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Author Notes: I don't have celiac disease, but I enjoy gluten-free baking. I always know I have a success on my hands when my family does not have any idea if a dessert is gluten-free: this is one of those recipes. This cake is adapted from the recipe for Pound Cake with Cocoa in the book Chocolat by Stephan Lagorce. - WinnieAb - WinnieAb
Food52 Review: A yummy, rich and dense cake that is reminiscent of a decadent flourless cake. The olive oil and chocolate combo is wonderful, and the touch of maple syrup certainly doesn't hurt. A dusting of powdered sugar is the perfect, simple finishing touch. - biffbourgeois - Stephanie Bourgeois
Makes 1 large or 2 small loaves
- 1/2 cup organic unsalted butter
- 1/2 cup olive oil
- 5 eggs, preferably organic and free-range
- 2 cups ground almond flour
- 3/4 cup organic cane sugar or sucanat
- 1/4 cup pure maple syrup
- 2 teaspoons baking powder
- 1/2 cup organic cocoa powder
- Preheat oven to 325 degrees F.
- Melt the butter in a pan over low heat. Transfer to a small bowl and mix in the olive oil. Use a little of this to grease your baking pan(s).
- Whisk eggs together with the sugar. Add the maple syrup and whisk again.
- In another bowl, sift together the flour, baking powder, and cacao powder. Add to the eggs/sugar/maple syrup and combine well with a wooden spoon. Add the melted butter/oil and mix well again.
- Pour the batter into the prepared pan(s) and bake in the preheated oven for 40-50 minutes, or until a cake tester inserted in the center comes out clean/dry.
- Remove from pan(s) and allow to cool on a baker's rack. Dust with organic powdered sugar before serving warm or at room temperature.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Gluten-Free Baked Good
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