This chocolate olive oil cake is proof that simple ingredients can turn into something seriously special. Made with rich cocoa powder, fruity extra virgin olive oil and a generous helping of einkorn flour, it bakes up moist, tender and deeply chocolaty with a hint of rustic charm. Einkorn’s naturally rich flavor pairs beautifully with olive oil, creating a cake that feels both classic and a little unexpected. Finished with a light dusting of powdered sugar, it’s an effortlessly elegant dessert that works just as well for a casual weeknight treat as it does for sharing with friends.
Chocolate Olive Oil Einkorn Bundt
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Ingredients
Dry Ingredients
- 2-1/2 All-Purpose Einkorn Flour
- 1 cup granulated sugar
- 2/3 cup cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- Optional: 1 Tbsp. espresso powder
- Optional: Powdered sugar to serve
Wet Ingredients
- 1 cup Jovial Reserve Blend Extra Virgin Olive Oil
- 3 large eggs
- 1 cup dairy-free milk
- 2 tsp. vanilla extract
- 1/2 cup boiling water
Instructions
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Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan generously and set aside.
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In large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder, if using. Set aside.
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In separate large mixing bowl, whisk together olive oil, eggs, milk and vanilla until combined.
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Slowly add dry ingredients to wet ingredients, stirring with spatula until all dry bits are incorporated. Then slowly add boiling water and stir until combined.
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Pour batter into prepared cake pan and bake 35-40 minutes or until a toothpick comes out of the center clean. Allow to cool at least one hour in pan on wire rack before inverting to remove cake.
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Allow cake to cool completely on wire rack. Dust with powdered sugar and serve.
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Store leftover cake covered at room temperature up to 3 days.
Notes
Nutrition
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The post Chocolate Olive Oil Einkorn Bundt first appeared on The Upside by Vitacost.com.