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Chocolate Blood Orange Olive Oil Cake Vegan and Gluten Free

March 18, 2018

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Olive oil and gluten free flour make for an especially great baking partnership, in my opinion, offering a wonderfully moist and light cake with a deep rich flavor. Unlike most gluten free baking, this cake remains moist for days after baking, too. Traditionally, olive oil cakes in Europe are made with some form of citrus and a white cake mix, however, I love making this version with raw cacao. Cacao is an amazing superfood and chocolate cake makes me the happiest! The blood orange infused olive oil adds a truly aromatic burst and exceptional flavor. Its worth heading out to one of these pop up olive oil shops to look for some. If you are local to the Thousand Oaks area, I purchased mine at Olive Alchemy in Calabasas. Explore all the options for other great olive oil cake combinations. Once baked and cooled, I just sprinkled powered sugar to top this cake. But you could make a glaze or frosting or serve it a la mode. 

 

INGREDIENTS

1 cup Karma Baker gluten free baking mix

1/2 cup coconut flour

3/4 cups unsweetened raw cacao

1/2 cup brown sugar

1 cup coconut sugar

1 1/2 tsp baking soda

1/2 tsp sea salt

1/3 cup orange infused olive oil

1/4 cup unsweetened applesauce

1 TBSPN orange juice or Grand Manier

1 1/4 cups vanilla almond milk unsweetened

 2 TBSPN powdered sugar (optional for topping)

 

Directions:

1. Preheat oven to 350 Degrees F

2. Prepare a 9 inch round pan with grease and flour

3. In a bowl, add the first 7 dry ingredients and incorporate

4. In a separate bowl, add the wet ingredients and mix

5. Slowly combine the dry ingredients into the wet and mix until fully combined

6. Pour cake mix evenly into pan

7. Bake in oven for 35 minutes

8. Cool and serve

 

 

 

 

 

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