Natalie Richard: In Good Taste


Chocolate Olive Oil Cake

Best Chocolate Cake Ever

I just baked the best chocolate cake ever! Dairy-free and gluten-free!

I am not a dessert fan at all, but I had a craving for dark chocolate and I found this recipe. What I love most about it is that I felt nourished after I ate it as opposed to usual desserts that make me feel bloated or tired, after the sugar rush. And my entire family loved it too!!! Here are the details of my success story.


2/3 cup olive oil

6 tablespoons of high quality cocoa powder

1/2 cup boiling water

2 teaspoon vanilla extract

1 1/2 cups almond meal

1/2 teaspoon baking soda

A pinch of salt

1 cup sugar (I use organic coconut sugar, for its low glycemic index, or maple syrup)

3 eggs

Preheat your oven to 325F.

In a small bowl, mix the cocoa powder with the boiling water and in another small bowl, mix the almond meal with the baking soda and salt.

In the bowl of a mixer, put the eggs, sugar and olive oil and beat vigorously for 3 minutes. Reduce speed and pour in the cocoa mixture and then the almond meal mixture.

Pour the final mixture into a 9" pan, well oiled on the sides and lines at the base with parchment paper. Bake 40 to 45 minutes or until spaghetti or a toothpick comes out dry.

This recipe is from the fabulous new book by Nigella Lawson, Nigellissima, published by Alfred A. Knopf Canada.