Description
This rich and fudgy Chocolate Almond Olive Oil Cake combines a moist chocolate base made with almond and all-purpose flour with a luscious dairy-free coconut milk frosting. Topped with spiced sugared cranberries, this festive dessert is perfect for holiday celebrations and is both dairy free and soy free.
Ingredients
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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
Topping
- Spiced sugared cranberries
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF. Line an 8×8 inch baking dish with parchment paper, making sure the paper hangs over two edges for easy removal. Lightly spray the parchment 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 well combined, ensuring an even distribution of leavening agents and cocoa.
- Combine Wet Ingredients: In a large bowl, whisk the eggs, coconut sugar, olive oil, and almond milk until the mixture is smooth and homogenous, providing a moist base for the cake.
- Incorporate Dry Ingredients and Chocolate Chips: Add the dry ingredients to the wet mixture and gently mix just until incorporated to avoid overworking the batter. Fold in the dark chocolate chips carefully for pockets of melted chocolate.
- Pour and Bake: Transfer the batter evenly into the prepared baking pan and smooth the surface. Bake for 30 to 35 minutes, or until a toothpick or cake tester inserted in the center comes out clean, indicating the cake is fully baked.
- Cool and Remove from Pan: Place the pan on a wire rack and let the cake cool completely. Once cooled, use the parchment paper edges to lift the cake gently out of the pan to prevent sticking and preserve the cake structure.
- Chill Bowl for Frosting: Place a medium-sized mixing bowl in the freezer for 5 minutes to chill, which helps with whipping the coconut cream to a fluffy texture.
- Prepare Coconut Milk Frosting: Open the chilled coconut milk can and scoop out the solidified coconut cream into the chilled bowl, leaving the liquid behind for another use. Whip the cream with a hand mixer until fluffy.
- Add Flavor and Sweetener to Frosting: Incorporate the powdered sugar and almond extract into the whipped coconut cream, then whip again until the mixture is smooth and well blended.
- Frost and Decorate the Cake: Spread the coconut cream frosting gently over the cooled cake, then top with spiced sugared cranberries as desired for a festive finish and added texture.
Notes
- This cake is dairy free and soy free, making it suitable for those with lactose or soy sensitivities.
- The spiced sugared cranberries add a bright, tangy contrast to the rich chocolate and creamy frosting, perfect for holiday celebrations.
- Save the leftover coconut milk liquid for smoothies or other recipes to minimize waste.
- Using parchment paper with overhang makes removing the cake from the pan easier without damaging its edges.
- Make sure the coconut milk is fully refrigerated overnight to separate the cream properly for the frosting.
Nutrition
- Serving Size: 1 slice (1/8th of cake)
- Calories: 298
- Sugar: 18g
- Sodium: 95mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 24mg
