Chocolate Olive Oil Cake

It was snowing…in March when this cake was conceived. Winter-weary and needing something rich, I tried my hand at a rich, moist, egg-free cake and got it…on the first try. Hope you love it.

Makes 10-12 servings

Ingredient List:

• ½ cups almond meal flour
• 1 1/2 cups sprouted whole wheat flour or whole wheat pastry flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 8 tablespoons coconut sugar
• Pinch sea salt
• Pinch ground cinnamon
• ½ cup boiling water
• 6 tablespoons unsweetened dark cocoa powder
• 2 teaspoons pure vanilla extract
• 3 tablespoons Bob’s Red Mill egg replacer mixed into 6 tablespoons water
• 2/3 cup extra virgin olive oil

Step By Step Instructions:

Preheat oven to 350F and lightly oil a standard Bundt cake pan.

Whisk together the dry ingredients. Pour boiling water over cocoa powder in a small bowl and whisk until creamy. Mix in vanilla.

Mix chocolate, egg replacer and olive oil into the dry ingredients to form a ‘creamy’ batter. Add water as needed to create a spoonable batter. Spoon batter into prepared pan and bake for 40-45 minutes. When an inserted toothpick comes out clean, the cake is done. Allow to cook for 10 minutes in the pan before slicing into wedges to serve.