Chocolate Olive Oil Cake


2/3 cup olive oil

6 tablespoons of high quality cocoa powder

1/2 cup boiling water

2 teaspoon vanilla extract

1 1/2 cups almond meal

1/2 teaspoon baking soda

A pinch of salt

1 cup sugar (I use organic coconut sugar, for its low glycemic index)

3 eggs

Preheat your oven to 325F.

In a small bowl, mix the cocoa powder with the boiling water and in another small bowl, mix the almond meal with the baking soda and salt.

In the bowl of a mixer, put the eggs, sugar and olive oil and beat vigorously for 3 minutes. Reduce speed and pour in the cocoa mixture and then the almond meal mixture.

Pour the final mixture into a 9 ” pan, well oiled on the sides and lines at the base with parchment paper. Bake 40 to 45 minutes or until spaghetti or a toothpick comes out dry.


This recipe is from the faboulous new book by Nigella Lawson, Nigellissima, published by Alfred A. Knopf Canada.