Perfect for anyone with a gluten sensitivity or anyone who loves the decadent combination of chocolate and orange, this cake is sure to please!


Cake Ingredients:

8 tbsp dutch-processed cocoa powder (sifted)

1/2 cup boiling water

1/2 cup D’Olivo Blood Orange Fused Olive Oil

2 tsp vanilla

1 1/3 cup almond flour

1/2 cup sugar

1/2 cup dark brown sugar

1/2 tsp baking soda

1/8 tsp kosher salt

3 eggs

Coconut Cream Ingredients (optional):

1 can coconut cream (chilled overnight)

1/4 – 1/2 cup powdered sugar

1/2 vanilla extract or 1 vanilla bean (scraped)

1 tbsp maple syrup


Cake Directions:

Preheat the oven to 325ºF. Grease 9inch springform cake pan with D'Olivo Blood Orange Olive Oil and line the base with parchment paper.

In a small bowl, sift the cocoa powder and add the boiling water. Whisk until you have a smooth yet runny paste. Add in the vanilla extract. Set aside.

In a small bowl, combine the almond flour, baking soda, and salt.

In a bowl of a stand mixer with the paddle attachment, add the sugar, dark brown sugar, D'Olivo Blood Orange Olive Oil and eggs. Beat in medium-high for 3-4 minutes until combined.

Turn the speed down to low and pour in the cocoa mixture, scrapping down the sides with a spatula.

Pour into prepared pan. Bake for 35 minutes, or until the top is springy and a tester inserted in the center comes out mostly clean.

Let it cool for 10 minutes and then cut around it with a knife or metal spatula to ensure it is loosened. Spring it out of the pan and cool on a wire rack. You can also serve warm with whipped coconut cream or a scoop of ice cream.

Coconut Cream Directions:
Chill the coconut cream in the fridge overnight.

Open the can and scoop out the solid coconut cream into the bowl of a stand mixer with the whisk attachment. Discard the coconut water.

Beat the cream until soft and smooth, about 1 minute. Add the vanilla (optional), powdered sugar and maple syrup. Whisk for another minute until creamy.

Use immediately or refrigerate for up to 1 week.

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