Chocolate Olive Oil Cake (gluten-free, vegan)
A healthy & delicious chocolatey treat that’s sexy enough for the grown-ups, but fun & yummy enough for the kiddos. I love these because you truly know that you are putting goodness into your body while tickling those tastebuds!
These are vegan & gluten-free, and sweetened with coconut sugar, so go ahead and enjoy every last bite. Also, cacao happens to be a major antioxidant superfood and full of fiber & protein, so omg these are just getting better and better!
This recipe makes 12 cupcakes, but can be made in an 8-9 inch cake pan (cooking time would need to be extended). Enjoy!
What You’ll Need…
1 cup coconut sugar (regular sugar can work too)
2/3 cup olive oil
1/2 cup ripe mashed banana
1/2 cup plant based milk (I used oat milk)
1 tsp vanilla
1 1/3 cup all-purpose gluten-free baking flour (regular flour works too)
1/3 cup unsweetened cacao powder (I like Navitas brand)
1/2 tsp salt
1 Tbsp baking powder
1 raspberry per cupcake for placing in the center
Powdered sugar for dusting (optional)
What You’ll Do…
Preheat your oven to 350 and line a muffin tin (or cake pan) w parchment or muffin liners. If not using liners, lightly grease your pan. To make cupcake muffin liners out of parchment, cut a 4x4 square, make a slit along each side of the square, and simply place into each muffin space.
In a large bowl, using an electric mixer, combine sugar, oil, mashed banana, oat milk, and vanilla, until smooth.
Sift together dry ingredients, then using your electric mixer, mix the dry ingredients into the wet mixture.
Using a 1/4 cup scoop, scoop batter into muffin tin.
Gently place a raspberry in the center of each cupcake, leaving the top of the berry exposed.
Bake for 20 minutes, or until a toothpick comes out clean. (If baking as a full cake, you may need to bake for up to 30 minutes)
Cool slightly before dusting with powdered sugar.
