Gluten Free and Dairy Free Chocolate Olive Oil Cake

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How is it Wednesday already? I feel like this week is slipping by me. I am working on a few big projects right now and they seem to be using all of my energy and focus. In a good way – I love what I am doing right now. Which is actually awesome if you think about it. How often can you say that the projects that keep you busy are really making you happy? So, what am I working on? I am in the middle of the redesign of breehester.com. The same amazing ladies that designed this gorgeous (if-I-do-say-so-myself) space is working their magic over on my new and improved website that focuses on my coaching business. I am so excited to unveil it to you. Hopefully in the the next few weeks she will be up and running. I. Cannot. Wait. I am also really busy working on my nutrition training. It is so much harder (using parts of my brain that I have not used since college. Can you say biochemistry anyone?) than I ever thought it would be, but I absolutely love it. I am learning so much about food, intuitive eating, and all-around wellness. Which brings me to gluten-free dairy-free chocolate cake…

I am a HUGE Nigella Lawson fan. I have watched every single episode of all of her shows about a million times. The Cooking Channel recently started airing the series that goes along with her latest book, Nigellissima. I was beyond happy when this series began because it had played in England ages ago. I can read her books like novels. The recipes are wonderful, but the headnotes are what make her books hard for me to put down. Her writing is captivating. In the episode above, she made this Chocolate Olive Oil Cake. This cake is incredibly moist and dense. It is so simple to make and is nice to keep in your back pocket if you are gluten-free or like me occasionally cook for gluten-free guests. If you have never used almond meal before, this is a great recipe to try it in. I happen to love almond meal (sometimes called almond flour) and find I am using it more and more. Especially when I made Gluten Free Blueberry Crisp once a week all summer long. This cake is amazing straight up, with ice cream, or vegan whipped cream.

6 Tablespoons high quality cocoa powder
1/2 cup boiling water
2 teaspoons vanilla
1 1/2 cups almond meal
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2/3 cup olive oil
3 eggs

Whisk together cocoa and boiling water in a measuring cup. Add the vanilla. It will be a thickish paste.

In another small bowl, combine the almond meal, baking soda, and salt.

Add the sugar, olive oil, and eggs in the bowl of an electric mixer.

Beat on medium-high for about 3 minutes, or until the mixture is pale yellow and thick.

Reduce the mixer speed and add the cocoa mixture.

Add the almond meal mixture.

Mix until combined.

Pour the batter into a 9-inch springform pan that has been brushed with olive oil. Bake in a preheated 325 degree oven for 40 to 45 minutes. The sides will be set and the center will look slightly damp. Let cool in the pan for 10 minutes. Carefully remove the ring and let cool. Dust with powdered sugar.