$0.75 and 50 Minute Gluten Free Olive Oil Chocolate Cake
A world without chocolate cake is not a world I want to live in. However, it’s no secret that a couple slices of chocolate cake aren’t exactly the definition of healthy eating. Thankfully there’s a healthier way to work in chocolate cake to celebrate special occasions or a successful Tuesday! Especially when this olive oil chocolate cake is refined sugar free, gluten-free, and contains no processed ingredients while only taking about 50 minutes to create (cooling time included)! Party on!
Gluten Free Olive Oil Chocolate Cake Recipe
$0.75 and 50 Minute Gluten Free Olive Oil Chocolate Cake
Equipment
- Spoon or spatula for mixing
- Non-stick 8" circular cake pan
- Cling wrap
- Medium bowl
- Large bowl
Ingredients
- 1 1/2 cups almond flour or almond meal (they're the same thing!)
- 1/2 cup olive oil
- 1/4 cup cocoa powder
- 1/4 cup organic, local honey
- 3 pasture-raised eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- In the medium bowl, mix the almond flour, cocoa powder, salt and baking soda and set aside.
- Preheat oven to 375F.
- In the large bowl, crack the eggs and mix together.
- In the large bowl, mix the eggs with olive oil, honey and vanilla extract.
- Pour the dry ingredients into the large bowl of wet ingredients and mix to combine.
- Cover your hand with cling wrap, put 1/2 tsp of olive oil in the circular pan and use your hand to spread it across all sides.
- Pour the mixture into the oiled pan and bake for 25 minutes or until a tooth pick inserted into the center of the cake comes out clean.
- Remove cake from pan and allow 15 minutes to rest on a baking tray to cool. Enjoy!
Notes
Tips:
Step 3 – I haven’t tested this recipe with an egg replacement yet. If you try it with a flax or chia egg to make the recipe vegan, let me know! I’d recommend trying chia seeds since chia has a more neutral flavor than flax.
Step 6 – See picture below of my hand wrapped in cling wrap. If only I’d pursued hand modeling instead of food blogging…
Step 7 – Take advantage of the time the cake is in the oven to do your clean up! Once that cake come out of the oven, the only thing left to do should be to eat a slice!
Step 8 – Feel free to cool in the refrigerator and ice with the chocolate sauce from $5 and 35 Minute Cardamom Squares and top it with roasted nuts or fruit!
Also, if serving with ice cream you can reduce the amount of honey to 2 TBSP. The sweetness of the ice cream will easily overcome the honey reduction.
Cost:
- 1 1/2 cups of almond flour ~ $2.50
- 1/2 cup of olive oil ~ $1
- 1/4 cup of cocoa powder ~ $0.25
- 1/4 cup of honey ~ $1
- 3 eggs ~ $1.50
- 1 tsp vanilla extract ~ $0.50
- 1 tsp baking soda – negligible
- 1/2 tsp of salt – negligible
Total Cost per 8″ circular cake pan ~ $7
Cost per serving (~10 servings) ~ $0.75
Conclusion:
I used to associate cake with cups of refined sugar and processed ingredients. Basically over-indulgence, which is the opposite of the moderation approach I preach! I don’t get me wrong I’m not saying you should never each a decadent tres leches cake on your birthday (I have and will again!). Just know that a cup of sugar and stick of butter are not requirements to create something delicious! With a little kitchen creativity, you can have your gluten free, olive oil chocolate cake and then some more gluten free, olive oil chocolate cake.
Looking for more healthy desert recipes? I’ve got you covered:
- $1 and 30 Minute Cashew Pumpkin Pie
- $0.25 and 60 Minute Healthy Peanut Butter Cups
- $1.50 and 10 Minute Gluten Free Mug Cake
As always, make informed food decisions. Know your ingredients, know your costs!
Looks yummy
Yum, I must try out this recipe!