Coming back to work left me lack of time for trying to cook something new. I still cook, but something that I tried before and know the result of this dish, otherwise we have chances to stay hungry.
Last weekend when it was cold and rainy we stayed home, so I took this time to cook some new dessert.
It was ready pretty quickly and was eaten pretty quickly as well.
The recipe is gluten and dairy free and finally I found the recipe where I can use the brown rice flour and doesn’t taste the brown rice in it, as I usually do.
Chocolate Olive Oil Bundt Cake.
1 cup brown rice flour
1/4 cup almond flour
2 tablespoons arrowroot powder
1/3 cup raw cacao powder (or unsweetened cocoa powder) + more for coating pan
1 teaspoon baking soda
1/2 teaspoon sea salt
2 free-range eggs
1 cup coconut palm sugar
1 1/2 teaspoons pure vanilla extract
1/4 cup extra virgin olive oil
1 cup hot water
coconut oil for greasing
2 ounces dairy and gluten free chocolate chips
1.5 ounces full-fat coconut milk
Preheat oven to 350° and grease an 8 or 9-inch bundt pan with coconut oil, place a couple teaspoons of cacao powder in the pan. Gently shake the pan to disperse the powder evenly; tip and bump to clear excess powder, set aside
In a large bowl, combine the first 6 ingredients with a whisk; set aside – break up any clumps with your fingers
In another large bowl, beat the eggs with the sugar until thoroughly combined – about 1 minute. add the vanilla and oil; add the hot water while whisking
Add the wet ingredients to the dry and whisk until combined. Carefully pour the batter into the prepared bundt pan.
Transfer to oven and bake for 40-45 minutes. Transfer to a cooling rack and let cool completely.
Make the ganache.
In a small saucepan, heat the coconut milk until boiling, remove from heat and add the chocolate chips. Let it rest for about 5 minutes and stir to combine
Drizzle chocolate evenly over the top of the cake, then top with your favorite nuts.