This gluten free olive oil chocolate cake is just what your Sunday needs

It's Sunday - the day of rest. Well, not really if you have kids but you still want to treat yourself. The thing is, you have been good all week, so you don't really want to undo all your hard work either. But weekends should be about balance, we argue. By all means, go on your morning run, but for crying out loud, have that slice of cake for dessert too. We only live once, people. Which is why this cake recipe is such a beaut. It has all the yummy, rich and chocolatey taste you crave, while still being fairly clean diet-wise, as it is made with nut flour and good-for-you olive oil. Oh, and when you top with whipped coconut cream and some homemade (or market bought) preserves; crazy, crazy good.

Gluten-Free Olive Oil Chocolate Cake with Raspberry Rose Preserves

Ingredients For the cake: 

• 6 tablespoons natural, unsweetened cocoa powder (not Dutch-processed)
• 1/2 cup boiling water
• 2 teaspoons pure vanilla extract
• 1 cup raw sugar cane (turbinado)
• 2/3 cups good quality olive oil
• 3 large eggs, room temperature
• 1/2 teaspoon baking soda
• 1 3/4 cup almond meal or flour

For the raspberry-rose preserves: 

• 1/2 cup raw cane sugar or honey
• 1 cup water
• 1/2 cup dried rose petals
• 1 pint fresh raspberries or 1 1/2 cups frozen
• 2 teaspoons fresh lemon juice
• 1 teaspoon rose water (optional, for stronger rose flavor)

For the coconut whipped cream:

• 3 cans full-fat coconut milk

Instructions

1. To prepare the cake: Preheat the oven to 325F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides, set aside.
2. For a smoother cake, place the sugar in a food processor and process on high for 1 minute, until a most of the granules have been reduced to a fine powder. Set aside.
3. Sift the cocoa powder into a small bowl. Whisk in the boiling water, the mix in the vanilla. Set aside to cool slightly.
4. In the bowl of a stand mixer with paddle attachment, combine the eggs, sugar and olive oil. Beat on high for 3-4 minutes, until thickened and creamy. Add the baking soda and mix to combine.
5. Add the cocoa mixture and mix well, then add in the almond flour and combine, scraping down the sides as needed.
6. Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center has a few moist crumbs attached when removed.
7. Cool for 10 minutes on a wire rack then remove the springform sides and continue to cool to room temperature.
8. To make the preserves: Combine the sugar, water, rose petals and raspberries in a saucepan over medium heat. Stir until the sugar dissolved, lightly smashing the raspberries as they cook, then bring to a boil and cook for 10 minutes.
9. Add the lemon juice and a rose water and continue to cook for another 3-5 minutes, until the liquid become syrupy and thick.
10. Remove from the heat and let cool.
11. To make the coconut whipped cream: Refrigerate the cans of coconut milk at least 6 hours, up to overnight. Once chilled remove from the refrigerator, being cautious not to shake.
12. Carefully open, there should be solid cream sitting on the top. Scoop the cream into the bowl of a stand mixer.
13. Whip the cream on high for about 1 minute, until thick and fluffy. Refrigerate until time to use.
14. To assemble: Top the cake with coconut cream and preserves. Sprinkle with chopped pistachios, if desired.

(Recipe via CamilleStyles.com)