Vegan Chocolate Almond Olive Oil Cake
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Ingredients
- 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
Method
- Preheat oven to 350°F/175 C. Grease a 10”/25cm round cake pan or springform pan and line the bottom with parchment.
- In a large bowl combine the flour, sugar, almond flour, cocoa powder, baking powder, baking soda, and salt. Stir to evenly distribute everything.
- Create a well in the center and pour in oat milk, coffee, oil, and vanilla extract. Stir until smooth.
- Pour into prepared baking pan and shake to level.
- Sprinkle the sliced almonds in a single layer over the surface.
- Bake for 40-50 minutes until a skewer inserted comes out with just a few crumbs.
- Cool completely in the pan.
- 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.
- 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.
Sliced almonds: For best results, use untoasted almonds as the long bake time will overcook pre-toasted almonds, making them bitter.