02 May 2018

Flourless chocolate olive oil cake

Chocolate cake

By Erin Dwyer - Research Dietitian

As dietitians, many people think we have a perfect diet, full of fruit and vegetables and that we don't go near desserts or sweets, but that couldn't be further from the truth! Like most people, we love our desserts and we want to promote balance, so the occasional slice of cake is more than ok with us. 

This recipe, adapted from the wonderful Nigella Lawson, is a favourite at my house, naturally low FODMAP (yay!), quick, simple and trust me, your guests will be impressed! 

P.S It is Mother's day in Australia this Sunday 13th May, get baking!

Flourless chocolate olive oil cake 

Serves 12 

Ingredients

  • 150ml regular olive oil
  • 50g good quality cocoa powder (sifted)
  • 125ml boiling water
  • 2 Tsp vanilla extract
  • 150g almond meal (for a nut free option use 125g plain, premade gluten free flour)
  • 1/2 Tsp bicarb soda
  • 1 pinch of salt
  • 200g caster sugar
  • 3 large eggs 
  • Raspberries or Strawberries to serve

Method

  1. Preheat your oven to 170°C. Grease a 23cm spring-form tin with a little oil and line with baking paper
  2. Add the sifted cocoa powder to a jug and which in the boiling water, stirring until you have a smooth but still a little runny paste. Whisk in vanilla extract and set aside. 
  3. In another small bowl, combine the ground almonds (or flour) with the bicarb soda and the salt.
  4. Place the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or a regular bowl and whisk of your choice) and beat well for about 3 minutes until you have a pale, aerated and thick creamy mixture. 
  5. Turn the speed down and pour in the cocoa mixture, whisking as you go, when fully combined, add the almond meal (or flour) and combine. 
  6. Pour the batter into the prepared tin and bake for 40-45 minutes. The sides should be set but the top will look damp and a little soft. Nigella's tip is a cake skewer should come out mainly clean with a few sticky crumbs clinging to it. 
  7. Let the cake cool in the tin on a wire rack for 10 minutes before serving. 
  8. The cake is delicious warm or cool, served with low FODMAP berries,  some ice-cream (lactose free if required) or my favourite - some Greek yoghurt for a tart balance to the sweet cake. 

Enjoy! Don't forget if you make any of our recipes, take a photo and tag us 'Monash FODMAP' on Facebook, Twitter or Instagram, we'd love to see!

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