Fluffy and flavoursome, this Chocolate Olive Oil Cake is the perfect thing to bake ahead of the weekend. So, you can sit down with a cup of coffee, a slice of this delicious cake and a good book. Perfection. 

The olive oil gives it a rich flavour and cuts down on the ‘bad’ cholesterol and saturated fat you’d typically get from using butter in your baking. It’s a healthier fat that also adds an extra boost of antioxidants and Vitamin E to your cooking. We’ve also used hazelnut flour in place of regular flour. It’s a healthy alternative for those on a low-carb diet as it contains a good source of monounsaturated fats, protein, vitamins, minerals and heart-healthy antioxidants.

To increase the flavour profile of the cake, we’ve also added a serve of our Raw Protein Collagen Plus in Choc Hazelnut. It contains a premium blend of Hydrolysed Marine Collagen Peptides and organic sprouted and fermented plant protein to support collagen production for healthy hair, skin, and nails. It also has Vitamin C and Zinc to support immunity, and plant-based digestive enzymes for gut health. 

To make your cake, simply combine your dry ingredients in a bowl before making a well in the centre and adding the olive oil, water, eggs (or vegan eggs) and vanilla. Mix well and then transfer into a greased and lined spring-form cake tin. Bake for 20-25 minutes and then allow to cool for a few minutes before dusting with cacao powder and cutting it up. We like to serve ours with dairy free ice-cream or coconut yoghurt. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!