Olive Oil Cake With Cherries And Dark Chocolate Chunks

3.5 from 2 ratings

There’s no disputing the exquisite flavor of extra-virgin olive oil in a host of savory dishes, but it is also worthy of praise as a key ingredient in desserts. This Italian-inspired cake — akin to rustic, sweet polenta cakes — is good-to-the-last-forkful proof. — Camilla Saulsbury, Bob’s Red Mill Everyday Gluten-Free Cookbook.

Servings

servings

Olive Oil Cake with Cherries and Dark Chocolate Chunks

Ingredients

butter, for greasing
1 cup millet flour
2/3 cup sorghum flour
2/3 cup potato starch
2 tablespoon chia seeds, ground
2 teaspoon gluten-free baking powder
¾ teaspoon fine sea salt
3 large eggs
¾ cup fine crystal cane sugar
1 cup olive oil
¾ cup milk or plain non-dairy milk
4 ounce gluten-free bittersweet (dark) chocolate, cut into chunks
2/3 cup dried tart cherries, chopped

Directions

Preheat oven to 350 degrees F. Grease a 9-inch springform pan.
In a large bowl, whisk together millet flour, sorghum flour, potato starch, chia seeds, baking powder, and salt.
In a medium bowl, whisk the eggs until very well blended. Whisk in the sugar, oil, and milk until blended.
Add the egg mixture to the flour mixture and stir until just blended. Gently stir in the chocolate and cherries.
Spread the batter evenly in prepared pan.
Bake in preheated oven for 40 to 45 minutes or until a tester inserted in the center comes out clean. Let cool completely in pan on a wire rack.