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Vegan Chocolate Almond Olive Oil Cake

A Vegan Chocolate Olive Oil Cake with shredded almonds on a blue and white plate
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Categories: vegan, dessert

Serves: 8-10

Prep Time: 10 minutes

Bake Time: 45 minutes

Total Time: 55 minutes

Ingredients

Scale
  • 1 1/2 cup/180g all-purpose flour
  • 2/3 cup/80g almond flour
  • 1 cup/200g granulated sugar
  • 3/4 cup/60g cocoa powder
  • 1/2 tsp/3g salt
  • 2 tsp/8g baking powder
  • 1/2 tsp/2g baking soda
  • 1/2 cup/120ml olive oil (or neutral oil)
  • 3/4 cup/160ml oat milk (or other non-dairy milk)
  • 10 tbsp/150ml strong brewed coffee (see notes)
  • 1 tsp/5ml vanilla extract
  • 1/2 cup/60g sliced almonds
  • Powdered sugar to serve (optional)

Instructions

  1. Preheat oven to 350°F/175 C. Grease a 10”/25cm round cake pan or springform pan and line the bottom with parchment.
  2. In a large bowl combine the flour, sugar, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir to evenly distribute everything.
  3. Create a well in the center and pour in oat milk, coffee, oil, and vanilla extract. Stir until smooth.
  4. Pour into prepared baking pan and shake to level.
  5. Sprinkle the sliced almonds in a single layer over the surface.
  6. Bake for 40-50 minutes until a skewer inserted comes out with just a few crumbs.
  7. Cool completely in the pan.
  8. Serve the same day or can be stored at room temperature for up to 3 days. Individual slices can be stored in the freezer (wrapped individually in plastic before being placed in an airtight container) for up to 1 month.
  9. Serve with a dusting of powdered sugar and/or a dollop of vegan whipped cream or yogurt.

Notes

Coffee: Coffee helps enhance the flavor of the chocolate and provides acidity. Other options: dry red wine or orange juice.

Oil: The aromatic flavor of olive oil pairs with the chocolate and almond for a nuanced, fancy cake. Any neutral oil such as canola, sunflower, vegetable, or avocado will also work. Do not use coconut oil.

Non-dairy milk: Most non-dairy milks for this recipe except coconut milk. The high fat content of coconut milk will interfere with the structure of the cake

.
Sliced almonds: For best results, use untoasted almonds as the long bake time will overcook pre-toasted almonds, making them bitter.

Find it online: https://thevgftable.com/vegan-chocolate-olive-oil-cake/