Description

This fudgy Chocolate Almond Olive Oil Cake is a rich, dairy-free dessert perfect for the holiday season. Featuring a moist chocolate-almond base made with olive oil and almond flour, it is topped with a fluffy coconut milk frosting and garnished with spiced sugared cranberries for a festive touch. Soy-free and full of delightful textures and flavors, this cake is both indulgent and allergen-friendly.

Ingredients

Scale

Cake

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
2 large eggs
1 cup coconut sugar
½ cup olive oil
¾ cup unsweetened vanilla almond milk
¾ cup dark chocolate chips

Frosting

1 (13.5 ounce) can full-fat coconut milk, refrigerated overnight
¼ cup powdered sugar
½ teaspoon almond extract

Garnish

Spiced sugared cranberries

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350ºF. Line an 8×8 inch baking dish with parchment paper, ensuring the paper hangs over two edges for easy cake removal. Lightly spray 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 fully combined.
Combine Wet Ingredients: In a large bowl, whisk the eggs, coconut sugar, olive oil, and almond milk together until smooth and well mixed.
Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients and stir gently until just combined. Fold in the dark chocolate chips carefully.
Bake the Cake: Pour the batter into the prepared pan and spread it evenly. Bake for approximately 30 to 35 minutes, or until a cake tester inserted in the center comes out clean.
Cool and Remove Cake: Place the baked cake on a wire rack and allow it to cool completely. Once cooled, lift the cake out using the parchment paper overhang.
Chill Bowl for Frosting: Put a medium mixing bowl into the freezer for about 5 minutes to chill before whipping the frosting.
Prepare the Frosting: Open the refrigerated can of coconut milk and scoop out the hardened cream (leaving the liquid behind for other uses). Place the coconut cream into the chilled mixing bowl and whip with a hand mixer until fluffy.
Add Flavorings to Frosting: Add the powdered sugar and almond extract to the whipped coconut cream and whip again until fully incorporated.
Frost the Cake: Spread the coconut milk frosting gently over the cooled cake surface.
Garnish: Top the frosted cake with spiced sugared cranberries as desired to finish.

Notes

This cake is perfect for festive occasions with its rich chocolate and almond flavors combined with a creamy coconut frosting.
It is dairy-free and soy-free, making it suitable for those with these dietary restrictions.
Dark chocolate chips add extra texture and a rich chocolate burst inside the cake.
Use full-fat coconut milk refrigerated overnight to ensure the cream separates for whipping.
The spiced sugared cranberries add a festive, slightly tart contrast to the sweet cake and frosting.

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