Flour-free chocolate cake


Serves 12

165ml olive oil, plus extra for greasing

300g ground almonds
60g cocoa powder, plus extra for dusting

200g dark brown sugar

2 tsp vanilla extract
½ tsp sea salt flakes
2 tsp mixed spice

2 tsp ground cinnamon

125ml boiling water
3 medium eggs

For the icing:

100ml double cream

100g dark chocolate

For the icing:

Cream or ice cream

  1. Preheat the oven to 180°C/160°C fan/gas mark 4. Line a 23cm cake tin with non-stick parchment paper.
  2. In a large mixing bowl, combine all of the ingredients except the eggs. Whisk to combine. Crack in the eggs one at a time, whisking well after each one until smooth.
  3. Pour the batter into the prepared tin and bake for 40-45 minutes or until a skewer inserted in the centre comes out clean.
  4. Allow the cake to cool for 10 minutes in the tin before transferring to a wire rack.
  5. To make the icing, combine the cream and chocolate in a bowl. Microwave for 30-second increments until melted, stirring after each time. Set aside to cool a little and to thicken up.
  6. Once the icing has cooled and thickened slightly, spread over the top of the cake. Serve with some cream or ice cream.

Per serving

423kcals, 32.9g fat (7.2g saturated), 30.1g carbs (21.8g sugars), 8.4g protein, 5.1g fibre, 0.07g sodium