Chocolate olive oil cake

This might be the ultimate, moist and squidgy chocolate cake recipe to have in your baking collection. Lightly spiced and made with ground almonds and mild olive oil, this makes a fantastic treat, which is also gluten- and dairy-free. What’s more, it’s super-easy to make – just mix and bake.

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 10 people

Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm round springform tin and line with nonstick baking paper.

2. Add all the ingredients, except the eggs, alongside 125ml boiling water to a large mixing bowl and whisk to combine. Crack in the eggs one at a time, whisking well until smooth.

3. Pour the batter into the prepared tin and bake for 45 mins or until a skewer inserted into the middle comes out clean.

4. Allow to cool in the tin for 10 mins before removing and transferring to a wire rack. Dust with extra cocoa powder to serve. Store the cooked and cooled cake (or any leftovers) in an airtight container in the fridge for up to 4 days.

Ingredients

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Ingredients

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Preparation

1. Preheat the oven to gas 4, 180°C, fan 160°C. Grease a 23cm round springform tin and line with nonstick baking paper.

2. Add all the ingredients, except the eggs, alongside 125ml boiling water to a large mixing bowl and whisk to combine. Crack in the eggs one at a time, whisking well until smooth.

3. Pour the batter into the prepared tin and bake for 45 mins or until a skewer inserted into the middle comes out clean.

4. Allow to cool in the tin for 10 mins before removing and transferring to a wire rack. Dust with extra cocoa powder to serve. Store the cooked and cooled cake (or any leftovers) in an airtight container in the fridge for up to 4 days.