Chocolate Almond Olive Oil Cake

While this cake definitely looks impressive, there’s nothing at all fancy about whipping it up. Each step is nice and simple- a slightly fudgy chocolate base, a layer of perfectly light and creamy coconut milk frosting, and some sweet and tart cranberries which are the perfect contrast to the rich base. Perfect for the holidays!

Recipe courtesy of Ashley from Cook Nourish Bliss.

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Prep Time 20minutes
Cook Time 30minutes
Submitted By Ashley from Cook Nourish Bliss
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 20minutes
Cook Time 30minutes
Submitted By Ashley from Cook Nourish Bliss
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
For the Cake:
  1. Preheat the oven to 350ºF. Line an 8×8 inch baking dish with parchment paper (cut a big enough piece so that the paper hangs over the edges of the pan on two sides). Spray lightly with olive oil or nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, almond flour, cocoa powder, baking soda, baking powder and salt until well combined. In a large bowl, whisk together the eggs, sugar, oil and milk until well combined. Add in the flour mixture and mix until just incorporated. Fold in the dark chocolate. Transfer the batter to the prepared pan and spread evenly.
  3. Bake for about 30 to 35 minutes, or until a cake tester inserted into the middle comes out clean. Set the pan on a wire rack. Let the cake cool completely, then use the parchment overhang to carefully lift out of the pan.
For the Topping:
  1. Place a medium-sized mixing bowl in the freezer for 5 minutes to chill.
  2. Open the can of coconut milk and scoop the hardened coconut cream into the chilled mixing bowl (leaving behind the liquid – save this for smoothies!). Using a hand mixer, whip the cream until fluffy. Add in the powdered sugar and almond extract and whip again until incorporated.
  3. Spread the frosting gently over the cooled cake. Top with the sugared cranberries as desired.
Recipe Notes

Once frosted, the cake must be stored in the refrigerator (in an airtight container). Wait to top with the sugared cranberries until just before serving (i.e. don’t put them on the cake if putting in the fridge! The sugar will sort of melt off them from the frosting!).

Be sure to use dairy free chocolate chips if needed for your diet.

Products Used in this Recipe
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