chocolate olive oil bundt cake

olive oil cake

einkorn chocolate olive oil cake


The flavor of olive oil is known to pair well with chocolate, so we’ve perfected this easy recipe for moist and delicious chocolate olive oil cake made with einkorn flour. It’s dairy free, but has everything you crave in chocolate cake. This olive oil bundt cake is best served with a dusting of powdered sugar in the evening – or consider a small slice with your afternoon tea when craving something sweet! We love that you can taste the rich flavors of the olive oil in every chocolatey bite. Use any dairy-free milk such as rice milk, oat milk or almond milk. Regular dairy milk is also an option if desired. The secret is to use boiling water to keep it extra moist. The measurements for this dairy-free olive oil cake recipe are for a 10-cup Bundt cake pan.

Tips For Baking With Einkorn Flour

● We recommend always weighing ingredients with a scale. While a cup of flour may vary between our kitchen and yours, our scales will be in harmony.
● To keep cakes from becoming too dense, we find it helps to add an extra egg or whipped egg white.
●Experimentation is the best way to get great results!



How to Make Dairy-Free Chocolate Olive Oil Bundt Cake

This olive oil chocolate cake is a delicious dairy-free indulgence your friends and family will love!


Start by preheating the oven to 350°F and prepping a 10-cup Bundt pan. Whisk together the dry ingredients in a mixing bowl and set aside. Then, in a separate bowl, whisk together the olive oil, eggs, milk, and vanilla.
Carefully combine the dry ingredients and the wet ingredients with a spatula. Then add the boiling water and stir until combined.


Pour the batter into the prepared bundt cake pan and bake for 35-40 minutes, or until a
toothpick comes out of the center clean.


After you take it out of the oven, leave the cake in the pan for at least an hour before flipping itto take the cake out. Allow the cake to cool completely on a wire rack, dust with powdered sugar and serve!

Dairy-Free Olive Oil Bundt Cake (With Chocolate!)

Ingredients

  • Nonstick cooking spray, for the pan
  • 2 ½ cups (300 g) All-Purpose Einkorn Flour
  • 1 cup (200g) granulated sugar
  • ⅔ cup (50g) cocoa powder
  • 1 tablespoon espresso powder, optional
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup jovial Reserve Blend Extra-Virgin Olive Oil
  • 3 large eggs
  • 1 cup dairy-free milk, such as rice or oat milk
  • 2 teaspoons vanilla 
  • ½ cup boiling water
  • Powdered sugar, to serve (optional)

Instructions

  1. Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan generously and set aside.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
  3. In a separate large mixing bowl, whisk together the olive oil, eggs, milk, and vanilla until combined.
  4. Slowly add the dry ingredients to the wet ingredients, stirring with a spatula until all the dry bits are incorporated.  Slowly add the boiling water and stir until combined.
  5. Pour batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick comes out of the center clean. Allow to cool for at least an hour in the pan on a wire rack before inverting to remove the cake.
  6. Allow cake to cool completely on wire rack. Dust with powdered sugar and serve.
  7. Store leftover cake covered at room temperature for up to 3 days.