April 7, 2017
Gluten-free and dairy-free, this flourless chocolate almond olive oil cake is still rich and fudgy and you can make the batter in 15 minutes.
This will probably offend some people, but I live for gluten. I am a carb gal through and through.
If I admit how fast I go through 5-pound sacks of all-purpose flour and bread flour, you will think I have a problem.
I bake at least twice a week from savory to sweet. Just the other morning I managed to whip up a batch of pizza dough before taking my son to preschool.
I let it slowly rise in the fridge, so it was ready in time for dinner.
To change up my baking routine, I made a flourless chocolate almond olive oil cake with almond meal and a little almond extract.
I felt out of my element, swapping out the butter and flour, but I loved the combination of chocolate, olive oil and almonds.
For a flourless cake, every bite was very chocolatey, but still light. I dusted the top with lots of confectioners’ sugar and served each slice with a few fresh raspberries.
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