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Heavenly Chocolate Olive Oil Cake


50 g cocoa powder

150 g boiling water

150 g olive oil

150 g sugar

200 g almond meal almond flour

2 teaspoons baking powder

2 teaspoons vanilla extract

4 eggs


Preheat your oven to 180C fan assisted. Line a loaf pan 24cm x 12cm with baking paper.

Weigh cocoa powder into a medium bowl. Pour over boiling water and whisk to combine. Try and get rid of most of the lumps but no need to stress.

Add the olive oil, sugar, almond meal, baking powder, vanilla and eggs. Mix with a spoon until just combined.

Pour into your prepared pan and bake for 45-50 minutes or until the loaf feels springy when you touch it. And a skewer inserted into the middle come out without any gooey cake stuck to it.

Cool in the pan then slice and serve (preferably with lashings of double cream).

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