Chocolate Olive Oil Almond Cake
Makes 12 to 15 mini cakes
  • 30 grams Dutch-processed cocoa powder
  • 60 ml recently boiled water
  • 150 grams ground almond
  • ½ teaspoon baking powder
  • Pinch of salt
  • 75 grams caster sugar
  • 3 eggs
  • 150 ml olive oil
  • 1 teaspoon vanilla
  1. Preheat oven to 170 degrees Celsius. Line cupcake tin with cupcake liners. Set aside.
  2. Combine cocoa powder and hot water in a small bowl and mix until you get a paste. Set aside to cool slightly.
  3. Whisk ground almond, baking powder and salt in another small bowl. Set aside.
  4. In a mixing bowl, combine sugar, eggs and olive oil. Whisk together either by hand (requires a lot of elbow grease) or with a electric mixer until pale and slightly thickened, about 6 minutes by hand, 3 minutes by electric mixer on high speed. Whisk in the vanilla and the cocoa paste and lastly the ground almond mixture.
  5. Divide the batter among the cupcake liners - about ¼-cup per cupcake or ¾-full. Bake for 15 to 18 minutes until a skewer inserted into the centre of the cake comes out with a few crumbs. Transfer the cupcakes onto a wire rack and let cool completely before serving.
Naggy Notes
- Adapted from Nigella's Chocolate Olive Oil Cake
Recipe by Foodie Baker at