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Castelanotti Chocolate Olive Oil CakeApril 23, 2019 by Jodi MacKinnon (QFG) Leave a Comment
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Chocolate and olive oil is a delicious combination and produces a moist and rich cake without dairy or eggs.
- Preheat an oven to 350ºF. Line a 13 x 9″ baking pan with parchment.
- Sift together the flour, sugar, cocoa powder, baking soda, and sea salt. Add the water, coffee extract, olive oil, vanilla and stir until almost combined. Add the cider vinegar and stir to combine, the batter will foam.
- Bake for 30 minutes or until a tester comes out clean. Cool in the pan, cut into squares, dust with icing sugar, and serve.