Nigella Gluten Free Chocolate Cake

Dive into the world of gluten-free baking with Nigella Lawson's Gluten-Free Chocolate Olive Oil Cake, a recipe celebrated for its moist texture and deep chocolate flavor. This cake stands out not only for its delectable taste but also for its health-conscious approach, catering to those with gluten sensitivities without compromising on flavor.

Gluten-Free Chocolate Olive Oil Cake: A Brief Overview

This delightful cake combines the richness of chocolate with the health benefits of olive oil, offering a sumptuous dessert option that's also gluten-free. Its key ingredients, such as ground almonds, cocoa powder, and olive oil, contribute to its moist, dense texture and rich taste. This recipe is a testament to the fact that dietary restrictions need not mean a compromise on enjoying delicious desserts.

Cultural or Historical Context

Nigella Lawson, a renowned British food writer and television chef, is the creative mind behind this recipe. Her recipes are known for their simplicity, elegance, and indulgence, with this gluten-free chocolate cake being no exception. It's featured in her cookbook, showcasing her knack for creating accessible, flavorful dishes that cater to various dietary needs.

Ingredients for the Gluten-Free Chocolate Olive Oil Cake

• Regular olive oil: 150 millilitres, plus more for greasing
• Good-quality cocoa powder: 50 grams (sifted)
• Best vanilla extract: 2 teaspoons
• Ground almonds: 150 grams (or 125g plain flour for a non-gluten-free version)
• Bicarbonate of soda: ½ teaspoon
• Salt: a pinch
• Caster sugar: 200 grams
• Large eggs: 3

Preparation Instructions

1. Begin by preheating your oven and preparing your cake tin with oil and baking parchment.
2. Create a cocoa mixture with boiling water and vanilla extract, then let it cool.
3. Mix ground almonds (or flour), bicarbonate of soda, and salt in a separate bowl.
4. Beat sugar, olive oil, and eggs until you achieve a pale, thickened cream, then gradually incorporate the cocoa and almond mixtures.
5. Pour the batter into the prepared tin and bake until the edges are set but the center remains slightly moist.
6. Allow to cool before serving, potentially complementing it with ice cream for an extra treat.

Storage and Reheating

This cake can be stored in an airtight container in a cool place for 2-3 days or frozen for up to 3 months. To serve again, simply defrost at room temperature for about 3 hours.

Nutritional Information

While specific nutritional values depend on the brands of ingredients used, this cake is a healthier alternative to traditional chocolate cakes, thanks to the use of almond meal and olive oil, offering a good source of monounsaturated fats and being lower in carbs.

FAQ about the Gluten-Free Chocolate Olive Oil Cake

• Can I use a different type of oil? Yes, but olive oil is recommended for its health benefits and flavor.
• Is it possible to make this cake nut-free? Yes, by substituting ground almonds with a gluten-free flour blend.
• Can I add additional flavors? Absolutely, consider incorporating orange zest or substituting vanilla extract with almond extract for a different taste profile.

Enjoy the rich, moist texture and deep chocolate flavor of Nigella Lawson's Gluten-Free Chocolate Olive Oil Cake, a perfect treat for those following a gluten-free diet or anyone in search of a delicious, healthier dessert option.

Original recipe by Nigella Lawson.