Gluten-Free Olive Oil Chocolate Cake

Given my history, not to mention the title of my personal blog, it may come as a slight surprise that when Camille told me about her plans for the wellness makeover, I was absolutely thrilled. While I may have made my mark on the web by slinging over-the-top, decadent creations, the way I satisfy my sweet tooth in “real life” likely falls much closer to yours than you think. I do require something sweet after dinner (old habits die hard) but most days this consists of a little dark chocolate, or seasonal fruit and, on occasion, a gelato splurge. Of course, when I’m recipe testing, I’m also taste testing, but those days are less frequent than you’d expect and typically include a long run on the trail to counter the indulgence.

I suppose what I’m trying to say is that in my world, baking and desserts are as much an expression of creativity as they are a food group, and despite outward appearances, I too strive to be healthy and well-balanced across all facets of my life. Which brings me to just one of the many reasons I love being a part of this site — this new challenge. A push to craft desserts that more accurately reflect those that are part of my daily life, but are as delicious as those that are front-and-center in my internet life. Let’s do this!

As I began to research methods for modifying recipes to incorporate more healthful ingredients, I noticed a theme — start with the familiar, substituting only one or two main ingredients and build from there. So I did just that.

With Valentine’s Day around the corner, it seemed fitting for this month’s lighter recipe be heavy on the chocolate (and hey, antioxidants!). The goal: something you can share with you sweetie (or your gals), without feeling guilty about it later on. 

The cake base, slightly adapted from Nigella Lawson’s recipe, isn’t exactly health food, but it does eliminate many of clean eating’s major foes. Butter is replaced with olive oil bringing healthy fat into the mix, and wheat flour is completely eliminated (swapped with nut flour) making this a perfect treat for anyone with gluten-intolerance. For a romantic vibe, this deeply rich and chocolatey cake is topped with a layer of fluffy, unsweetened whipped coconut cream and homemade rose and raspberry preserves. The preserves are my favorite part of this cake — the lightly floral yet tart punch provides the perfect balance to the intensity of chocolate. I highly recommend that you don’t overlook them if you have the time, but for a simpler execution, this recipe is equally as delicious with simple dusting of confectioners’ sugar. Enjoy!