Go to the Recipe: Gluten-Free Chocolate Olive Oil Cake, With Aran Goyoaga of Cannelle et Vanille
Can't wait to try this, but the almond flour is a problem. Someone in our household has an allergy to nuts and the almond flour would have to go. Would replacing with a GF all-purpose flour work or another single variety GF flour provide the same results?
Could coconut flour be used in place of the almond flour, and would the measurements stay the same?
Has anyone tried this yet? Looks good, but looks can be deceiving.
Came out great. But I had to bake around 50 min. Also let this 'brownie' cool down as it gets more and more chewier. Also could go a bit lighter on the olive oil. Pretty cool though. I appreciate that this is also dairy free. That pulls it higher on my fav list.
I don't like non-virgin olive oils as well. Most of them are "Pomice" which takes the left over pulp from the "first pressing" of the extra virgin oil (a misnomer as there really isn't a second pressing, just a re-processing), and extracts oils with solvents. The solvents are the (mostly) removed. Who knows what can be in that oil! But "Olive Oil Cake" sounds so much better than "Corn Oil Cake" or "Vegetable Oil Cake", right? While there is a slight difference in mouth-feel, I would think substituting any vegetable oil for the olive oil under two conditions. 1) it should be clear and liquid at room temperature, I wouldn't use coconut oil, lard, or anything of that sort. 2) it should be a mild flavored oil, so as to not mess with the flavor profile. While walnut oil may be a nice touch, at such a high percentage it could be over powering. Not having tried it, I can't say for sure, but I would think it would be fine.
Thank you! I'm celiac and allergic to corn by products. Usually when they remove gluten they go to the corn. This is perfect!
I've not tried it in this recipe, but coconut flour usually absorbs a lot more moisture than almond flour. I'd try using half the amount and see how you get on.
Being the lazy kind of guy I am, could I just mix up all the ingredients in one big batch and then use a whipping syphon to get the bubbles in? Squirt out into the cake tin and then bake as usual?
Hi… Anybody knows what is the core temperature of this cake when ready?… My new oven is so slow that I have to re-learn every single recipe, but if I use the thermometer I don't need to guess. Any info will be very appreciated.
I'm going to reply my own question on what's the ideal internal temperature. It's 90 C of core temperature. I got a cake with a soft and very unctuous texture. A bit too sweet but nothing to worry about. I adapted the recipe to make it with a Thermomix but I respected every single ingredient, amount and procedure. Loved it but the flavor is totally different to what you normally expect from a chocolate cake, but it gets better by the bite. I'll try it again with neutral oil and a bit less of sugar. But the recipe is great just as shown. Thanks Chefsteps team!
I made it and it was delicious. However, because I am at 6200 feet above sea level, the cake rose and fell while in the oven. Does anyone have advice on high altitude adjustments for this wonderful cake?
Try tigernut it sounds like a nut but is not a nut at all, organic shops stock it
This looks amazing, I plan to do it over the weekend and was wondering if I could I substitute the almond flour with rice flour?
Thank you
May
nice
Luis in Bakery the core temperature dont give you an exact moment of done. the deshidratation and the starch and protein "mariage" development time is necesary. in this particular cake you dont have wheat four but have protein from the egg and starch from the cocoa of the chocolate. imagine a natilla custard in some moment you have all your mix at 70ºC but not with the desire consistency. both the egg prottein and the scarch need some time maybe one to five minutes and a litle of deshidratation..
if your oven is slow. wait to cake rise completly in the center and have not a shiny apearence ,Mate look with little cracs where vapor in the center go out and give 2-5 minutes then is done.
(if you add mill almond it give more structure and don´t colapse a lot when done) Saludos desde Guadalajara Mexico.
Thanks Robert. That reflects my feelings on the matter as well. I like your suggestion about using walnut oil. While it would probably be over powering if used exclusively, I can see mixing it with a neutral oil to bring out some nice complementary flavours with the chocolate. Happy baking:-)
Can I substitute All purpose flour or Self raising flour instead of Almond flour? Thanks!
Perhaps coconut oil would work.
Wow! I made this over the weekend, just delicious! I am not a fan of flourless cakes and my husband is celiac, this recipe sounded good in my head. It was even better to eat. The lemon zest just zings through the chocolate. Served it with creme anglaise!
This worked amazingly well, I served it with my handmade Marcaspone gelato
Thanks for sharing! +1 bookmark
Loooks Great! I want to try!)
Try this easy and tasty recipe - Blueberry Mug Cake https://greenann.com/recipe/vegan-mug-cake/
One of my favourite Healthy cake!)
Made it to the letter. Pulled out 15 mins early. I feel like they didn’t test it on the smart oven. That’s what I used. It’s the best gluten free brownie you’ll have but that’s all I taste “brownie”. Not getting olive oil style cake taste
