Gluten Free Chocolate Olive Oil Cake (YUM!)

YUM! You asked, we listened – here’s how to treat your Gluten Free friends (or yourself):

Serves 8


For the cake: 

6 tablespoons natural, unsweetened cocoa powder (not Dutch-processed)

1/2 cup boiling water

2 teaspoons pure vanilla extract

1 cup raw sugar cane (turbinado)

2/3 cups Bodacious Traditional Olive Oil

3 large eggs, room temperature

1/2 teaspoon baking soda

1 3/4 cup almond meal or flour


To prepare the cake: Preheat the oven to 325F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides, set aside.

For a smoother cake, place the turbinado in a food processor and process on high for 1 minute, until a most of the granules have been reduced to a fine powder. Set aside.

Sift the cocoa powder into a small bowl. Whisk in the boiling water, the mix in the vanilla. Set aside to cool slightly.

In the bowl of a stand mixer with paddle attachment, combine the eggs, sugar and olive oil. Beat on high for 3-4 minutes, until thickened and creamy. Add the baking soda and mix to combine.

Add the cocoa mixture and mix well, then add in the almond flour and combine, scraping down the sides as needed.

Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center has a few moist crumbs attached when removed.

Cool for 10 minutes on a wire rack then remove the springform sides and continue to cool to room temperature.

To make the coconut whipped cream: Refrigerate the cans of coconut milk at least 6 hours, up to overnight. Once chilled remove from the refrigerator, being cautious not to shake.

Carefully open, there should be solid cream sitting on the top. Scoop the cream into the bowl of a stand mixer.

Whip the cream on high for about 1 minute, until thick and fluffy. Refrigerate until time to use.

To assemble: Top the cake with coconut cream and preserves. Sprinkle with chopped pistachios, if desired.