"Sometimes I worry I might just about turn into a cake one of these days. I make so many vegan cakes (many of them failed attempts that you don’t see here), and I love it. And you love it. And I’ll continue to keep on doing it. Thing is, I don’t like to eat that much cake, and even more- I hate to waste food. Do you see my dilemma? I’m just about ready to hire a professional cake tester (eater), if you’re looking for a new job?"
Chocolate Olive Oil Cake with Berries and Edible Flowers
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- Recipe Card
Prep time 15mins
Cook time 40mins
Serves or Makes: 8-10
Recipe Card
ingredients
- 1 1/2 cups flour
- 3/4 cup coconut sugar
- 1/2 cup cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup rice malt syrup (+1 Tbsp)
- 1 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 1/3 cup extra virgin olive oil
- 3/4 cup cold water
- For the Coconut Whipped Cream:
- 3 cans Coconut Cream
- 1/2 tablespoon liquid sweetener
- 1 teaspoon Vanilla Extract
Method
Step 1
Preheat oven to 355 degrees F and grease an 8 inch round cake tine, and line the base with baking paper
Step 2
In a large mixing bowl, sift in flour, cacao and baking powder. Add salt and coconut sugar, and mix until uniform.
Step 3
Make 4 wells in the cake mixture. Add one of each ingredient into each well; rice malt syrup, vinegar, vanilla and olive oil. Top with water, then fold the mixture together until just combined.
Step 4
Immediately transfer the mixture to your prepared cake tin and bake for 40-45 mins or until the cake starts to pull away from the sides and bounces back when gently pressed. 5. Allow to cool for 10 minutes before turning onto a wire rack to cool completely.
Step 5
To serve, carefully cut the cake through the middle. Fill with coconut whipped cream, then also top with coconut whipped cream and fresh fruit and flowers.