Chocolate Olive Oil Cake
"Chocolate Olive Oil Cake is a family favorite that influenced me to use olive oil in many of my dishes. The moist, decadent flavor, combined with the benefits of antioxidants, makes it a wonderful addition to any holiday." - Brandi Muilenburg
1 1/2 cups Gluten-Free all purpose flour blend
3/4 cup unsweetened cocoa powder
1 cup granulated sugar
1 tsp Kosher salt
1/2 tsp baking soda
1/2 tsp baking powder
1 cup extra virgin olive oil
3 large eggs, room temperature
1 tbsp vanilla extract
1 1/4 cups unsweetened almond milk or reduced fat milk
Preheat the oven to 350F. Grease and flour a 10-cup bundt pan. Set aside.
In a large bowl, sift the dry ingredients; flour, cocoa powder, baking powder and baking soda. Mix in the salt, granulated sugar and light brown sugar.
In a separate bowl, combine the wet ingredients (except water); vanilla, olive oil, milk and eggs. Whisk until fully incorporated.
Add the wet ingredients to the dry ingredients, fold using a spatula.
Add to desired pan
Bake for 45-50 minutes, or until toothpick comes out clean.
- Cool in pan for 15 minutes. Then turn it out onto a cooling rack to cool completely. Enjoy!