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Chocolate & Olive Oil Cake

Chef & legend Jade Woodd

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Instagram: @panaceas_pantry

INGREDIENTS

1½ cups plain flour

¾ cup coconut sugar

½ cup cacao powder

1 tsp baking powder

¼ tsp good-quality salt

½ cup + 1 tbsp rice malt syrup

1 tbsp apple cider vinegar

2 tsp vanilla extract

¹⁄³ cup extra virgin olive oil

¾ cup cold water

 

METHOD

Preheat oven to 355°F. Grease an 8-inch round cake pan and line the base with parchment paper. In a large mixing bowl, sift in flour, cacao and baking powder. Add salt and coconut sugar, and mix until uniform. Make 4 wells in the cake mixture. Add one ingredient into each well: rice malt syrup, vinegar, vanilla and olive oil.

 

Top with water, then fold the mixture together until just combined. Immediately transfer the mixture to your prepared cake pan and bake for 40-45 mins or until the cake starts to pull away from the sides and bounces back when gently pressed.

 

Allow to cool for 10 minutes before setting on a wire rack to cool completely.

 

To serve, carefully cut the cake through the middle. Fill with coconut whipped cream, then also top with coconut whipped cream, fresh fruit and flowers. Note: I used a ready-made coconut whipped cream, but you can easily make your own by putting a can of full-fat coconut cream in the fridge overnight. The next day, remove the thick, solid part of the coconut cream and whip with 1-2 tbsp desired liquid sweetener and a dash of vanilla until fluffy.

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