Description

This fudgy Chocolate Almond Olive Oil Cake is a decadent and festive dessert perfect for the holiday season. Featuring a rich chocolate base made with cocoa and almond flour, sweetened with coconut sugar, and moistened with olive oil, it offers a moist, tender crumb. Topped with a fluffy coconut milk frosting flavored with almond extract and adorned with spiced sugared cranberries, this dairy-free and soy-free cake is both elegant and delicious.

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

Mix-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

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Instructions

Prepare the oven and pan: Preheat your oven to 350ºF. Line an 8×8 inch baking dish with parchment paper large enough to hang over two edges 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 evenly combined.
Combine wet ingredients: In a large bowl, whisk the eggs, coconut sugar, olive oil, and almond milk until the mixture is smooth and well combined.
Integrate dry into wet: Add the dry ingredients to the wet ingredients and mix gently until just combined to avoid overworking the batter. Fold in the dark chocolate chips carefully to distribute evenly.
Bake the cake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean.
Cool the cake: Remove the cake from the oven and place the pan on a wire rack to cool completely. Once cool, use the parchment overhang to lift the cake out of the pan gently.
Chill bowl for frosting: Place a medium mixing bowl in the freezer for about 5 minutes to chill, which will help with whipping the coconut cream.
Prepare coconut milk frosting: Open the refrigerated can of coconut milk and scoop out the solidified cream into the chilled bowl, leaving the liquid behind for other uses. Using a hand mixer, whip the coconut cream until fluffy. Add powdered sugar and almond extract, then whip again until well incorporated and smooth.
Frost and garnish: Spread the coconut milk frosting gently over the cooled cake. Top the frosted cake with spiced sugared cranberries for an elegant finish.

Notes

This cake is dairy-free and soy-free, making it suitable for those with those dietary restrictions.
The use of almond flour and almond milk adds a lovely nutty flavor that complements the chocolate beautifully.
The chilled coconut cream frosting is a perfect dairy-free alternative to traditional frosting that is fluffy and rich.
Spiced sugared cranberries add a festive touch and a balance of tartness to the rich chocolate cake.
Save the leftover coconut milk liquid for smoothies or other recipes to reduce waste.

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