Gluten-Free Chocolate Olive Oil Cake

Yes, it’s true… I’ve revamped my olive oil cake that you all loved for the holidays! This version is chocolate topped with crushed candy canes — so festive! Plus, it’s gluten-free, dairy-free and low in sugar compared to other holiday favorites. The almond flour gives it a denser texture, but it’s super moist and delicious, and you don’t feel like you’re sacrificing anything to eat a little healthier this season. Pro tip: Use a pretty bundt cake pan, pop it on a fancy crystal cake stand, and wow everyone at the table with your domestic goddess skills. A sprig of holly or pine would add extra color.

Gluten-Free Chocolate Olive Oil Cake

Preheat oven to 325 degrees.

½ c unsweetened cocoa
½ c water
½ tsp almond extract
½ tsp vanilla extract
3 eggs
2/3 c brown coconut sugar (Big Tree Farms brand is good)
2/3 c extra virgin olive oil
1½ c super-fine almond flour (I prefer Bob’s Red Mill brand)
½ tsp baking soda
Dash of salt
Approx. 1/4 c of crushed peppermint candy

Spray 8-inch cake pan or holiday bundt pan with olive oil and set aside.

Boil water in microwave (about 1 minute), then stir in cocoa. Add extracts and set aside.

Measure and combine almond flour, baking soda and salt. Set aside.

Beat eggs, sugar and olive oil with mixer on medium-high for 3 – 3½ minutes. Mixture will be thick and creamy.

Turn down speed to medium-low and add cocoa mixture. Once the liquids are combined, add flour mixture and blend.

Pour mixture into pan. Bake for 35-40 minutes at 325 degrees. Do not overcook or it won’t be as moist. Toothpick should come out relatively clean, but slightly moist.

Cool, then light spray or brush cake with olive oil and sprinkle crushed candy on top.