Olive Oil Chocolate Chip Bundt Cake

Still in testing mode, but I just posted this over on my Instagram page, and I have to post it here, too.


Because it’s fucking amazing, and I want all of you to have something fucking amazing in your life right now. We all deserve it. We all need it.

It’s time.

The wind is blowing. And as in books and movies, the weather is never just weather.

I think you’ll like this cake adventure.

Use chopped chocolate and a good quality olive oil for your olive oil chocolate chip bundt cake, and I promise you that you’ll notice.

Olive Oil Chocolate Chip Bundt

For the cake:
2 cups GF flour (use this DIY recipe for gluten-free AP flour or use whatever cup-for-cup you normally use)
1 t. baking powder
1/4 t. salt
1 cup chopped bittersweet or dark chocolate (or mini chocolate chips)
4 eggs, separated
3/4 cup sugar
1/3 olive oil
1/2 cup milk (I used oat)
1/2 t. almond extract
1 1/2 t. vanilla extract

For the glaze:
2 cups powdered sugar
1 t. vanilla extract
1/4 t. almond extract
Milk of your choice

Preheat to oven to 350.

Generously grease and flour a bundt pan and set aside.

In a small mixing bowl, combine flour, baking powder, salt, and chocolate.

Place egg yolks in one large mixing bowl and add sugar, almond oil, milk, and extracts. Beat with a whisk or hand mixer until the sugar dissolves and the mixture gets frothy.

In a medium-sized bowl (or stand mixer), beat the egg whites to stiff peaks.

Add flour to egg yolk mixture and stir to combine completely. Gently fold in egg whites.

Pour batter into the prepared tin and bake for 35–40 minutes (or until a toothpick or cake tester comes out clean).

Let your Olive Oil Chocolate Chip Bundt Cake cool in the pan on a wire rack for ten minutes before turning out onto that wire rack. Cool completely before glazing.

For the glaze:

Sift powdered sugar in a bowl and add extracts. Add a tablespoon of milk at a time, whisking to incorporate completely, until you have a smooth, pourable glaze.

Drape velvety ribbons of glaze over your cake until each channel has a sweet, almond-vanilla stream running down it.


#glutenfree #oliveoilcake #dessert #Baltimorewriter

Writer. Artist. Baker.