Gluten-Free Coffee Cherry Flour Chocolate Olive Oil Cake


60 grams cocoa powder

30 grams Coffee Flour

135 ml boiling water

2 teaspoon vanilla

170 grams almond meal

½ teaspoon baking soda

1/8 teaspoon salt

150 ml light olive oil

150 grams sugar

94 grams eggs (4 large)



Preheat oven to 180°C (350°F). Line a 22 cm (9 in) round baking pan with parchment paper.

Sift the cocoa and the Coffee Flour together in to a small bowl. Add the boiling water and mix until smooth, you should end up with a chocolate paste. Stir in the vanilla and let it cool.

In another bowl, mix the almond meal, baking soda and salt.

Place the sugar and eggs in a bowl. Using a hand mixer, mix until incorporated. In a steady stream, slowly drizzle the olive oil. Beat for 3 minutes until it thickens. Reduce the speed and add the cocoa/Coffee Flour  mixture, mix until completely incorporated. Slowly add the dry ingredients and mix until combined.

Pour into the prepared pan and bake for 40-45 minutes, or until the sides are set and the center still looks sticky and damp. An inserted toothpick should come out with just a few crumbs. Let cool completely before removing from the pan

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