoons of the flour mix and beat on the lowest speed. Then add the remaining flour mix in 2 batches and mix on a low speed. Scrape down the sides and make sure all the flour is blended in well. Pour mix into prepared in.

9. Bake for 30 minutes or until a small kinife comes out clean. Let the cake cool in the tin. Once cool run a kinife to gently loosen the sides. Place on serving stand.

Notes

1. Cakes made with gluten free flour tend to bake faster than normal flour so it’s wise to keep an eye out for them so they don’t cook a bit too much.