ROSEMARY CHOCOLATE OLIVE OIL CAKE {V}
Do you ever get a bee in your bonnet to make a certain recipe? Well for me, it was Rosemary Chocolate Olive Oil Cake. Last Sunday, I was at my local farmers market on rue d’Alibert in the 10eme and when I picked up the rosemary, the smell reminded me of being in the forest.
Many of the Rosemary Olive Oil Cake recipes I’ve seen were not vegan and included all-purpose flour, sugar, eggs and whole milk, so I decided to try an vegan version using spelt flour, ground almonds, agave syrup and almond milk, as well as using an unrefined sugar substitute. I hope you enjoy it!
ROSEMARY CHOCOLATE OLIVE OIL CAKE | V
INGREDIENTS
Dry:
1 1/2 Cups Spelt Flour
1/2 Cup Ground Almonds
1/2 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Sea salt (kosher)
Wet:
1/2 cup Agave syrup or Maple syrup *
1/2 cup / 120 ml extra virgin cold-pressed olive oil
3/4 cup / 180 Almond Milk
1 tsp Apple Cider Vinegar
1 tsp Vanilla Extract
1 1/2 Tbsp fresh rosemary, finely chopped
5 oz / 140 grams bittersweet chocolate (70% cacao), chopped into 1/2 inch pieces
Chocolate Ganache
3/4 cup of Good Quality Dark Chocolate Chips
1/4 cup / 180 Almond Milk (you can use Coconut or Hemp as well)
1 tsp Vanilla Extract
1 tsp Coconut Butter
METHOD
Preheat the oven to 350F / 180C. Rub a long (4 1/2 x 13 inch) loaf pan with olive oil and line it with parchment paper.
Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
Add the almond milk and vinegar and let sit for 5 minutes before adding the olive oil, vanilla and sugar substitute* of choice. Using a spatula, fold the wet ingredients into the dry, gently mixing until combined. and add the chopped rosemary and chocolate chips.
Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit.
Bake for about 45 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean. My cake took closer to an hour, but my oven is sometimes a little temperamental so after about 30 mins, I continue checking on it.
Let cool and then top with Chocolate Ganache.
For Ganache, add all of the ingredients in a double broiler (or a bowl over a small saucepan also works) and stir until everything is melted. Remove from heat and let cool until the ganache begins to thicken, at which point you can pour it over the cake and top with a sprig of rosemary.
Serves 8 -12.
Prep time: 15 min – Cook time: 45-55 mins
*Note: Although Agave Syrup, Maple Syrup, Coconut Sugar and Rapadura (Panela) Sugar are unrefined, they still have some drawbacks. Here is a helpful breakdown regarding sugar substitutes/alternatives
- 1½ Cups Spelt Flour
- ½ Cup Ground Almonds
- ½ tsp Baking Soda
- 1 tsp Baking Powder
- ½ tsp Sea salt (kosher)
- ½ cup Agave syrup or Maple syrup *
- ½ cup / 120 ml extra virgin cold-pressed olive oil
- ¾ cup / 180 Almond Milk
- 1 tsp Apple Cider Vinegar
- 1 tsp Vanilla Extract
- 1½ Tbsp fresh rosemary, finely chopped
- 5 oz / 140 grams bittersweet chocolate (70% cacao), chopped into ½ inch pieces
- Chocolate Ganache
- ¾ cup of Good Quality Dark Chocolate Chips
- ¼ cup / 180 Almond Milk (you can use Coconut or Hemp as well)
- 1 tsp Vanilla Extract
- 1 tsp Coconut Butter
- Preheat the oven to 350F / 180C. Rub a long (4½ x 13 inch) loaf pan with olive oil and line it with parchment paper.
- Sift the dry ingredients into a large bowl, pouring any bits of grain or other ingredients left in the sifter back into the bowl. Set aside.
- Add the almond milk and vinegar and let sit for 5 minutes before adding the olive oil, vanilla and sugar substitute* of choice. Using a spatula, fold the wet ingredients into the dry, gently mixing until combined. and add the chopped rosemary and chocolate chips.
- Pour the batter into the pan, spreading it evenly and smoothing the top. Sprinkle with the remaining chocolate and run a fork along the length of the chocolate so that the batter envelops it just a bit.