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Castelanotti Chocolate Olive Oil Cake
April 23, 2019 by Jodi MacKinnon (QFG) Leave a CommentPrep Time
10 minsCook Time
30 minsTotal Time
40 minsChocolate and olive oil is a delicious combination and produces a moist and rich cake without dairy or eggs.
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp sea salt
- 2 cups water
- 1 tbsp coffee extract
- 1 cup Castelanotti Arbequina Olive Oil
- 1 tsp vanilla extract
- 3 tbsp cider vinegar
- Icing sugar
Instructions
- 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.